Pumpkin Chocolate Chip Protein Muffins made in the blender with oats, pumpkin, Greek yogurt, protein powder, pumpkin spice, and chocolate chips! High protein and low carb and only 122 calories with 7 grams of protein per muffin!
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
Pumpkin protein muffins!! It’s officially that time of year for all the things pumpkin and I am here for it! From these protein muffins to protein bars and pumpkin pie butter.
Why we love these pumpkin protein muffins:
- made with simple ingredients – kitchen staples that you probably already have at home
- they couldn’t be easy to make – made in the blender and that’s it!
- very forgiving! – I have used both whey protein and plant-based and both work great
- have a great macro breakdown – they have a good balance of complex carbs, healthy fats, fiber, and 7 grams of protein in each one!
And they make an easy make-ahead breakfast, snack, or healthy dessert and definitely hit the spot when you are craving a baked good and don’t want to derail your nutrition goals!
Pumpkin protein muffins
This protein muffin recipe couldn’t be easier. Made in the blender with just 10 ingredients. They are made with ingredients you probably already have in your kitchen and are packed with protein!
Pumpkin chocolate chip protein muffins ingredients:
- old fashioned rolled oats
- pumpkin puree
- Greek yogurt
- eggs
- natural or vanilla flavored protein powder – I like using vanilla
- pumpkin pie spice
- cinnamon
- baking powder
- baking soda
- chocolate chips
- salt
First, make the oat flour. You could easily buy oat flour, but all you have to do is add rolled oats to your blender and blend for 30 seconds or so until it is broken down into a flour-like consistency. Voila, oat flour!
Next, add the rest of the ingredients (except the chocolate chips) – pumpkin, yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder and soda, and salt. Blend it up until combined.
The batter will be THICK, but it’s okay. Finally, stir in the chocolate chips. I just add them to the blender and carefully stirred them instead of dirtying another bowl.
PRO TIP – only stir in about 1/3 cup of the chocolate chips and then sprinkle the rest of them on the top of the muffins after they are in the liners. This makes for pretty muffins.
Once the batter is combined, evenly distribute the batter between 12 muffin tins and bake for 25-30 minutes until a toothpick comes out clean. I used silicone muffin liners so after they cool, they will pop right out!
Gluten-free protein muffins
Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.
Pumpkin protein muffins substitutions
This recipe is pretty forgiving and you can change it up to fit your needs. I have made it with a few different protein powders and they work. That is the only substitution I’ve tried, but I think these others will work as well!
- protein powder – you can use whey protein or plant-based. I would assume that most work, except collagen, as the protein helps thicken the batter.
- no protein powder – if you don’t want to use protein powder, try 1/3-1/2 cup more of oats. This will change the nutritional breakdown though.
- non-dairy yogurt – I haven’t tried it, but you could probably use non-dairy yogurt. Just make sure the batter is thick and if you need to, add more oat flour.
- cottage cheese – I would think this would work the same
- flax eggs – if you can’t have eggs, try 2 flax eggs instead
More healthy protein snacks
- Pumpkin Protein Bars
- No-Bake Protein Cookies
- Perfect Bar Recipe
- Chocolate Peanut Butter Protein Balls
- Apple Cinnamon Protein Cookies
- Sweet Potato Blueberry Protein Muffins
Pumpkin Chocolate Chip Protein Muffins
ingredients
- 1 cup old fashioned rolled oats (100 grams)
- 1 cup pumpkin puree (244 grams)
- 1 cup Greek yogurt (227 grams - I used Siggis 0%)
- 2 large eggs
- 1/2 packed cup vanilla flavored protein powder (~50-60 grams)*
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1/2 cup dark chocolate chips
instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 20 seconds).
- Add the pumpkin, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and blend again until well combined. Try not to overprocess it if you can. Stir in the chocolate chips**.
- Distribute into 12 silicone muffin liners (or regular muffin liners that are greased).
- Bake for 25-30 minutes or until a toothpick comes out clean. 25 minutes will be a little moister while 30 minutes won't be as moist. Enjoy!
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
video
notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
This post may contain affiliate links and I may make a little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Can you clarify scoops of protein powder? Where I am I can get this stuff in bulk food store, so I don’t have a scoop that came with the powder. Do you have an approx measurement.
Thanks
Hi Helen! Yes – it is about a heaping 1/3 of a cup. The recipe is pretty forgiving, so it doesn’t have to be exact, but close to that amount. I have used plant based protein powder and whey and both work. Hope that helps!
Hi! I’m wondering what a serving size is, is it a few of the muffins? They taste wonderful.
Hey Lisa! The nutrition breakdown is per one muffin! Glad you like them!
I am planning on making these very soon; they look yummy! Two questions, though – how do you think these would taste with chocolate protein powder (which is what I have on hand)?
Also, would adding ground flaxseed to boost the protein even more throw off the texture of the muffins?
Hey Audrey! Yes, chocolate protein powder would be delicious! I haven’t tried adding flax, but I think it might throw off the texture a little. If you do add it, it absorbs a decent amount of liquid, so you might have to add a little more liquid (more yogurt or maybe a splash of almond milk). Let me know how they turn out!
Can you omit the protein powder? Will that effect the mix of the ingredients?
Yes, I would just add a little more oats when you are making the oat flour. Maybe 1/3-1/2 cup! Hope that helps Virginia!
Do you think I could use full fat greek yogurt? That’s all I have on hand
Yes definitely!! I have used 4% fat yogurt as well. The nutrition/marco breakdown will probably just a little different.
Love these! One of my favorite go to snacks post workout! I have made these lots of times. So macro friendly too!
So glad you like them Kristin! They are super customizable too, which I love. Thanks for trying them!
Hello! Trying to create some make ahead protein packed snacks for a new momma friend of mine – would these freeze well??? If not could you offer any suggestions of your favorite freezer friendly snacks, balls – ideal easy to reheat and go!
Hey Rachel! That is so kind of you – I haven’t tried to freeze them, but I wouldn’t see why not. I’m not sure how soon you are going to make them, but I might make a batch soon and try to freeze some and can let you know. Here are some other ideas too though:
https://healthguidecentral.org/pumpkin-cinnamon-raisin-balls/%3C/a%3E%3Cbr /> https://healthguidecentral.org/post-workout-chocolate-protein-smoothie/%3C/a%3E (would just need to thaw)
https://healthguidecentral.org/pomegranate-peppermint-coconut-bark/%3C/a%3E%3Cbr /> https://healthguidecentral.org/paleo-pumpkin-protein-pancakes/%3C/a%3E (not really a snack, but could be!)
https://healthguidecentral.org/peanut-butter-jelly-energy-balls/%3C/a%3E%3C/p%3E
Hope that helps!
Thank you!
Made these for my kids for a quick on the go breakfast. Recipe is very forgiving. I used half regular yogurt and half sour cream (that’s what i had on hand). Kids thought they were great and I like that they will keep them full all morning and are not full of white flour and sugar. This one is a keeper. Thanks!
Yay, so glad you liked them Susan! I find the recipe is forgiving too which I love. I like the idea of using sour cream! Thanks for trying them!