Pumpkin Chocolate Chip Protein Muffins
Delicious and nutritious pumpkin chocolate chip protein muffins that are perfect for a healthy snack or breakfast.
Equipment
- 1 Muffin tin lined with paper liners
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Add-ins
- 1/2 cup chocolate chips
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, combine pumpkin puree, eggs, maple syrup, and vanilla extract. Whisk until smooth and well mixed.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the chocolate chips.
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serving
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature for even mixing. Do not overmix the batter to keep muffins light and fluffy. Use a scoop to evenly distribute the batter.
Ingredient Substitutions: Substitute chocolate chips with nuts or dried fruit for variation. Use whole wheat flour for added fiber.
How to Serve: Best served warm with a glass of milk or a cup of coffee.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Make-Ahead Tips: Prepare batter in advance and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Substitute chocolate chips with nuts or dried fruit for variation. Use whole wheat flour for added fiber.
How to Serve: Best served warm with a glass of milk or a cup of coffee.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Make-Ahead Tips: Prepare batter in advance and refrigerate for up to 24 hours before baking.