Hello beautiful creatures! Today I’m excited to share my recipe for Protein Pumpkin Chocolate Chip Muffins. As a big fan of fall and baking, I couldn’t resist the appeal of pumpkin spice. This recipe not only satisfies my seasonal cravings, but also aligns with my goal of incorporating quality protein into my diet. Plus, it’s gluten-free, low in carbohydrates and sugar, and high in protein.
Protein Pumpkin Chocolate Chip Muffin Ingredients
material
- Publix Greenwise Almond Flour 2 cups
- Ryse Cinnamon Toast 2 cups protein powder
- 1/3 cup raw stevia
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can organic pumpkin puree
- 1/2 cup unsweetened applesauce
- 3 tablespoons chia seeds
- 2 tablespoons vanilla essence
- 2 tablespoons pumpkin pie spice
- 1 cup without sugar milk chocolate chips
- 1/4 cup unsweetened white chocolate chips
As we’ve said many times before, not all protein powders are created equal. There are a lot of protein powders out there that have bad smells and I tried them and hated them. Trust me when I say I’m about to save your taste buds.of rise protein powder is great for baking and smoothies, and perfect for protein pumpkin chocolate chip muffins. The protein powder flavor I chose was cinnamon toast, but gingerbread cookie is also a good flavor to consider.
I wanted to come up with a recipe that would use a whole can of organic pumpkin puree instead of just 1/2 can, and I wanted to make about 24 muffins. I might try adding more chia seeds, 1/4 cup more flour, 1/4 cup more protein powder, and see if I can make exactly 24 muffins.
How to make protein pumpkin chocolate chip muffins
- Preheat oven to 350 degrees. Spray. silicone muffin tray and avocado oil.
- Place chia seeds in a small bowl. Add 3 tablespoons of water to 1 tablespoon of chia seeds. Add 1 tablespoon vanilla extract, mix well and set aside.
- inside stand mixer, almond flour, sweetener, baking powder, baking soda, salt, and pumpkin pie spice. Mix thoroughly.
- In a separate bowl, combine applesauce, pumpkin puree, and 1 tablespoon vanilla. Using a whisk, mix until well combined.
- Pour the chia seed mixture into the pumpkin puree bowl and mix until well combined.
- pour wet ingredients stand mixer Mix into a smooth batter.
- Mix the chocolate chips into the batter.
- Fill muffin tins 3/4 full.
- Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool for at least 5 minutes before transferring to a plate. wire rack Finish cooling.
Baking time
Since I replaced my oven, the cooking time for my recipes has been reduced which is great. It also cooks more evenly. This recipe took exactly 18 minutes with both silicone muffin trays at once. I made 23 muffins.
nutritional estimates
Approximate nutritional information for 23 muffins: It depends on the material used. We used chatGPT to calculate nutritional values.
- Calories – 145-155 per muffin
- Protein – 10-12 grams
- Carbohydrates – 10-12 grams
- Fat – 6-8 grams
- Dietary fiber – 2-4 grams
egg version
I also created a version of this recipe using eggs instead of chia seeds. They are also gluten-free, low-carbohydrate, and low-sugar dessert-style muffins rather than protein-based.
- Publix Greenwise Almond Flour 1.5 cups
- Ryse Cinnamon Toast 1 cup protein powder
- 1/3 cup raw stevia
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup avocado oil
- 3 large eggs
- 1 tablespoon vanilla essence
- 1 tablespoon pumpkin pie spice
- 3/4 Sugar free milk chocolate chips
For this version, whisk pumpkin puree, avocado oil, 3 large eggs, and vanilla extract in a bowl alone. Then add it to the dry ingredients after they are thoroughly mixed. Finally, fold in the chips. This made exactly 12 muffins.
final thoughts
I love gluten-free, low-carb, low-sugar, and high-protein baking, so I’m thrilled to have come up with a delicious, drool-worthy, protein-packed pumpkin chocolate chip muffin recipe. If you love pumpkin spice, you’ll love these muffins.
