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!
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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!
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Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
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I thought they were great! I’m not a huge fan of greek yogurt, so I was nervous to make them but they turned out amazing! I subbed 1/4 cup egg whites for eggs, used quest vanilla protein powder, and did not use the chocolate chips. I baked them for 25 minutes and the toothpick came out clean, top was nice and crispy but the inside was still gooey. Personally, I would bake for 30 minutes next time. Also, would definitely recommend spraying your cupcake liners or using silicone liners because a lot of batter gets stuck to the paper liners.
Glad they turned out and you didn’t mind the greek yogurt Autumn! Thanks for the recommendations for others too!
This is my favorite breakfast in the fall! It’s delicious, filling, and hits my macros! As someone with blood sugar issues, it’s nice to have a muffin and not have to worry that it’s going to spike my blood sugar.
So happy to hear that Katie! So glad you enjoy them and thanks for trying!
Hello. I was just wondering if I could sub in whole wheat flour for the oats? Thanks!
Hey Samantha! I would think so, but I haven’t tried it! Whole wheat flour might be a little finer, so you may have to adjust the measurements some. I would add a little less then it calls for and then add as needed. The batter is pretty thick, but you don’t want to add too much to dry them out. Let me know how they go if you try!
I’ve literally made these about 8 times since originally discovering this recipe! Honestly the perfect mid-day snack. I add 1 Tbsp of vanilla extra but other than that I follow the recipe exactly. Highly recommend!
Oh I love that addition! Thanks so much Jody, glad you enjoy them!
This is the first protein muffin recipe that doesn’t “taste like protein.” It has a normal muffin texture which is also a plus. I used vanilla egg white protein and followed the recipe almost exactly with the exception of some extra chocolate chips.
My boyfriend is a true and honest critic when it comes to healthy eating and he gave them a thumbs up.
This recipe just became a weekly staple in my household!
So glad you guys enjoy them so much Jules! Glad to hear they work with egg white protein too!
Best muffins ever!!! We make them weekly! And my husband and kids equally devour them! My dad has Celiac disease and is also on a low sugar diet – he loves these also!
Yay, so happy to hear that! Glad everyone enjoys – thanks Regina!
Same issue here. Trying to cook longer but totally wet in the middle. Seems like 2 cups of wet to 1 cup of dry is way off. 😞
Hey Kim! Sorry to hear that. It could depend on your protein powder as the texture is different for all of them. I am going to try to remake them this week and see if I have any issues as it’s been awhile since I’ve made them.
Disappointed. These are healthy but taste terrible (sorry). A waste of the ingredients.
Hey Nela! Sorry to hear that, I’ve had a bunch of people make these and like them, but they are a healthy muffin and not like your typical store bought muffin. Thank you for giving them a try though!
I haven’t made these yet, but would like to soon. Would I be able to add some collagen powder to the recipe without messing it up? The collagen I have is a fine white tasteless powder. I haven’t baked with it yet so I thought I would ask you what you thought. Thanks!!
Hey Teresa! I would think it would be fine. This recipe is pretty forgiving so I would just add some and see what the batter looks like (it’s usually pretty thick). You can always adjust and add a little liquid if needed. Hope you enjoy!