Dessert

Pumpkin Protein Muffins with Chocolate Chips Recipe

ByJulian Dempsey November 10, 2025November 10, 2025

Introduction

These Pumpkin Protein Muffins are a delicious and healthy way to enjoy seasonal flavors with a boost of protein. Perfect for breakfast or a snack, they combine pumpkin, banana, and warm spices with chocolate chips for a nutritious treat.

The image shows a close-up of a chocolate chip muffin with a golden-brown top dotted with small, dark chocolate chips, some melted slightly into the surface. The muffin's base is wrapped in a ridged, light brown paper liner. It sits on a piece of crumpled light brown parchment paper, which rests on a round wooden stand with a smooth finish. In the background, a white plate holds another muffin, slightly blurred, all set against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all purpose flour
⅓ cup vanilla whey protein isolate
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
½ teaspoon cinnamon
1½ teaspoon pumpkin pie spice
1 cup mashed bananas
1 cup pumpkin puree
2 eggs (room temperature)
1 teaspoon vanilla extract
¼ cup milk
½ cup oil (canola or vegetable oil)
⅓ cup brown sugar
1 cup mini chocolate chips

Instructions

Step 1: Heat the oven to 425°F.
Step 2: In a large bowl, combine the all-purpose flour, protein powder, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until well combined.
Step 3: In another large mixing bowl, combine the mashed bananas, pumpkin puree, eggs, vanilla extract, brown sugar, oil, and milk. Stir to combine.
Step 4: Pour the bowl of wet ingredients into the bowl of dry ingredients, then fold everything together until just combined and no flour pockets remain. Be careful not to overmix!
Step 5: Add almost all the mini chocolate chips to the muffin batter (add all the chocolate chips if you don’t want to sprinkle any on top). Gently fold the chocolate chips into the batter.
Step 6: Spray a muffin tin with nonstick spray or line it with cupcake liners. Spoon the batter into liners, filling them almost all the way to the top. Top with the leftover chocolate chips.
Step 7: Bake for 5 minutes at 425°F, then without removing the muffins from the oven, reduce the oven temperature to 350°F. Bake for an additional 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean. The total time these muffins take in the oven is about 20 to 23 minutes.
Step 8: Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.

Tips & Variations

For a dairy-free option, substitute the milk with almond or oat milk and use a plant-based protein powder.
Swap mini chocolate chips for chopped nuts like walnuts or pecans for added crunch.
If you prefer less sweetness, reduce the brown sugar to ¼ cup without affecting texture much.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months and thaw at room temperature or warm gently in a microwave before eating.

How to Serve

The image shows several chocolate chip muffins with a golden brown color, each topped with small, dark chocolate chips scattered unevenly across the textured, slightly cracked muffin tops. There are five whole muffins in the scene, four with yellowish paper liners, and one partially out of its liner showing a soft, moist interior with chocolate chips. The muffins sit on a crumpled piece of brown parchment paper placed on a round wooden cake stand, which contrasts with the white marbled texture surface beneath. In the background, part of a gray metal muffin tray holds three more muffins still in the mold. To the right, a small metal cup filled with dark chocolate chips adds to the visual theme of chocolate. The scene is softly lit, creating warm, inviting tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice. Just be sure it’s plain pumpkin, not pumpkin pie filling with added spices and sugar.

What protein powder is best for these muffins?

Vanilla whey protein isolate is recommended for its mild flavor and smooth texture, but you can also use plant-based protein powders. Adjust moisture if the batter feels too thick.