These Pumpkin Chocolate Chip Protein Muffins are made in a blender and are high protein & low carb, gluten free, and less than 120 calories.
Check out the video to see how easy they come together!
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.
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.
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 (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!
Make sure to check out the video at the top of the page to see how easy this recipe comes together!
Pumpkin Chocolate Chip Protein Muffins
Ingredients
- 1 cup old fashioned rolled oats (80 grams)
- 1 cup pumpkin puree (244 grams)
- 1 cup Greek yogurt (227 grams - I used Siggis 0%)
- 2 large eggs
- 1 1/2 scoops natural or vanilla flavored protein powder (~47 grams)
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips - I used Enjoy Life brand
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add the oats to a Vitamix, blender, or food processor and process until a flour forms (about 10 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 20 minutes or until a toothpick comes out clean.
- Enjoy!
Video
Notes
**nutrition information is based on using whey protein.
Nutrition
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!
Jessica Romeo
October 19, 2015 at 6:31 pmThese look so incredibly yummy!! I am in love with pumpkin everything! Will have to try and make these 🙂
Kelly
October 20, 2015 at 7:14 pmThanks Jess! Tis the season for everything pumpkin 🙂
Annie Tasaka
October 21, 2015 at 3:41 pmMight 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?
Kelly
October 22, 2015 at 2:51 amHi 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!
Savi
February 24, 2017 at 9:14 pmI’m allergic to dairy is there any good substitute for the yogurt?
Kelly
February 26, 2017 at 7:17 pmHi 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!
Lakshmi
February 28, 2017 at 12:56 pmQuestion! 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?
Kelly
February 28, 2017 at 8:33 pmHi 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 🙂
Rachel Baker
April 17, 2017 at 7:34 pmCan I substitute the oat flour for almond or coconut flour and if so, how much would I use?
Kelly
April 18, 2017 at 8:48 pmHey 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!
Susan
June 12, 2017 at 6:39 pmdo they need to be refrigerated after baking??
Kelly
June 14, 2017 at 2:13 pmYes, I would keep them in the fridge to be safe! That way they last longer too 🙂
Heather Thomas
October 29, 2017 at 8:56 amcould you replace the oats for almond flour?
Kelly
October 30, 2017 at 11:12 amHi 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!
Alisa
November 7, 2017 at 3:28 pmCould I substitute the 2 eggs for just egg whites? if so, how much should I use?
Kelly
November 7, 2017 at 9:40 pmI would think so. I would try about 1/3 cup. Let me know how it goes if you do!
Susan
November 27, 2017 at 7:21 pmMade 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!
Kelly
November 29, 2017 at 9:02 pmYay, so glad you liked them Susan! I find the recipe is forgiving too which I love. I like the idea of using sour cream! Thanks for trying them!
Rachel Gilbreath
November 30, 2017 at 2:05 pmHello! 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!
Kelly
November 30, 2017 at 7:15 pmHey Rachel! That is so kind of you – I haven’t tried to freeze them, but I wouldn’t see why not. I’m not sure how soon you are going to make them, but I might make a batch soon and try to freeze some and can let you know. Here are some other ideas too though:
https://eatthegains.com/pumpkin-cinnamon-raisin-balls/
https://eatthegains.com/post-workout-chocolate-protein-smoothie/ (would just need to thaw)
https://eatthegains.com/pomegranate-peppermint-coconut-bark/
https://eatthegains.com/paleo-pumpkin-protein-pancakes/ (not really a snack, but could be!)
https://eatthegains.com/peanut-butter-jelly-energy-balls/
Kelly
November 30, 2017 at 7:16 pmHope that helps!
Rachel Gilbreath
December 1, 2017 at 8:01 amThank you!
Kristin
December 25, 2017 at 10:09 amLove these! One of my favorite go to snacks post workout! I have made these lots of times. So macro friendly too!
Kelly
December 27, 2017 at 1:00 pmSo glad you like them Kristin! They are super customizable too, which I love. Thanks for trying them!
Kimmie
January 19, 2018 at 9:43 amDo you think I could use full fat greek yogurt? That’s all I have on hand
Kelly
January 21, 2018 at 11:55 amYes definitely!! I have used 4% fat yogurt as well. The nutrition/marco breakdown will probably just a little different.
Virginia Ewen
October 23, 2018 at 3:32 pmCan you omit the protein powder? Will that effect the mix of the ingredients?
Kelly
October 23, 2018 at 4:08 pmYes, I would just add a little more oats when you are making the oat flour. Maybe 1/3-1/2 cup! Hope that helps Virginia!
Audrey
November 19, 2018 at 9:16 amI 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?
Kelly
November 23, 2018 at 2:46 pmHey 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!
Renee LeBaron
January 5, 2019 at 9:27 pmHi! I’m wondering what a serving size is, is it a few of the muffins? They taste wonderful.
Kelly
January 8, 2019 at 9:27 amHey Lisa! The nutrition breakdown is per one muffin! Glad you like them!
Helen
March 18, 2019 at 2:31 pmCan 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
Kelly
March 20, 2019 at 11:58 amHi 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!
Elizabeth Simion
June 25, 2019 at 8:37 pmI 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.
Kelly
June 28, 2019 at 12:17 pmYay, I’s so happy to hear that Elizabeth!! I absolutely love those variations too! Thanks so much for trying them!
Sp
September 1, 2019 at 9:53 amThis 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.
Kelly
September 3, 2019 at 12:21 pmI’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.
Shannon
September 6, 2019 at 1:21 pmI 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.
Kelly
September 19, 2019 at 2:21 pmHi 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.
Lynn
October 6, 2019 at 7:48 pmJust 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!
Kelly
October 15, 2019 at 1:19 pmOh I love the idea of using vanilla greek yogurt! So glad everyone liked them, especially the kiddos. Thanks for trying them Lynn!
Dad
October 15, 2019 at 10:24 pmTrued then delish
Kelly
October 18, 2019 at 2:44 pmThey are so good!