These pumpkin protein muffins are soft, fluffy, and perfectly spiced with chocolate chips in every bite. They’re made entirely with oats and pack 8 grams of protein each, but you’d never guess from the taste or texture.
Made right in your blender, they’re easy to prep and perfect for busy mornings or quick afternoon snacks. They’re sweet enough to feel like a treat, but balanced enough to enjoy any day of the week.
Love pumpkin? Try my pumpkin protein pancakes or cream cheese pumpkin muffins.
Why You’ll Love This Recipe
- They actually taste good: These muffins are soft, moist, and perfectly sweet with cozy pumpkin spice and plenty of chocolate chips. They’ve got protein, but you wouldn’t know from the taste.
- Balanced and satisfying: Each muffin has 8 grams of protein, plus fiber from the oats. They’re an easy option for breakfast, snacks, or even a healthier dessert.
- Easy blender prep: The batter comes together right in your blender for minimal prep and clean-up. Just blend, stir in your chocolate chips, and bake.
Explore my library of high-protein recipes and healthier desserts.
Key Ingredients And Swaps
- Rolled oats: Oats replace traditional all-purpose flour, adding whole grains and fiber. Measure your oats before blending for the most accurate results.
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Vanilla whey protein powder: Adds extra protein without making these muffins dry or chalky. I recommend vanilla because it adds sweetness and flavor with minimal added sugar. If you have extra protein powder, you’ll also love my chocolate peanut butter smoothie, protein dunkaroo dip, and cookie dough protein balls.
- Greek yogurt: Adds protein and helps keep the muffins soft and moist. Any fat percentage works, but higher-fat makes them a little richer and more satisfying.
- Maple syrup: You can swap this with honey or any other liquid sweetener, but I prefer the maple flavor.
- Pumpkin pie spice and cinnamon: The pair gives these muffins that warm, cozy, pumpkin spice flavor.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make Pumpkin Protein Muffins
Step 1: Blend batter until smooth.
Step 2: Stir in chocolate chips.
Step 3: Add batter to lined muffin pan.
Step 4: Bake, cool, and enjoy!
Miranda’s Tips
Tips From My Test Kitchen
Don’t use too many oats. If you use too many oats, your muffins will be dry and tough. Level off your measuring cups before adding oats to the blender.
Don’t over-bake. Take your muffins out when the tops look set, and a toothpick inserted into the center comes out clean with a few moist crumbs.
Only have a blender cup? Blend the oats into a fine flour first (measure before blending). Transfer to a mixing bowl with remaining ingredients, and mix your batter by hand.
Storage And Freezing
Store your muffins in a covered container at room temperature for up to two days. For longer storage, I recommend freezing to preserve their soft texture.
Defrost your frozen muffins overnight on the counter or right in your lunch box. You can also refrigerate, but it will make the texture a bit more dense. Microwave refrigerated muffins for 10-15 seconds before eating for the best texture.
Common Questions
I recommend vanilla whey protein powder for this recipe. Vanilla adds sweetness and flavor, so I don’t recommend an unflavored variety. Protein powders can behave differently when baked, so the exact taste and texture may vary depending on the brand you use. I typically bake with the vanilla whey protein from Leanfit.
Nope! These were thoroughly tested to find the perfect amount of protein powder to add nutrition without compromising flavor.
Yes, but be careful not to use too many.
More Protein-Packed Muffins
Chocolate Chip Protein Muffins Recipe
Protein Pancake Muffins From A Mix
High Protein Blueberry Muffins
Protein McGriddle Muffins
Pumpkin Protein Muffins
Equipment
- 12 Muffin liners I prefer silicone
- large blender see notes
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree
- ½ cup vanilla protein powder
- ½ cup plain greek yogurt
- ½ cup maple syrup, (honey or other liquid sweetener also works)
- ¼ cup olive oil or avocado oil
- 2 large eggs
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 tsp vanilla extract
- ½ cup chocolate chips, I use semi-sweet
Instructions
- Prep: Position your oven rack to the middle and pre-heat to 350 F. Line a 12-cup muffin pan with liners.
- Blend: Add all ingredients to a blender except chocolate chips. Blend until smooth, scraping down the sides as needed.
- Add chocolate chips: Stir in chocolate chips.
- Fill pan: Pour batter into the lined muffin pan. I like to use a 3-Tbsp cookie scoop for this step to minimize mess. Top with extra chocolate chips, if desired.
- Bake: Bake for 20-25 minutes or until the tops look set and a toothpick inserted in the centre comes out mostly clean, with a few moist crumbs.
- Cool: Let your muffins cool in the pan for 5-minutes. Transfer to a cooling rack and let them cool fully to room temperature before eating. Enjoy!
Notes
- Only have a blender cup? Blend the oats first, and add them to a bowl with the remaining ingredients!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
