Saturday mornings in October just feel different, don’t they? The crisp air, warm socks, and a quiet kitchen ready for baking. These Pumpkin Chocolate Chip Protein Muffins were my answer to one of those cozy mornings—when you want Pumpkin Chocolate Chip Protein Muffins that are sweet, filling, and don’t take forever to make.
In just 30 minutes, you’ll have 12 soft, golden muffins packed with fall flavor, dark chocolate, and 7 grams of protein each. At only 122 calories per muffin, they’re light enough for breakfast and comforting enough for dessert. And the best part? You make the whole thing in a blender. Minimal mess, major payoff.
Table of Contents
Why You’ll Love These Muffins
These muffins check all the right boxes: quick, nutritious, and so satisfying.
You only need 10 everyday ingredients—nothing fancy, nothing hard to find. The base is made with old-fashioned oats, Greek yogurt, and pumpkin puree, which gives them a naturally soft, moist texture without any oil.
Also, they’re sweetened by your protein powder, so they’re low in added sugar but still feel like a treat.
The blend of pumpkin spice, cinnamon, and melty chocolate chips makes them kid-approved, partner-approved, and freezer-friendly too. I like keeping a batch on hand for a grab-and-go snack or post-workout nibble.
If you love fall baking, these muffins fall right in line with soft pumpkin oatmeal cookies for fall snacking or this classic pumpkin chocolate chip cookies recipe.
Ingredients You’ll Need
Let’s keep it simple. These muffins use just:
- Pumpkin puree – the star ingredient; not pumpkin pie mix
- Old fashioned oats – blended into flour for structure
- Greek yogurt – adds protein and moisture
- Vanilla protein powder – plant-based or whey both work
- Eggs – to bind everything together
- Pumpkin pie spice & cinnamon – warm, familiar fall flavors
- Dark chocolate chips – for those gooey bites
- Baking powder & soda – gives rise
- Pinch of salt – always balances sweetness
If you’re after a richer fall flavor experience, pair these with cozy fall flavors in creamy baked pumpkin risotto.
Step-by-Step Instructions
- Preheat your oven to 350°F. Line a muffin tin with silicone liners or grease it lightly.
- Blend the oats into a fine flour. I use a blender for this—it takes seconds.
- Add all other ingredients (except chocolate chips) into the blender: pumpkin, Greek yogurt, eggs, protein powder, spices, baking powder, baking soda, and salt. Blend until smooth.
- Stir in chocolate chips. I like to stir in 1/3 cup and save a handful to sprinkle on top for that bakery-style look.
- Spoon the batter into muffin liners. The batter will be thick—that’s totally normal.
- Bake for 25–30 minutes. A toothpick should come out mostly clean, with a few moist crumbs.
- Cool completely before storing or freezing (this keeps them from getting soggy).
That’s it. No bowls, no mixer, no stress—just warm, fluffy Pumpkin Chocolate Chip Protein Muffins in under 30 minutes.
Recipe Tips & Substitutions
This is a flexible, forgiving recipe. Here are some swaps and helpful notes:
- No protein powder? Add 1/3 to 1/2 cup more oats. The muffins will still bake well but macros will change.
- Dairy-free? Use non-dairy yogurt like almond or coconut, or even cottage cheese if tolerated.
- Egg-free? Two flax eggs (2 tbsp flaxseed meal + 5 tbsp water) work well.
- Gluten-free? Use certified gluten-free oats.
- Sweetness varies depending on the protein powder you use. Taste the batter if you want and adjust with a little honey or maple syrup.
Pro tip: These muffins are part of my easy, high-protein breakfast routine along with baked protein pancake bowls.
Storage & Meal Prep
These muffins are perfect for meal prep. Here’s how I keep them fresh:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a zip-top bag or container for up to 3 months.
- Reheat: Warm in the microwave for 15–20 seconds for that just-baked feel.
They’re great cold too—especially with coffee.
Pumpkin Chocolate Chip Protein Muffins Recipe Card
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Pumpkin Chocolate Chip Protein Muffins – Easy & Delicious
- Total Time: 30 minutes
- Yield: 12 muffins
Description
These Pumpkin Chocolate Chip Protein Muffins are soft, high-protein, and made in just 30 minutes. Perfect for fall breakfasts, snacks, or meal prep.
Ingredients
1 cup old fashioned rolled oats (100g)
1 cup pumpkin puree (244g)
1 cup Greek yogurt (227g, used Siggis 0%)
2 large eggs
1/2 packed cup vanilla flavored protein powder (~50–60g)
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
Pinch of sea salt
1/2 cup dark chocolate chips
Instructions
1. Preheat oven to 350°F.
2. Blend oats into a flour in a blender or food processor.
3. Add pumpkin, yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt; blend until combined.
4. Stir in chocolate chips (recommend stirring in 1/3 cup and sprinkling the rest on top of the batter in muffin tins).
5. Distribute into 12 silicone or greased muffin liners.
6. Bake for 25–30 minutes, until a toothpick comes out clean.
7. Let cool and enjoy!
Notes
The batter will be thick—this is normal.
Both whey and plant-based protein powders work well.
Sweetness level will vary depending on your protein powder.
Optional substitutions:
– No protein powder: Add 1/3–1/2 cup more oats (affects macros).
– Use non-dairy yogurt or cottage cheese instead of Greek yogurt.
– Use 2 flax eggs to make egg-free.
Use certified gluten-free oats if needed.
Great for breakfast, snack, or dessert. Store in fridge or freezer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 122
- Sugar: 5g
- Sodium: 87mg
- Fat: 6g
- Saturated Fat: 2.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 32mg
More Such Recipes
If you’re into fall flavors and fuss-free baking, you’ll love these too:
- Soft pumpkin oatmeal cookies for fall snacking
- Classic pumpkin chocolate chip cookies recipe
- High-protein breakfast with baked protein pancake bowls
- Cozy fall flavors in creamy baked pumpkin risotto
FAQ
Can I make these muffins without protein powder?
Yes. You can substitute 1/3 to 1/2 cup extra oats. Just know that this changes the nutrition—mainly less protein and a bit more carbs. You may also want to sweeten the batter slightly if your protein powder was flavored.
How do I keep the muffins moist?
The pumpkin and yogurt do most of the work. Just be sure not to overbake them. Let them cool fully before storing, and keep them in an airtight container. A quick microwave reheat can bring them right back to soft and steamy.
Can I double the recipe for meal prep?
Absolutely. You can blend a double batch in most high-speed blenders. Just be sure your muffin tin is large enough—or bake in two rounds. They freeze beautifully.
Final Thoughts
These Pumpkin Chocolate Chip Protein Muffins are the kind of recipe that fits into real life. If you’ve been searching for healthy, high-protein muffins for fall, these Pumpkin Chocolate Chip Protein Muffins are a great place to start. They’re quick, wholesome, and full of feel-good flavor. Whether you need something sweet for breakfast or a healthy snack between Zoom calls, these muffins deliver every time.
If you give them a try, let me know how they turn out. Tag me over on Pinterest or Facebook. I love seeing these in your kitchen too.