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Pumpkin Chocolate Chip Protein Muffins

Pumpkin Chocolate Chip Protein Muffins - recipe card
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Moist, tender pumpkin muffins studded with dark chocolate chips and packed with 15 grams of protein per serving from Greek yogurt, eggs, and whey protein powder. They bake up with a beautifully domed top and a rich, spiced crumb that stays soft for days.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1/2 cup vanilla whey protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3/4 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup full-fat plain Greek yogurt
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chips (60% cacao or higher)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a standard 12-cup muffin tin with 8 paper liners or lightly grease with nonstick spray. If using paper liners, a light mist of cooking spray inside each liner helps the muffins release cleanly.
  2. In a medium mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until uniformly blended and no lumps remain. Breaking up any protein powder clumps now ensures a smooth batter later.
  3. In a large mixing bowl, whisk the pumpkin puree, Greek yogurt, eggs, maple syrup, melted butter, and vanilla extract until the mixture is completely smooth and glossy, about 1 minute. Make sure the melted butter has cooled slightly so it doesn’t scramble the eggs.
  4. Pour the dry ingredients into the wet ingredients and fold gently with a silicone spatula just until no dry streaks remain. Stop mixing as soon as the flour disappears—overmixing develops gluten and yields tough, rubbery muffins.
  5. Gently fold in the chocolate chips, reserving about 1 tablespoon to sprinkle on top if desired. The batter will be thick and slightly sticky; this is correct for protein muffins and ensures a moist crumb.
  6. Divide the batter evenly among 8 muffin cups, filling each about 3/4 full. An ice cream scoop with a release lever makes quick, uniform work of this. Sprinkle the reserved chocolate chips over the tops.
  7. Bake on the center rack for 18–22 minutes, until the tops are domed, golden brown, and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Avoid overbaking, as protein powder can dry out quickly.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 10 minutes. Serve warm or at room temperature.

Notes

Storage: Keep muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap individually in plastic wrap, then place in a freezer-safe bag; freeze for up to 3 months. Reheating: From the refrigerator, microwave for 20–30 seconds on high. From frozen, microwave for 45–60 seconds, or wrap in foil and warm in a 300°F / 149°C oven for 10 minutes. For extra protein, serve with a side of Greek yogurt or a hard-boiled egg.

Nutrition

Keywords: pumpkin chocolate chip muffins, protein muffins, healthy pumpkin muffins, Greek yogurt muffins, whey protein muffins, fall baking, breakfast muffins, high protein breakfast, pumpkin spice muffins, chocolate chip muffins, meal prep breakfast, gluten-free option

Find it online: https://thehighproteinrecipes.com/pumpkin-chocolate-chip-protein-muffins-recipe/