I know, I know. It isn’t October. What am I doing making recipes with pumpkin? Good question. The answer is: because it is amazing. Not only do I love the warm flavors that pumpkin brings, but it also helps make protein baked goods super moist without the need for lots of butter or oil. And, these pumpkin chocolate chip protein muffins were moist, delicious, and basically one of my favorite muffins ever.
Protein powder recipes in baking, when not done correctly, can really dry out very quick. Not only does the pumpkin help keep these super moist, but the use of casein protein gives them a very dense and moist texture as well. I don’t know about you, but I can’t stand a dry muffin.
You could try whey in this recipe, but again, measurements, baking time, and results will greatly vary. It is just far too different from casein. But anyway, I used my Ascent vanilla casein that you can get here if you want a delicious high-quality protein powder from a great company.
So, back to the best part here. The muffins. They are obviously pumpkin chocolate chip as you can see from the post. They also have a little hint of vanilla flavor from the vanilla protein powder and a bit of vanilla extract. I also added a good amount of cinnamon because I think cinnamon and pumpkin are basically like peanut butter and jelly. You can’t have one without the other! But really, the best part about the muffins is the fact that they are filled with big ol’ dark chocolate chips. And they are especially delicious when you heat them up in the microwave!
- Serves: 14 muffins
- Serving size: 1 muffin
- Calories: 140
- Fat: 5
- Carbohydrates: 19
- Sugar: 7
- Fiber: 3
- Protein: 7
- 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
- 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.
- Once done baking, let cool and enjoy!