Chocolate Chip Pumpkin Protein Muffins

It's pumpkin season. It is my duty as a recipe creator to create some delicious pumpkin recipes like these Chocolate Chip Pumpkin Protein Muffins. They are crazy delicious with just the right amount of pumpkin.

The health benefits of pumpkin puree:

Not only are you getting the added protein from these muffins, but there is also the additional health benefits from the pumpkin puree. Pumpkin is full of antioxidants, vitamin A, and fiber among many other things.

What's in these Chocolate Chip Pumpkin Protein Muffins?

Protein Pancake Mix: I am sure you have seen some variation of protein pancake mix on the shelves at the grocery store. The brand I used in this recipe was Kodiak Cakes: Power Cakes, Flapjack and Waffle Mix (buttermilk flavor.) These mixes are generally versatile and can be used for other baking purposes like cookies and biscuits.

Avocado Oil: I like it for it’s health benefits, but also for its neutral flavor. However, if you do not have this on hand, you can replace it with melted butter, canola oil, or even coconut oil.

Pumpkin: As with most baking recipes that require pumpkin, this recipe asks for 100% pumpkin puree. It is important to note that you should not be using canned pumpkin pie filling, which has added sugar and seasonings.

Inclusions and Flavorings: As the title specifies, these muffins have chocolate chips. In addition, there is a small amount of pumpkin pie spice blend and vanilla extract added to the batter.

How to make Chocolate Chip Pumpkin Protein Muffins:

1. The first step is to preheat your oven to 375 degrees F. Grease or line the cups of a muffin tin, set aside. 
2. In a large bowl, whisk together the pancake mix, brown sugar, baking powder, salt, and pumpkin pie spice until thoroughly combined.
3. In a small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Add the pumpkin puree, again mixing just until combined. The batter may look slightly lumpy or curdled, but this is okay. Stir in the chocolate chips.
4. Fill each muffin tin about ¾ the way full. Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before eating. 
5. Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.

Other Recipe You'll Love:

• Blueberry Oat Protein Muffins
• Banana Walnut Protein Muffins
• Protein Banana Bread with Cinnamon Sugar Crust
• Mini Pumpkin Bread Loaves

These Chocolate Chip Pumpkin Protein Muffins are perfect for breakfast or a yummy snack. They even make for a healthy dessert too. I think you're going to want to eat more than one, wink-wink.

Chocolate Chip Pumpkin Protein Muffins

Katelyn Ryan

These muffins make for a great autumn breakfast or a delicious snack. Packed with protein, and also chocolate chips, these are sure to satisfy!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 Muffins

Ingredients

  

1x2x3x

• 2 cups high-protein pancake mix I used Kodiak Cakes Buttermilk Powercakes Mix.
• ¾ cup light brown sugar packed
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp pumpkin pie spice
• 1 large egg room temperature
• ¾ cup pumpkin puree
• ¼ cup avocado oil
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla extract

Instructions

 

• The first step is to preheat your oven to 375 degrees F. Grease or line the cups of a muffin tin, set aside. 
• In a large bowl, whisk together the pancake mix, brown sugar, baking powder, salt, and pumpkin pie spice until thoroughly combined.
• In a small bowl, whisk the avocado oil, egg, and vanilla extract together. Pour into the dry ingredients and mix only until combined. Do NOT over-mix. Add the pumpkin puree, again mixing just until combined. The batter may look slightly lumpy or curdled, but this is okay. Stir in the chocolate chips.
• Fill each muffin tin about ¾ the way full. Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean. Allow muffins to cool before eating. 
• Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.

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