Fall and healthy eating combined, these Pumpkin Chocolate Chip Protein Muffins are packed with protein, are low carb, and less than 120 calories.
It’s officially starting to feel like fall here in Austin! Well okay, it did. But now it is back up in the 90s again. Hopefully it won’t be too hot for too long. I love how the mornings are cooler when you wake up. It feels so refreshing to get up and not be instantly sweating. Don’t get me wrong, I don’t want it to get cold, but a break from the summer heat is nice.
I used to hate fall growing up because I knew winter was just around the corner. It was nice for like 3 weeks and then all the sudden freezing. Now that I am living it Austin, it is super nice for a change in the temperature. You have quite a while till it actually gets cold. And the cold is no comparison to the north east. You can actually do things outside and not be a miserable b*tch..or maybe that was just me? The freezing cold isn’t a good look for me.
So since it is feeling like fall and all, you know what that means…PUMPKIN!! As if you haven’t already seen one million recipes from other food bloggers with pumpkin in them, I figured I would throw some more your way. These muffins are super easy to make. Just throw everything into a blender or food processor (minus the chocolate chips), process, fold in the chips, and voila. They are also packed with protein. I used Greek yogurt and whey protein, but feel free to substitute for a protein of your liking. If you don’t eat gluten, feel free to use gluten free oats. I feel like the recipe is pretty forgiving and making a few changes will still produce delicious results!
- 1 cup old fashioned rolled oats (80 grams) (gluten free if needed)
- 1 cup pure pumpkin puree (244 grams)
- 1 cup Greek yogurt (227 grams)
- 2 large eggs
- 1½ scoops natural flavored protein powder (~47 grams)
- 1 teaspoon cinnamon
- 1½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup dark chocolate chips (I used Enjoy Life brand)
- Preheat oven to 350 degrees Fahrenheit.
- Add the oats to a food processor or blender and process until a flour forms (about 10 seconds).
- Add the pumpkin, Greek yogurt, eggs, protein powder, cinnamon, pumpkin pie spice, baking powder, and baking soda and blend again until well combined.
- Stir in the chocolate chips.
- Distribute into 12 silicon muffin liners (or regular muffin liners that are greased).
- Bake for 20 minutes or until a toothpick comes out clean.
**nutrition information is based on using whey protein
What is your favorite way to eat pumpkin?