Description

These pumpkin protein muffins are rich, moist, and delightfully chocolatey, making them the perfect guilt-free fall treat. Packed with protein powder and wholesome pumpkin puree, they’re a nourishing option for breakfast, post-workout fuel, or an afternoon snack. Each bite offers the cozy taste of pumpkin spice paired with melty chocolate chips, proving that healthy baking can still feel indulgent.

Ingredients

Scale

1 cup pumpkin puree
3/4 cup plain Greek yogurt
2 large eggs
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 1/4 cups oat flour (or ground rolled oats)
1/2 cup vanilla or chocolate protein powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

1/2 cup dark chocolate chips (plus extra for topping)

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Instructions

Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
In a bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla.
In another bowl, mix oat flour, protein powder, baking soda, baking powder, salt, and spices.
Combine wet and dry mixtures, stirring until just incorporated. Fold in chocolate chips.
Spoon batter into muffin cups, filling 3/4 full. Top with extra chocolate chips.
Bake for 18–22 minutes, or until a toothpick comes out clean.

Let cool before enjoying.

Notes

For extra fiber, add 2 tbsp ground flaxseed or chia seeds.

To make dairy-free, use a plant-based yogurt and vegan protein powder.

Store in an airtight container in the fridge up to 5 days.