Hello, lovely baking enthusiasts! Today, I am thrilled to share my delightful recipe for Protein Pumpkin Chocolate Chip Muffins. As someone who cherishes both the cozy essence of autumn and the art of baking, I simply couldn’t resist the enchanting flavor of pumpkin spice. This recipe not only fulfills my seasonal cravings but also helps me achieve my goal of adding high-quality protein to my meals. Moreover, it’s designed to be gluten-free, low in carbs and sugar, all while being loaded with protein goodness.

Essential Ingredients for Protein-Packed Pumpkin Chocolate Chip Muffins

Gather Your Ingredients for Delicious Muffins

• 2 cups of Publix Greenwise almond flour
• 2 cups of Ryse Cinnamon Toast protein powder
• 1/3 cup of Stevia in the Raw
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 can organic pumpkin puree
• 1/2 cup unsweetened applesauce
• 3 tbsp chia seeds
• 2 tbsp vanilla extract
• 2 tbsp pumpkin pie spice
• 1 cup sugar-free milk chocolate chips
• 1/4 cup sugar-free white chocolate chips

I’ve emphasized this before: not all protein powders are created equal. I’ve encountered many unpleasant tasting powders that I wouldn’t wish upon anyone. Trust me when I say I’m on a mission to protect your taste buds! My top pick for baking and smoothies is Ryse protein powder, which works wonderfully in my protein pumpkin chocolate chip muffins. I chose the Cinnamon Toast flavor, but I recommend the Gingerbread Cookie flavor as another delightful option that could add a unique twist to your muffins.

My goal was to create a recipe that fully utilizes an entire can of organic pumpkin puree instead of just half, while also yielding around 24 muffins. I’m considering experimenting with this recipe by increasing the chia seeds, as well as adding an extra 1/4 cup of both almond flour and protein powder to see if I can achieve exactly 24 muffins. Stay tuned for updates on my baking adventures!

Step-by-Step Guide to Baking Protein Pumpkin Chocolate Chip Muffins

1. Preheat your oven to 350°F and spray your silicone muffin trays with avocado oil to ensure easy removal later.
2. In a small bowl, combine the chia seeds with water, using a ratio of 3 tbsp of water for every 1 tbsp of chia seeds. Add 1 tbsp of vanilla extract, mix thoroughly, and set the mixture aside to thicken.
3. In your stand mixer, blend the almond flour, sweetener, baking powder, baking soda, salt, and pumpkin pie spice thoroughly until well combined.
4. In a separate bowl, whisk together the applesauce, pumpkin puree, and 1 tbsp of vanilla extract until smooth and fully incorporated.
5. Introduce the chia seed mixture into the bowl with the pumpkin puree and blend until the two mixtures are well combined.
6. Transfer the wet ingredients into the stand mixer and mix until you achieve a smooth batter consistency.
7. Gently fold the chocolate chips into the batter, ensuring they’re evenly distributed throughout.
8. Fill the muffin tins about 3/4 full with the batter to allow for rising.
9. Bake your muffins for 18 to 22 minutes, checking with a toothpick in the center to ensure it comes out clean.
10. Once baked, let the muffins cool for at least 5 minutes before transferring them to a wire rack to cool completely.

Optimizing Bake Time for Perfect Muffins

With my new oven, I’ve noticed a significant decrease in cooking times, which is fantastic! The results are also more consistent across batches. For this particular recipe, it took exactly 18 minutes to bake both silicone muffin trays at once, yielding a total of 23 delicious muffins.

Nutritional Information for Health-Conscious Bakers

Here’s a rough estimate of the nutritional values per muffin for the batch of 23 muffins, although values may vary based on the ingredients you choose. I utilized ChatGPT to calculate these nutritional metrics.

• Calories – 145-155 per muffin
• Protein – 10-12 grams
• Carbs – 10-12 grams
• Fat – 6-8 grams
• Fiber – 2-4 grams

Alternative Egg-Based Version of Protein Pumpkin Muffins

I’ve also developed a version of this recipe that incorporates eggs instead of chia seeds. This alternative is less focused on protein content and leans more towards being a gluten-free, low-carb, low-sugar dessert muffin option.

• 1.5 cups of Publix Greenwise almond flour
• 1 cup of Ryse Cinnamon Toast protein powder
• 1/3 cup of Stevia in the Raw
• 1 1/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup avocado oil
• 3 large eggs
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice
• 3/4 cup sugar-free milk chocolate chips

For this egg-based version, start by whisking together the pumpkin puree, avocado oil, 3 large eggs, and vanilla extract in a separate bowl. Next, once your dry ingredients are thoroughly combined, incorporate the wet mixture. Finally, gently fold in the chocolate chips at the end. This adaptation produced exactly 12 muffins for me, perfect for sharing or enjoying throughout the week!

Enjoy Your Delicious Protein-Packed Treats!

I have a passion for gluten-free, low-carb, low-sugar, and high-protein baking, and I’m absolutely thrilled to present a scrumptious recipe for Protein Pumpkin Chocolate Chip Muffins. If you share my love for pumpkin spice, I guarantee you will adore these muffins!

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