Ingredients
Scale
- 1 ¼ cups whole wheat pastry flour
- ½ cup protein powder (plain, vanilla, or chocolate)
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 15 oz canned pumpkin puree (not pumpkin pie filling)
- ¾ cup coconut sugar (or brown sugar)
- 2 large eggs
- ¼ cup avocado oil
- ¼ cup plain Greek yogurt
- 2 tsp vanilla extract
- ½ cup mini chocolate chips (optional, plus more for topping)
Instructions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, mix together the flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking soda. Set aside.
- In a separate bowl, whisk together the pumpkin, coconut sugar, eggs, oil, Greek yogurt, and vanilla until no clumps of yogurt remain.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the mini chocolate chips if using.
- Divide the batter evenly between the 12 muffin cups and sprinkle a few mini chocolate chips on top of each muffin.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool, then serve!
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg