These delicious pumpkin chocolate chip protein muffins are dense, moist, and packed with the perfect flavors of pumpkin and chocolate.
Author: Spencer Miller
Serves: 14 muffins
Ingredients
1¼ cups (150g) white/whole wheat flour
1½ scoops (48g) Ascent vanilla casein protein powder
1 tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 whole eggs
1 container (150g) vanilla greek yogurt
1 cup (240g) canned pumpkin puree (NOT pie filling)
½ cup unsweetened almond milk (or preferred milk)
2 tbsp. olive oil*
6 tbsp.(72g) Truvia baking blend**
1 tsp. vanilla extract
½ cup (113g) dark chocolate chips
Instructions
Add flour, protein powder, cinnamon, baking powder, baking soda, and salt to a large bowl. Mix.
In a separate bowl, whisk together eggs, yogurt, pumpkin, Truvia, and vanilla extract.
Add ½ dry ingredients to wet. Stir. Add remaining dry ingredients and gently fold together until a thick batter forms.
Pour chocolate chips into the batter and stir until combined.
Spray a large 12-spot muffin tin with nonstick spray. Fill each with about ¼-1/3 cup batter. There should be roughly 2 muffins worth of batter left over, so I just baked the rest in a large ramekin.
Bake for about 20-25 minutes. I baked mine for just over 20 minutes to give a more moist and dense muffin texture. For a more cooked/crumbly muffin, bake for 25 minutes.