Pumpkin Chocolate Chip Protein Muffins

January 9, 2024

Elevate your mornings with Pumpkin Chocolate Chip Protein Muffins — a delightful fusion of autumn flavors and wholesome goodness. This recipe combines the seasonal charm of ripe banana or applesauce with the richness of pumpkin, all bound together with almond milk and vanilla extract. Enhance the protein content with eggs or egg whites (flax for a vegan twist) and a scoop of vanilla or chocolate protein. The aromatic blend of pumpkin pie spice, coconut flour, and a touch of monk fruit sweetener creates a harmonious batter, crowned with the decadence of dark chocolate chips. Bake these muffins for a scrumptious and protein-packed treat that's perfect for fall indulgence.

INGREDIENTS

Wet
- 1 ripe banana, mashed or 1/2 c unsw apple sauce
- 1 can pumpkin
- 1/3 c almond milk
- 2 tsp vanilla extract
- 2 eggs or 1/3 c whites (flax for vegan opt)
Dry
- 1 c vanilla or chocolate protein
- 2 Tbsp coconut flour
- 1 tsp pumpkin pie spice
- sprinkle salt
- 1/4 c monk fruit sweetener
- 1 tsp baking powder
- 1/3 c dark chocolate chips

STEPS

Combine wet ingredients and stir. Add dry and stir well, adding chocolate chips lastly…
Place dough in a lined muffin tin, I use an ice cream scoop (makes 12). I added a few chips and pumpkin seeds to the tops too. Bake 350° for 25-30 minutes. Store in the fridge. Good for up to a week.

Notes: Since these are low fat and low carb it’s a great after any meal dessert, smoothie or chia pudding topper for that vital chewing, or in a yogurt bowl. If eating as a snack I’d add some nuts, nut butter, or yogurt to be satisfied and properly shut off hunger hormones, or else you’ll be hungry in like 1 hour.

TIP: So I’ve found some canned pumpkin is runny (Trader Joe’s) and some others are thicker. They all work fine, but if you notice your can is pretty liquidy, skip the almond milk or they’ll be gooey and take forever to bake.