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Moist and tender pumpkin protein muffins with warm pumpkin spice flavors and melty chocolate chips, offering a nutritious and tasty fall treat.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 1/2 cups whole wheat pastry flour
  • 1/2–3/4 cup protein powder (depending on protein preference)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • a pinch of ground cloves
  • 1/2 cup coconut sugar
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • 1/3 cup avocado oil
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • about 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Whisk together the dry ingredients: whole wheat pastry flour, protein powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and coconut sugar until evenly combined.
  3. In a separate bowl, stir the wet ingredients until smooth: canned pumpkin purée, eggs, avocado oil, plain Greek yogurt, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined and no streaks of flour remain; stop when a few small lumps remain to avoid overmixing.
  5. Fold in about 1/2 cup mini chocolate chips, reserving a few to sprinkle on top if desired.
  6. Spoon batter into the prepared muffin tin, filling each cup about 3/4 full; smooth the tops and sprinkle reserved chocolate chips on top if using.
  7. Bake immediately in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Remove muffins from the oven and let cool in the pan for 5–10 minutes.
  9. Transfer muffins to a wire rack and cool completely before storing or serving.

Notes

For flavor variations, swap mini chocolate chips with dried cranberries, chopped pecans, or walnuts., Pumpkin pie spice can be used instead of individual spices (cinnamon, ginger, nutmeg, cloves) for convenience., To reduce sugar, substitute coconut sugar with maple syrup or honey, adjusting liquid amounts accordingly., Different protein powder flavors can be used to customize taste (e.g., vanilla protein powder for subtler chocolate flavor)., Gluten-free option: Substitute whole wheat pastry flour with a gluten-free all-purpose flour blend containing xanthan gum., Greek yogurt substitutions: plain dairy or non-dairy yogurt, or unsweetened applesauce to keep muffins moist., Fresh pumpkin can be used by roasting and pureeing, ensuring excess liquid is drained., Muffins can be stored at room temperature in airtight containers for 2-3 days, refrigerated up to 1 week, or frozen for up to 2 months., To prevent dry muffins, avoid overbaking and overmixing the batter., Mixing and baking immediately helps prevent sinking muffins., Batter can be made a day ahead and kept refrigerated, stir gently before baking.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximately 227 calories per muffin
  • Fat: Not explicitly stated, includes fat from avocado oil and eggs
  • Carbohydrates: Not explicitly stated, estimated moderate due to whole wheat flour and pumpkin
  • Protein: About 8 grams per muffin