Protein Pumpkin Chocolate Chip Muffins

Hello, beautiful creatures! Today, I’m delighted to unveil my protein pumpkin chocolate chip muffins recipe. As a fervent fan of both autumn and baking, I couldn’t resist the allure of pumpkin spice. This recipe not only satisfies my seasonal cravings but also aligns with my goal of incorporating high-quality protein into my diet. Plus, it’s gluten-free, low in carbs and sugar, and rich in protein.

Protein Pumpkin Chocolate Chip Muffins Ingredients

A picture of the pumpkin batter — What the combined batter looks like before the chips are folded in.

Ingredients

2 cups of Publix Greenwise almond flour
2.5 cups of Ryse Cinnamon Toast protein powder
1/3 cup of Stevia in the Raw
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 can organic pumpkin puree
3/4 cup unsweetened applesauce
12 tbsp chia seeds (18 oz water + 1 tbsp vanilla)
2 tbsp vanilla extract
3 tbsp pumpkin pie spice
2 tbsp organic cinnamon spice
1/4 tsp cloves spice
3/4 cup sugar free milk chocolate chips
1/4 cup sugar free white chocolate chips

I’ve said this many times before, not all protein powders are created equal. There’s a lot of foul tasting protein powder out there that I’ve tried and hated. Trust me when I say I’m trying to save your taste buds. The Ryse protein powder is my favorite for baking and smoothies, and they’re perfect for my protein pumpkin chocolate chip muffins. Cinnamon Toast was my protein powder flavor of choice, but Gingerbread Cookie would be another good flavor to consider.

I wanted to come up with a recipe that would use an entire can of organic pumpkin puree instead of having to use only 1/2 a can, and I wanted to make around 24 muffins.

How to Make Protein Pumpkin Chocolate Chip Muffins

23 protein pumpkin chocolate chip muffins — My muffins cooling on my purple wire rack

Preheat the oven to 350. Spray silicone muffin trays with avocado oil.
In a small bowl, place the chia seeds and 16 oz of water. Add 1 tbsp vanilla extract, mix thorougly, and set aside.
In the stand mixer, combine almond flour, sweetener, baking powder, baking soda, salt, cloves, cinnamon, and pumpkin pie spice. Mix thoroughly.
In a separate bowl, combine the applesauce, pumpkin puree, and 1 tbsp vanilla. Use a whisk to blend until well combined.
Pour the chia seed mixture into the pumpkin puree bowl and blend until well combined.
Pour the wet ingredients into the stand mixer and blend into a smooth batter.
Fold the chocolate chips into the batter.
Fill the muffin tins 3/4 of the way.
Bake 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for at least 5 minutes, then transfer to a wire rack to finish cooling.

Bake Time

Now that I’ve replaced my oven, my recipes are taking a shorter amount of time to cook, which is awesome! They’re also cooking more evenly. This recipe took me exactly 20 minutes with both of the silicone muffin trays inside at one time. It yielded 24 muffins.

Nutritional Estimate

Here’s the rough nutritional information for 24 muffins, which will vary by the ingredients you use. I used chatGPT to calculate the nutritional value.

Calories – 145-155 per muffin
Protein – 10-12 grams
Carbs – 10-12 grams
Fat – 6-8 grams
Fiber – 2-4 grams

Egg Version

Protein Pumpkin Chocolate Chip Muffins made with eggs — The muffin above is from the batch of Protein Pumpkin Chocolate Chip Muffins that I made with eggs instead of chia seeds.

I created a version of this recipe using eggs instead of chia seeds as well. It’s also less protein focused, and more of a gluten free low carb low sugar dessert style muffin.

1.5 cups of Publix Greenwise almond flour
1 cup of Ryse Cinnamon Toast protein powder
1/3 cup of Stevia in the Raw
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup pumpkin puree
1/2 cup avocado oil
3 large eggs
1 tbsp vanilla extract
1 tbsp pumpkin pie spice
3/4 sugar free milk chocolate chips

For this version, whisk the pumpkin puree, avocado oil, 3 large eggs, and vanilla extract in a bowl by itself. Then add that to the dry ingredients after the dry are thoroughly mixed. Fold in the chips at the end. And this made exactly 12 muffins for me.

Final Thoughts

I love gluten-free, low carb, low sugar, high protein baking and I’m thrilled to have come up with a mouthwatering, delicious protein pumpkin chocolate chip muffins recipe. If you love pumpkin spice, you’ll love these muffins!