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 MuffinsCourse: Breakfast, Dessert, Recipes
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
- 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
- NUTRITION per 1 muffin- 97 cal 7P/3F/9C