Pumpkin Protein Muffins

These Pumpkin Protein Muffins blend pumpkin purée with a hearty boost of quality protein powder, offering a nutritious treat that hits the sweet spot while fueling your body. With their cozy spice aroma and soft, tender bite, they make a great snack or post-workout reward.

Ingredients

• 2 eggs

• 1 (15 oz) can pumpkin puree

• ¼ cup milk I used Fairlife Skim

• ⅓ cup plain Greek yogurt

• 1 tsp vanilla extract

• ½ cup + 2 tbsp whole wheat flour

• ½ cup + 2 tbsp vanilla protein powder (I used Clean Simple Eats, of course 😉)

• 1 tsp baking soda

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup brown sugar

• 1 tsp pumpkin pie spice

• 1 tsp ground cinnamon

• 2 tbsp olive oil

• ½ cup mini chocolate chips

Instructions

1. Preheat the oven to 350°F. In a large mixing bowl, whisk together eggs, greek yogurt, and canned pumpkin. Whisk until smooth.

2. Whisk in milk and vanilla extract.

   
   

3. Add all of the dry ingredients into the bowl except the chocolate chips. Stir until combined (be sure to whisk all of the flour clumps out of the batter).

   
   

4. Fold in the olive oil and mini chocolate chips mix until smooth.

   
   

5. Place muffin cups into your muffin pan and spray heavily with cooking spray (protein powder is sticky when it bakes. This is a MUST!). Use a 1.5 tbsp cookie scooper and put 2 scoops of muffin batter into each muffin liner.

   
   

6. Top each muffin with more chocolate chips before baking.

   
   

7. Bake for 25-28 minutes or until a toothpick comes out clean. The tops will brown a bit, this is also due to baking protein powder. Enjoy!

   
   

Notes

Let them cool, then place in an airtight container in the fridge for up to 5 days. You can also freeze for up to three months.

You can leave out the protein powder out of these muffins and use 1 cup of flour total to ensure the proper texture.