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Chocolate Chip Pumpkin Protein Muffins

Chocolate Chip Pumpkin Protein Muffins

Katelyn Theofanis
These muffins make for a great autumn breakfast or a delicious snack. Packed with protein, and also chocolate chips, these are sure to satisfy!
4.67 from 9 votes
Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 255 kcal



  • 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


  • 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.


Calories: 255kcalCarbohydrates: 33gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 223mgPotassium: 202mgFiber: 3gSugar: 20gVitamin A: 2413IUVitamin C: 1mgCalcium: 117mgIron: 2mg
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