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.

Pumpkin Chocolate Chip Protein Muffins

Name: Pumpkin Chocolate Chip Protein Muffins – Easy & Delicious
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
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

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

Scale

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

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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