Description

Start your day on a delicious and nutritious note with these Pumpkin Chocolate Chip Protein Muffins. They’re a fantastic option for busy mornings, offering a healthy breakfast that doesn’t skimp on flavor. Packed with wholesome pumpkin and delightful chocolate chips, these muffins are sure to become a family favorite. This recipe is designed for ease and convenience, making it perfect for anyone looking for a quick, satisfying, and protein-rich meal or snack. Whether you’re fueling up before work or sending the kids off to school, these muffins provide a great boost of energy.

Ingredients

Scale

1 1/2 cups all-purpose flour (or gluten-free all-purpose flour blend)

1 scoop vanilla protein powder (whey or plant-based)

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup milk (dairy or non-dairy)

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray.

2. In a large mixing bowl, whisk together the flour, protein powder, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure there are no lumps and all the spices are evenly distributed.

3. In a separate medium bowl, whisk together the pumpkin puree, milk, melted butter, egg, and vanilla extract until smooth and well combined.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in tender muffins. Overmixing can lead to tough muffins.

5. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.

6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. You can use an ice cream scoop for easy and consistent portioning.

7. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.

8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from getting soggy.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: muffins, pumpkin, chocolate chips, protein, breakfast, snack, easy, healthy, meal prep, fall