These Chocolate Chip Pumpkin Protein Muffins have the perfect pumpkin flavor. Packed with protein, thanks to protein pancake mix, and pumpkin puree, these muffins are satiating. The chocolate chips throughout are the best accompaniment to these yummy muffins!
When fall season rolls around, I want nothing more than pumpkin everything. When the pumpkin craving hits, these chocolate chip protein muffins deliver. They have just the right amount of pumpkin flavor with chocolate chips all throughout. I mean, who doesn't like chocolate chips?
These tender Kodiak Cake pumpkin muffins are perfect with a cup of coffee. Whether enjoyed for breakfast or as an afternoon snack, I am certain you will enjoy these chocolate chip pumpkin muffins.
This recipe does not use a full can of pumpkin puree. If you have extra pumpkin puree to use up, try making a Pumpkin Cream Cheese Pie or a tray of these Mini Pumpkin Bread Loaves.
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Are Protein Muffins Healthy?
Muffins may not be the healthiest snack of them all, but if you are going to have a muffin it might as well have the added benefit of protein and whole grains. All protein pancake mixes are a little different in terms of ingredients and ingredient ratios. My personal favorite brand is Kodiak Cakes. Their mix is made from whole wheat flour with added protein isolates and whey protein.
Not only are you getting the added protein from these muffins, but there are also the additional health benefits from the pumpkin puree. Pumpkin is full of antioxidants, vitamin A, and fiber among many other things.
Ingredients and Substitutions
- 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 its 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 {melted} coconut oil.
- Pumpkin - As with most baking recipes that require pumpkin, this recipe asks for 100% pumpkin puree. It is important to note that this recipe calls for pumpkin puree, not canned pumpkin pie filling. Pumpkin pie filling has added sugar {and seasonings} which will alter the recipe and the bake.
- 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 Pumpkin Protein Muffins
The first step is to preheat your oven to 375 degrees F. Grease or line the cups of a 12-cup muffin tin, set it aside.
Mix the muffin batter by hand to avoid tough muffins. 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. Allow the muffins to cool before eating.
Other Recipes You Will Love
- Blueberry Oat Protein Muffins
- Banana Walnut Protein Muffins
- Protein Banana Bread with Cinnamon Sugar Crust
- Mini Pumpkin Bread Loaves
- Double Chocolate Protein Muffins
Frequently Asked Questions
Store the muffins in an airtight container at room temperature for up to 4 days. For longer shelf life, store them in the refrigerator for up to one week.
Yes, you can absolutely freeze pumpkin muffins. Transfer cooled muffins to a freezer-safe container or zip-top bag. Freeze them for up to 3 months.
While pumpkin is certainly craved during autumn, these muffins can be enjoyed all year round. These chocolate chip pumpkin protein muffins are perfect for breakfast or a yummy snack. These muffins are great as a healthy dessert too! Just a forewarning, you're going to want to eat more than one, wink-wink.
📖 Recipe
Chocolate Chip Pumpkin Protein Muffins
Equipment
Ingredients
- 2 cups protein pancake mix I used Kodiak Cakes Buttermilk Powercakes Mix.
- ¾ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 large egg room temperature
- ¾ cup pumpkin puree
- ¼ cup avocado oil
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- The first step is to preheat your oven to 375° F. Grease or line the cups of a muffin tin, set it 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.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
Nourish
These look amazing! Thank you for adding ways to get extra protein in--as vegetarians, that's really important and helpful.
kryan0911
Thank you! These muffins really do pack a punch of protein, and they're delicious too.
thin2win4life
Love this recipe. They look AMAZING!!! I'll be making them this weekend.
kryan0911
Thank you so much! If you do make them, please let me know what you think. 🙂