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Pumpkin Chocolate Chip Protein Muffins

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These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 130 calories.

Check out the video to see how easy they come together!

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains

It’s officially starting to feel like fall here in Austin! Wahoo!! I love how the mornings are cooler when you wake up. It feels so refreshing to get up and not be instantly sweating when you walk outside. Don’t get me wrong, I don’t want it to get too cold, but a break from the summer heat is nice.

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains

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 we have been in Austin awhile, it is super nice for a change in the temperature from the summer.

And you have quite a while till it actually gets cold and it’s no comparison to the northeast. 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. Trust me on that one.

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains

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. On top of the ones I have already posted ha. Like these pancakes and energy balls.

And there will probably more to come.

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains

These pumpkin chocolate chip protein muffins (say that 5 times fast) are super easy to make. Just throw everything into a Vitamix, 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!

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains

Make sure to check out the video at the top of the page to see how easy this recipe comes together!

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains
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4.42 from 53 votes

Pumpkin Chocolate Chip Protein Muffins

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 130 calories.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Pumpkin Chocolate Chip Protein Muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 128kcal
Author Kelly

Ingredients

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 20 seconds).
  • Add the pumpkin, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, 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 25-30 minutes or until a toothpick comes out clean. 25 minutes will be a little more moist while 30 minutes won't be as moist. Enjoy!
  • Enjoy!

Video

Notes

*I have tried these with a few different kinds of protein powder and both whey and plant based have worked. You want 1/2 cup cup which is about 50-60 grams depending on the protein used. I prefer vanilla flavor over natural, but either will work.
Tip: only stir in about 1/3 cup of the chocolate chips and then sprinkle the rest of them on the top of the muffins after they are in the liners. This makes for pretty muffins.
Nutrition information is based on using whey protein. Nutrition will vary based on protein used.

Nutrition

Nutrition Facts
Pumpkin Chocolate Chip Protein Muffins
Amount Per Serving (1 muffin)
Calories 128 Calories from Fat 58
% Daily Value*
Fat 6.4g10%
Saturated Fat 3.4g21%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.5g
Potassium 125.4mg4%
Carbohydrates 14.3g5%
Fiber 3.1g13%
Sugar 5.1g6%
Protein 7.1g14%
Vitamin A 3225.6IU65%
Vitamin C 0.9mg1%
Calcium 43mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

This recipe was previously posted and was updated this year with a video and photography!

This post may contain affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I truly appreciate your support!

These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories - Eat the Gains

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Comments

  2. Might be a silly questions but trying to count macros for this. Am I to take it as 18.3 grams of carbs or is sugar accounted in the 13?

    Reply

    • Hi Annie, definitely not a silly question! The sugars are accounted for in the grams of carbs, so the total carb count is 13 grams. Hope they turn out well for you!

      Reply

    • Hi Savi! You could try dairy free yogurt or canned coconut milk. I haven’t tried it with them, but they have similar consistencies so I think it would work. Let me know if you try it!

      Reply

  4. Question! So I used my food scale to weigh out the ingredients and did 122 grams of pumpkin purée. When I looked at the nutrition facts, it said 122 g of pumpkin purée is only 1/2 cup…not a full cup.

    So just wanted clarification, should it be 1 cup or 1/2 cup?

    Reply

    • Hi Lakshmi! You are totally right, it should be 244g of pumpkin totaling 1 cup. I will update the recipe now. I copied the measurements from My Fitness Pal and it didn’t update the grams when I changed it to 1 cup. I hope they still turned out okay! Thank you for trying them 🙂

      Reply

    • Hey Rachel, I haven’t tried either, but would recommend almond over coconut. Coconut is very absorbent and you wouldn’t need much of it at all. If you try almond, I would go for 3/4 cup. If the batter is too runny then add a little more. Hope that helps and let us know if they turn out!

      Reply

    • Hi Heather! I haven’t tried that, but you might be able to. I would think it would be a 1-1 sub, but maybe add less and then look at the consistency and add more if it is too thin. Let me know how it goes if you try!

      Reply

  9. 5 stars
    Made these for my kids for a quick on the go breakfast. Recipe is very forgiving. I used half regular yogurt and half sour cream (that’s what i had on hand). Kids thought they were great and I like that they will keep them full all morning and are not full of white flour and sugar. This one is a keeper. Thanks!

    Reply

  10. Hello! Trying to create some make ahead protein packed snacks for a new momma friend of mine – would these freeze well??? If not could you offer any suggestions of your favorite freezer friendly snacks, balls – ideal easy to reheat and go!

    Reply

  14. I am planning on making these very soon; they look yummy! Two questions, though – how do you think these would taste with chocolate protein powder (which is what I have on hand)?
    Also, would adding ground flaxseed to boost the protein even more throw off the texture of the muffins?

    Reply

    • Hey Audrey! Yes, chocolate protein powder would be delicious! I haven’t tried adding flax, but I think it might throw off the texture a little. If you do add it, it absorbs a decent amount of liquid, so you might have to add a little more liquid (more yogurt or maybe a splash of almond milk). Let me know how they turn out!

      Reply

  16. Can you clarify scoops of protein powder? Where I am I can get this stuff in bulk food store, so I don’t have a scoop that came with the powder. Do you have an approx measurement.
    Thanks

    Reply

    • Hi Helen! Yes – it is about a heaping 1/3 of a cup. The recipe is pretty forgiving, so it doesn’t have to be exact, but close to that amount. I have used plant based protein powder and whey and both work. Hope that helps!

