Pumpkin season is here and that means seasonal cravings are back! Beat those pumpkin cravings this year at breakfast with some Pumpkin Chocolate Chips Protein Muffins. This high protein muffin recipe is packed with flavor, high in fiber, and super easy to make.
Start this recipe by taking out either a blender or food processor and your preferred size muffin pan. If you don’t have a blender or food processor, here’s a link to the blender I’ve been using.
Add right into your blender 12 large egg whites, 2 1/2 scoops of a chocolate protein powder, 15 packets of your choice sweetener, 2 teaspoons of vanilla extract, 1 1/2 teaspoons of ground nutmeg, 3 teaspoons of ground cinnamon, 1 tablespoons of cocoa powder, 1 1/2 teaspoons of baking powder, 1 cup of pumpkin puree, and 1 cup of rolled oats.
Did you know that cocoa powder is a great source of fiber with 2 grams for every 10 calories?
Blend or process everything until your pumpkin chocolate chip protein muffins mix is smooth. You may need to scrape down the sides as you blend or process it.
Protein Muffin Size
Take out your muffin pan, coat it with some non-stick cooking spray, and evenly distribute your mix into your pan filling your spots around 3/4 of the way full. I used a jumbo muffin pan and made 6 muffins today.
Top your pumpkin chocolate chip protein muffins with 11 chocolate chips each and/or anything else you want like some crushed up nuts or fruit!
Put your muffins into the oven on 350F/176C for around 20-22 minutes. This may take more or less time depending on the size of your muffin pan so keep an eye on them!
Pro tip? Frost these for even better macros with one of our Protein Frosting Recipes!
Pumpkin Chocolate Chip Protein Muffins
What We Used
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- 12 Large Egg Whites
- 2 ½ Scoops Protein Powder - Chocolate
- 15 Packets Sweetener
- 2 Teaspoons Vanilla Extract
- 1 ½ Teaspoons Ground Nutmeg
- 3 Teaspoons Ground Cinnamon
- 1 Tablespoon Cocoa Powder
- 1 ½ Teaspoons Baking Powder
- 1 Cup Pumpkin Puree
- 1 Cup Rolled Oats
- 66 Chocolate Chips - Semi-Sweet (11 Per Muffin)
- Add all of your ingredients into either a food processor or blender
- Process/blend everything together until smooth
- Coat a jumbo muffin pan with some non-stick cooking spray
- Put them in the oven on 350F/176C 20-22 minutes
- Calories: 1062
- Fat: 18g
- Saturated Fat: 10g
- Sodium: 940mg
- Carbs: 99g
- Fiber: 16g
- Sugar: 24g
- Protein: 126g
Can you put in the grams of egg whites instead of the count.. some of us use liquid egg whites straight from the carton
Hi Rosy! You can usually find the equivalent of either 1 whole egg or 1 egg white right on the bottle. Typically 1 serving is usually 1 whole egg (on mine it’s 46g).
I almost cried when I found your website and all of your yummy recipes! I recently started eating healthy and working out and I have been searching EVERYWHERE for high protein/low fat/low sugar snacks to help curb my appetite and soothe my sweet tooth! I can’t wait to try all of these recipes, especially this one!!! Thanks for all your hard work putting these together for everyone to enjoy!!!
Don’t cry! Haha! Thanks Stephanie. I hope you like everything you try 🙂
I make at least one of your recipes every day, they are great…thanks. I would suggest to omit or reduce the Nutmeg in this recipe…it is overpowering.
Hey Derek, something else I can use instead of pumpkin puréed?? Not a big fan of it…
I would try one of my other muffin recipes instead if you don’t want to use the pumpkin in this. Do you not like pumpkin at all?
What protien powder brand are you using for these awesome recipes????