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Pumpkin Chocolate Chip Protein Muffins

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Pumpkin Chocolate Chip Protein Muffins made in the blender with oats, pumpkin, Greek yogurt, protein powder, pumpkin spice, and chocolate chips! High protein and low carb and only 122 calories with 7 grams of protein per muffin!

Overhead shot of pumpkin protein muffins on a metal cooling rack.

Pumpkin protein muffins!! It’s officially that time of year for all the things pumpkin and I am here for it! From these protein muffins to protein bars and pumpkin pie butter.

Why we love these pumpkin protein muffins:

  • made with simple ingredients – kitchen staples that you probably already have at home
  • they couldn’t be easy to make – made in the blender and that’s it!
  • very forgiving! – I have used both whey protein and plant-based and both work great
  • have a great macro breakdown – they have a good balance of complex carbs, healthy fats, fiber, and 7 grams of protein in each one!

And they make an easy make-ahead breakfast, snack, or healthy dessert and definitely hit the spot when you are craving a baked good and don’t want to derail your nutrition goals!

Two healthy pumpkin protein muffins stacked on top of each other with the top one with a bite taken out of it. Behind it more muffins, glass of milk, and cinnamon sticks. They are sitting on a cooling rack.

Pumpkin protein muffins

This protein muffin recipe couldn’t be easier. Made in the blender with just 10 ingredients. They are made with ingredients you probably already have in your kitchen and are packed with protein!

Pumpkin chocolate chip protein muffins ingredients:

  • old fashioned rolled oats
  • pumpkin puree
  • Greek yogurt
  • eggs
  • natural or vanilla flavored protein powder – I like using vanilla
  • pumpkin pie spice
  • cinnamon
  • baking powder
  • baking soda
  • chocolate chips
  • salt

White counter filled with a bowl of spices, bowl of rolled oats, bowl of baking soda and powder, bowl of eggs, bowl of pumpkin puree, bowl of greek yogurt, and a bowl of protein powder.

First, make the oat flour. You could easily buy oat flour, but all you have to do is add rolled oats to your blender and blend for 30 seconds or so until it is broken down into a flour-like consistency. Voila, oat flour!

Next, add the rest of the ingredients (except the chocolate chips) – pumpkin, yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder and soda, and salt. Blend it up until combined.

The batter will be THICK, but it’s okay. Finally, stir in the chocolate chips. I just add them to the blender and carefully stirred them instead of dirtying another bowl.

PRO 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.

Once the batter is combined, evenly distribute the batter between 12 muffin tins and bake for 25-30 minutes until a toothpick comes out clean. I used silicone muffin liners so after they cool, they will pop right out!

Gluten-free protein muffins

Rolled oats are naturally gluten-free, but they can be one of the most cross-contaminated products. To ensure this recipe is gluten-free, look for certified gluten-free oats.

Pumpkin protein muffins substitutions

This recipe is pretty forgiving and you can change it up to fit your needs. I have made it with a few different protein powders and they work. That is the only substitution I’ve tried, but I think these others will work as well!

  • protein powder – you can use whey protein or plant-based. I would assume that most work, except collagen, as the protein helps thicken the batter.
  • no protein powder – if you don’t want to use protein powder, try 1/3-1/2 cup more of oats. This will change the nutritional breakdown though.
  • non-dairy yogurt – I haven’t tried it, but you could probably use non-dairy yogurt. Just make sure the batter is thick and if you need to, add more oat flour.
  • cottage cheese – I would think this would work the same
  • flax eggs – if you can’t have eggs, try 2 flax eggs instead

Protein muffin batter being scooped into a muffin tin lined with muffin cups.

More healthy protein snacks

Overhead shot of 6 pumpkin protein muffins in a muffin pan on a tan linen.

Overhead shot of pumpkin protein muffins on a metal cooling rack.
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4.36 from 79 votes

Pumpkin Chocolate Chip Protein Muffins

Pumpkin Chocolate Chip Protein Muffins made in the blender with oats, pumpkin, Greek yogurt, protein powder, pumpkin spice, and chocolate chips! High protein and low carb and only 122 calories with 7 grams of protein per muffin!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword protein muffin recipe, protein powder muffins, pumpkin muffins, pumpkin protein muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 122kcal
Author Kelly

Ingredients

Instructions

  • Preheat the 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, baking soda, and salt and blend again until well combined. Try not to overprocess it if you can. Stir in the chocolate chips**.
  • Distribute into 12 silicone 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 moister while 30 minutes won't be as moist. 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 which is about 50-60 grams depending on the protein used. I prefer a vanilla flavor, but any flavor 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 plant-based protein. Nutrition will vary based on the protein used.

Nutrition

Nutrition Facts
Pumpkin Chocolate Chip Protein Muffins
Amount Per Serving (1 muffin)
Calories 122 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2.8g18%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.5g
Potassium 193mg6%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 3226IU65%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 3mg17%
* 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!

Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa

This post may contain affiliate links and I may make a 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

  33. I loved these and they totally satisfied my sweet tooth! I used 1 cup of sour cream in place of the greek yogurt and added 1 tsp. pure vanilla extract and 1 tsp. salt. So easy to make and just about fool-proof!

    Reply

  34. 5 stars
    I’m always skeptical about baking with protein powder, but these were amazing!! Super moist muffins. Will definitely be making again!

    Reply

  35. Hi, I’m wondering if I can omit the chocolate chips? Will the muffin be too bland that way because there isnt any sugar? What other add-ins would you recommend if I dont have any dark chocolate?

    Reply

    • Hey Leyla! You could, but you might want something else in there. If you use vanilla protein powder, they should have some sweetener, but the chocolate chips do add to them! You could add nuts (walnuts or pecans would be good), raisins or dried fruit, and fresh berries. Hope that helps!

      Reply

    • Hey Leyla, I think that will throw off the consistency a lot. You would have to add something in to make it thicker, maybe more flour? I’m not sure though as I haven’t tried it!

      Reply

  37. Really good! I used vanilla Greek yogurt and some vanilla extract. I also added a little more of the spices.
    Cooked them for 20 minutes. Turned out perfectly.

    Reply

  38. 5 stars
    Hello! I am so glad I tried this. So I doubled the recipe last time and put it in a 13X9 pan. It turned out amazing. According to my littles, best protein cake I’ve made so far!
    Making it again today… Thank you so much!

    Reply

  39. I’m not sure what I did wrong! I loved how easy this recipe was and I had all the ingredients on hand except the chocolate chips so I didn’t use those. The texture is great but for some reason they don’t taste like much. I even used extra spices and chocolate protein powder and I can’t taste any of it. Any suggestions?

    Reply

    • Hey Katie! Hard to say, but the chocolate chips definitely add to the recipe. I would think it would also depend on your protein powder and how much flavor it has. I have used a few different kinds with no issues, but I know all kinds are different. I’m sorry they didn’t turn out for you!

      Reply

  40. Hi – I can’t wait to try this! I want these to feel a little more dessert-y so I’ll be pairing with a cream cheese Greek yogurt frosting. Just curious, how would you recommend adding sweetness to the muffins ? I typically use 1/2 c or 1/3 c swerve in these types of recipes.

    Reply

    • Um YES!! That sounds so so good! Curious if you would like to share that frosting recipe as it sounds delicious 🙂 I find these muffins get the sweetness from the protein powder and chocolate chips, but you can definitely add more as they are not very sweet. The recipe is super forgiving and I think added that would work just fine. Maybe try 1/3 cup and taste it and then add more if needed.

      Reply

  44. 5 stars
    These are by far my favorite muffins! My teen daughter loves them too. I use chocolate protein powder. I use silicone muffin liners & they freeze well too.

    Reply

  45. 1 star
    I typically enjoy your recipes and am accustomed to clean eating, but this one is not a winner. I followed the recipe to a “T” using a food scale. The texture turned out gummy and the flavor was bland. I left the muffins in the oven for exactly 26 minutes and they stuck to the pan, even after being generously greased. Small tweaks would not have helped either.

    In my experience baking, I think 25 minutes may have been overkill. Typically oat-based muffins can go in for 18-22 minutes. Perhaps the double egg combined with the Greek yogurt threw off the texture too. I hate leaving negative feedback, but I was so disappointed with how these turned out. I wish I had better comments or tips for improvement 🙁

    Reply

    • Hey Gina, sorry to hear they didn’t work out for you. Not sure what kind of protein powder you used, but that could change the outcome (I have used both whey and plant-based, and both work though). I will say, they definitely aren’t your typical muffin and are pretty moist rather than crumbly. With the greek yogurt, pumpkin, and eggs, I found they needed to be baked a little longer. I’m not sure what tips to add but watching the video to see the texture of the batter (it’s pretty thick) could help. I do appreciate your feedback though!

      Reply

  47. 5 stars
    These are AMAZING!!! One of my favorite new recipes this year. I used pumpkin protein powder and it’s phenomenal. I made a bunch for my husband and son to take on their hunting trip. I love that it sneaks in some protein in a nice snack for my picky son . This was so easy to make and not hard to clean up. Thank you for sharing!

    Reply

  48. I noticed the amount of salt isn’t in the list of ingredients however it says to add the salt in the directions.
    Can you tell me how much salt.?

    Reply

    • Hi Yvonne, thank you for pointing that out. I usually just do a pinch of salt (maybe 1/8 teaspoon), but you can adjust according to your taste.

      Reply

  49. 5 stars
    This recipe was so delicious! It’s very macro friendly, tasty and easy to make. I can’t believe it doesn’t have any added sugar (excluding the chocolate chips).

    Reply

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