      Reply

  17. 5 stars
    I FINALLY found the base for protein muffins. I loved these. I brought them to work and they ran out so quickly that people were upset they missed out. The only difference were already ground oat flour instead of grinding oats, using unflavored whey protein powder, and 1/4 cup egg whites instead of two full eggs. In future variations, I also played with yogurt flavors and veggie mash (avocado, zucchini, and chickpea!) instead of pumpkin. The recipe is versatile, healthy, and so simple! Loved it.

    Reply

  18. 1 star
    This recipe turned out horrible for me. They were super gooey, didn’t hold shape, and tasted very bland. Very bummed. Wait a waste of high quality ingredients.

    Reply

    • I’m so sorry to hear that. Did you measure out the ingredients using a scale? I know sometimes slight changes can affect the recipe. I’ve had many people make these in the past and love them. Feel free to email me directly and I would be happy to work through it with you.

      Reply

  19. I was so excited about these, but they came out with a bitter Spicy taste. Is it 1 1/2 tsp pumpkin pie spice and 1tsp of cinnamon? Not sure where I went wrong.

    Reply

    • Hi Shannon! Those are the correct measurements. I have found that some pumpkin pie spices can be a lot stronger than others, but I do love those flavors so it might be too much for some. I would suggest not adding as much and then tasting the batter and going from there. I hope they were still edible.

      Reply

  20. Just tried this recipe and they were devoured by my 8 and 4 year old! Oh, and myself as well! I did use vanilla greek yogurt because that is all we had in the house and it was delish. Thanks for the great recipe!

    Reply

  22. 5 stars
    These are the perfect healthy pumpkin recipe with enough sweetness from the chocolate chips to curb those cravings! They were super moist too. I love this simple recipe!

    Reply

  23. 5 stars
    Made these this weekend and they were a HUGE hit for me and my (picky) kids! I used butternut squash because I had just roasted one for something else and I didn’t have pumpkin on hand. They were everything I could hope for in a macro-friendly muffin– tasty, not too sweet, great texture, and easy to make! I will be making these again and again! Thank you so much for sharing 🙂

    Reply

  24. I made these flowing every direction carefully and they came out kind of too moist in the middle to me. I baked for 25 minutes the second time instead of 20. The toothpick came out clean both times but still moist in the middle. Maybe I will only use half a cup of the Greek yogurt next time….

    Reply

    • Hey Anna! Sorry to hear that. Everyone’s oven is a little different, but I will say they are a little moist since they aren’t a typical muffin you find at the store and do use yogurt. It could have to do with the protein powder you used as well. Like you said, I would suggest taking down the yogurt or you can add more oat flour! Hope that helps and thank you for leaving a review!

      Reply

    • Hey Nela! Sorry to hear that, I’ve had a bunch of people make these and like them, but they are a healthy muffin and not like your typical store bought muffin. Thank you for giving them a try though!

      Reply

      • I haven’t made these yet, but would like to soon. Would I be able to add some collagen powder to the recipe without messing it up? The collagen I have is a fine white tasteless powder. I haven’t baked with it yet so I thought I would ask you what you thought. Thanks!!

        Reply

        • Hey Teresa! I would think it would be fine. This recipe is pretty forgiving so I would just add some and see what the batter looks like (it’s usually pretty thick). You can always adjust and add a little liquid if needed. Hope you enjoy!

          Reply

  26. Same issue here. Trying to cook longer but totally wet in the middle. Seems like 2 cups of wet to 1 cup of dry is way off. 😞

    Reply

    • Hey Kim! Sorry to hear that. It could depend on your protein powder as the texture is different for all of them. I am going to try to remake them this week and see if I have any issues as it’s been awhile since I’ve made them.

      Reply

  27. 5 stars
    Best muffins ever!!! We make them weekly! And my husband and kids equally devour them! My dad has Celiac disease and is also on a low sugar diet – he loves these also!

    Reply

  28. This is the first protein muffin recipe that doesn’t “taste like protein.” It has a normal muffin texture which is also a plus. I used vanilla egg white protein and followed the recipe almost exactly with the exception of some extra chocolate chips.
    My boyfriend is a true and honest critic when it comes to healthy eating and he gave them a thumbs up.

    This recipe just became a weekly staple in my household!

    Reply

  29. 5 stars
    I’ve literally made these about 8 times since originally discovering this recipe! Honestly the perfect mid-day snack. I add 1 Tbsp of vanilla extra but other than that I follow the recipe exactly. Highly recommend!

    Reply

    • Hey Samantha! I would think so, but I haven’t tried it! Whole wheat flour might be a little finer, so you may have to adjust the measurements some. I would add a little less then it calls for and then add as needed. The batter is pretty thick, but you don’t want to add too much to dry them out. Let me know how they go if you try!

      Reply

  31. 5 stars
    This is my favorite breakfast in the fall! It’s delicious, filling, and hits my macros! As someone with blood sugar issues, it’s nice to have a muffin and not have to worry that it’s going to spike my blood sugar.

    Reply

  32. 5 stars
    I thought they were great! I’m not a huge fan of greek yogurt, so I was nervous to make them but they turned out amazing! I subbed 1/4 cup egg whites for eggs, used quest vanilla protein powder, and did not use the chocolate chips. I baked them for 25 minutes and the toothpick came out clean, top was nice and crispy but the inside was still gooey. Personally, I would bake for 30 minutes next time. Also, would definitely recommend spraying your cupcake liners or using silicone liners because a lot of batter gets stuck to the paper liners.

    Reply

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