Pumpkin Protein Muffins with Chocolate Chips

2 Comments

Fall is here. This means that all things pumpkin are necessary. These Pumpkin Protein Muffins with Chocolate Chips make a great breakfast, snack, treat…they’re just yummy!

Pumpkin Protein Muffins with Chocolate Chips

Ingredients

  • 1 cup old fashioned rolled oats
  • 1 heaping cup of pumpkin puree
  • 1 cup plain greek yogurt
  • 2 large eggs
  • 2 scoops protein powder (vanilla or chai flavored)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup dark chocolate chips

To Make It

  • Preheat oven to 350F.
  • Prepare a 12-cup muffin pan by lining with muffin liners or spraying with nonstick cooking spray.
  • Add the oats to a blender or food process and process into a fine powder.
  • In a large bowl, combine the pumpkin. yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Mix well. Add rolled oats powder. Mix well. Stir in the chocolate chips.
  • Distribute mixture into muffin pan.
  • Bake for 25 minutes or until a toothpick inserted into the muffins comes out clean.

Recipe adapted from eat the gains.

2 thoughts on “Pumpkin Protein Muffins with Chocolate Chips”

  1. Susan Anglin

    Jessica,
    I made these protein pumpkin muffins for my Taiji classmates on Halloween as a healthy snack and they were well received . One of the participants, who also happens to to a doctor nurse practitioner, asked if she could substitute powdered milk for the protein powder. She also asked if you were familiar with mooring oleifera. It is a vegetable that is supposed to have super nutritional quality. It is kind of pricey in a powder to add to juices or smoothies and she wondered if you thought it was worth the hype.

    Reply
    • Jessica

      Hi! I’m glad that the protein muffins were well received. They’re pretty yummy. You could substitute powdered milk for protein powder. The amount of protein in the muffins would decrease quite a bit. Moringa oleifera does have some promising research behind it – the nutritional quality is good from many parts of the tree. It isn’t quite known how that nutritional quality translates when turned into a powder. It could be worth the hype but it’s relatively new to us. I think the nutritional quality of the powdered version needs further investigation.

      Reply

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