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Pumpkin Protein Muffins with Chocolate Chips Recipe

★★★★★

4.9 from 112 reviews
  • Author: Julian
  • Total Time: 30-33 minutes
  • Yield: 10 muffins 1x
  • Diet: Low Fat

Description

These Pumpkin Protein Muffins are a delicious and nutritious treat, perfect for breakfast or a healthy snack. Combining the warm spices of pumpkin pie spice and cinnamon with the wholesome goodness of pumpkin puree and mashed bananas, these muffins are boosted with vanilla whey protein isolate for an added protein punch. They are moist, flavorful, and topped with mini chocolate chips for a delightful touch of sweetness.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Additional

  • 1 cup mini chocolate chips

Instructions

  1. Preheat Oven: Heat the oven to 425°F (218°C) to prepare it for baking the muffins.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, vanilla whey protein isolate, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir well to ensure all dry ingredients are evenly mixed.
  3. Mix Wet Ingredients: In another large mixing bowl, whisk together the mashed bananas, pumpkin puree, eggs, vanilla extract, brown sugar, oil, and milk until smooth and well combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient bowl. Gently fold together the ingredients until just combined, avoiding overmixing to keep the muffins tender. Ensure no pockets of flour remain.
  5. Add Chocolate Chips: Fold in almost all of the mini chocolate chips into the batter, saving a few for topping the muffins.
  6. Prepare Muffin Tin: Lightly grease a muffin tin with nonstick spray or line the tin with cupcake liners. Spoon the batter into each muffin cup, filling nearly to the top, and sprinkle the remaining chocolate chips on top.
  7. Bake: Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (177°C) and continue baking for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is about 20 to 23 minutes.
  8. Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack or serving plate to enjoy.

Notes

  • Use room temperature eggs for better batter consistency.
  • Be careful not to overmix the batter to keep muffins light and fluffy.
  • You can substitute the oil with melted coconut oil for a different flavor profile.
  • If you prefer less sweetness, reduce the brown sugar slightly.
  • These muffins freeze well; store in airtight containers for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 20-23 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin muffins, protein muffins, healthy muffins, pumpkin protein, breakfast muffins, pumpkin puree, chocolate chip muffins

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Find it online: https://juliandempsey.com/pumpkin-protein-muffins-with-chocolate-chips-recipe/