Pumpkin Protein Muffins with Chocolate Chips

Oh! And the chocolate chips in every bite make these pumpkin protein muffins irresistible.

Protein Pumpkin Muffins Recipe

When my kids were little, I nearly always had some type of healthy muffin on hand for their morning breakfast or snack -either at home or packed for school. These pumpkin muffins with protein were a hit with my son and with me because the blender makes this recipe a breeze!

Years later, I still make them because they’re delicious and the added protein is something teens need more of in their day! Other muffins they love are these strawberry yogurt muffins, these chocolate zucchini muffins, and these healthy banana oat muffins -also a blender recipe.

Ingredients

You’ll find the amounts to these pumpkin protein muffins in the recipe card; but before you go make any swaps or substitutions, check out which ones I’ve already tested in this list:

• Oats: old-fashioned rolled oats or quick cooking will work for this recipe.
• Pumpkin: canned pumpkin puree or homemade.
• Greek yogurt: the thicker texture of the yogurt adds protein and volume in this recipe. Use full-fat, 2%, or non-fat Greek yogurt, plain or vanilla.
• Eggs: used to bind the recipe. I’ve made these muffins with an egg replacer, and the texture is slightly different, but they do hold up.
• Vanilla protein powder:  I’ve found that vanilla sweetens this recipe; use whey or plant-protein powder.
• Pumpkin pie spice: all the flavors of fall in a little bit of spice.
• Cinnamon: balances out the spice.
• Baking powder: helps these muffins rise.
• Baking soda: since it’s a denser recipe, we’re adding baking soda to help the baking powder lift.
• Salt: to enhance the flavors of the muffins.
• Chocolate chips: optional in the recipe but a delicious find in every bite.

How to Make Pumpkin Protein Muffins

Making these is similar to making traditional muffins. Having made these many times, here are some tips in each step that will give you better results:

1. Prep
   Always start with a hot oven. For muffins, I like to position the oven rack, where the tray will sit, in the middle of the oven so the heat is distributed evenly. Greasing the pan well is essential for their easy release.
2. Make the batter
   I recommend making this batter in a blender so the oats are ground (blended) with the other ingredients to ensure a really smooth batter texture. It’s always best to gradually increase the speed so the ingredients incorporate themselves into the batter.
3. Fill the muffin cups
   These muffins will rise, so you only need to fill them ¾ of the way to the top. If you’re adding chocolate chips to the muffins, add them now. Some will sink others will stay at the top.
4. Bake
   These muffins are quite moist because of the pumpkin puree. I recommend using a toothpick to test that the batter is cooked through around minute 22.
5. Cool
   Let the muffins cool down in the muffin pan before removing them. You can enjoy them warm or at room temperature. 
6. Storage
   These protein muffins will last a week in the fridge and freeze great!

What Does Protein Pumpkin Muffin Batter Look Like 

The texture of the batter will vary depending on the type of protein you use. Whey protein dissolves great and the batter will be similar to traditional oat muffins. Plant-based proteins tend to be grainier and thicker; therefore, the batter might be a little thicker than you’re used to. Regardless of the protein you use, they should both turn out great!

How to Know Protein Muffins are Done

I use the old-school method to see if my muffins are done and that’s what I’d recommend too! Insert a toothpick at the highest point and middle of the muffin around minute 22. It should come out clean, not wet with batter. If so, continue baking for another 3 minutes and test a different muffin.

Best Protein Powder for Muffins

I’ve made these protein muffins with whey and plant-based vanilla protein powder. The vanilla flavor sweetens the batter without having to add sugar. When using plant-based powder, the batter might be a bit thicker, yielding denser muffins. If that’s the case, add 2 to 3 tablespoons of water to the batter.

More Recipes with Protein Powder

Protein powder is really versatile and it’s a great way to add more nutrition to recipes my family already loves. Other favorites are these breakfast cookies, in a bowl of protein oatmeal, and even in protein pancakes!