Pumpkin Chocolate Chip Protein Muffins

Written by Published on in Breakfast, Dessert, Recipes

I used to make pumpkin chocolate chip muffins all the time in the fall when I was a kid! They’re so moist and flavorful–and anything with chocolate chips 😋

I’ve also been wanting to experiment with vegan protein powder!

I’m not vegan, but I am a baking nerd & vegan protein powder acts completely differently from they whey/casein blends I normally use.

*Supposedly* you can substitute it for flour with a 1:1 ratio.

That’s not what I ended up doing for this recipe, but they did come out super moist and flavorful!

I used PE Science’s Vegan Cinnamon Delight. You can try using another vegan protein, but I would NOT recommend subbing out a non-vegan protein powder because they really do react completely differently in baking.

You’ll also note that these muffins, despite having vegan protein, are not fully vegan 😂

This was an experiment for me! And since I’m not vegan, in the egg whites went for extra protein!

I would also not recommend subbing out the vegetable oil. Guys… its ONE tablespoon. I already reduced the amount in the recipe by like 90%. Oil in particular helps add so much delicious moisture & each muffin is already under 100 calories with only 3g of fat. Just trust me ❤️

Pumpkin Chocolate Chip Protein Muffins
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Pumpkin Chocolate Chip Protein Muffins

Recipe by EmyogifitCourse: Breakfast, Dessert, Recipes
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

97

kcal

Ingredients

  • 180g canned pumpkin

  • 60ml @skinnymixes liquid sweetener

  • 100ml egg whites

  • 1/4-1/3 cup water

  • 15ml vegetable/coconut oil

  • 40g unsweetened applesauce

  • 1/2 tsp vanilla extract

  • 60g @pescience vegan cinnamon delight protein powder

  • 40g all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 28g nestle mini chocolate chips

Directions

  • Preheat oven to 400*
  • Mix wet ingredients together, then the dry, and then add chocolate chips
  • Divide batter into 8 liners in a muffin tin, back for 20-25 minutes
  • Insert a tooth pick, when it comes out clean they are done

Notes

  • NUTRITION per 1 muffin- 97 cal 7P/3F/9C

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