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