Pumpkin Protein Dark Chocolate Chip Muffins
Updated: Sep 20, 2019
Today was the coziest, rainiest fall day. Days like this just make me want to turn on the oven, and bake something warm, gooey, and fragrant. I just bought a huge 3-pack of pumpkin puree at Costco in preparation for fall baking, and couldn't wait to crack open the first can. I loooove delicious pumpkin treats this time of year, but it's a bonus when they're HEALTHY and EASY delicious pumpkin treats. And so, I created this pumpkin protein dark chocolate chip muffin recipe. This is a perfect to treat to curl up on the couch with, along with a warm beverage and a movie.
Here are the ingredients I used:
Pumpkin puree (the star of the show)
Vanilla protein powder
Steel cut oats
Ghirardelli 60% dark chocolate chips
I mixed up the protein powder and oats in one bowl, and the pumpkin, almond milk, and egg in another. Then I combined it all in the same bowl and added the pumpkin spice. It wasn't quite enough for me, so I added a dash of cinnamon and a pinch of salt. After mixing that in, I dumped in the chocolate chips. Then I sprayed my muffin tin with coconut oil spray, and spooned in my muffin batter.
Then I baked them for 15 minutes at 375 degrees. Once they were done, I let them cool for just a couple minutes and dug right in! They definitely deliver that pumpkin-y, cinnamon-y chocolate-y vibe you're seeking this fall! Plus the protein and whole grains keep you satiated and feeling great. Feel free to add nuts, dried fruit, or whatever else you like in your pumpkin muffins!
2 cups steel cut oats
1 cup vanilla protein powder
1 TBS baking powder
1 cup pumpkin puree
3/4 cup almond milk
1 tsp pumpkin spice
1/4 tsp salt
Dash of cinnamon
1/2 cup dark chocolate chips
Coconut oil spray
1. Preheat oven to 375 degrees. Spray muffin tin cups with coconut oil spray.
2. Combine the oats and protein powder in a large mixing bowl.
3. Mix the pumpkin, egg, and almond milk in another mixing bowl.
4. Add the wet mixture to the drop mixture and combine.
5. Sprinkle in the pumpkin spice, salt, and cinnamon. Stir.
6. Fold in the dark chocolate chips.
7. Spoon the mixture into the muffin tin cups. Fill up each cup about 2/3 full.
8. Bake muffins at 375 degrees for about 15 minutes, or once the tops of the muffins are slightly golden.
9. Let cool for a few minutes, pour yourself some warm cider, and enjoy!
Per muffin (recipe makes 12 muffins):
Protein: 9 g
Fat: 4 g
Carbs: 20 g