Pumpkin Protein Muffins with Chocolate Chips

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These delicious pumpkin muffins are the perfect go-to snack! Made with almond flour, whole-fat greek yogurt and eggs they’re packed with protein and low in sugar.

If you’ve been around here for a while, you’ll know I love having a kitchen stocked with snacks. Perfectly suited for fall but delicious anytime of the year, these muffins are one of our go-tos and I know you’re gonna love them too!

Why we love these muffins

Packed with protein: With almond flour, 3 eggs, and whole fat greek yogurt, these muffins are loaded with protein! Each individual muffin includes 6 grams of protein. If you’re looking to add even more protein, try replacing 1/4 cup of all-purpose flour with 1/4 cup collagen. We occasionally add collagen to our baked goods for a little more protein boost.

Satisfying and delicious: These are cozy and delicious for any time of year and make for a great addition to breakfast or an afternoon snack. Because it’s made from scratch at home we feel good about snacking on these anytime.

Great for snacks throughout the week: We often make these for weekly snack prep (We like to make muffins, hard boiled eggs, and stovetop popcorn to have on hand for snack time). They will also freeze really well if you want to make a large batch at once.

Key Ingredient Notes

All-Purpose Flour: The base for the muffins. We like to use King Arthur flour as it has a little higher protein percentage. If you would like to make these muffins gluten-free, oat flour works great as well.

Almond Flour: I love the added protein that I get when adding almond flour. It also adds a nice texture to baked goods, giving them a bit more heartiness.

Pumpkin Puree: Adds flavor and moisture.

Spices: Adds wonderful flavor!

Salt: We like to use pink Himalayan salt, however regular table salt works well too,

Baking Soda: Helps the muffins to rise during baking.

Yogurt: We like to use whole-fat greek yogurt for the high protein and fat content. This recipe will work with lower fat yogurt as well if that’s what you have on hand or prefer.

Date Sugar: Date sugar is made from grinding up whole dried dates making them higher in fiber and lower on the glycemic index than traditional cane sugar. While I love this option for sweetening these muffins, I know it can be expensive. Coconut sugar or brown sugar can be used as well.

Eggs: Eggs are such a wonderful and nutrient-dense food! One large egg is roughly 6 grams of protein. Not only are they an excellent source for protein, eggs contain many vitamins and nutrients including Vitamins B12, A, D, choline, and more!

Coconut Oil: An excellent and healthy fat. Added to help moisten the muffins and adds a hint of flavor as well.

Mini Chocolate Chips: These add a little boost of sweetness to each bite. I definitely recommend the mini chocolate chips as they distribute nicely through the muffins. The larger chocolate chips add a bit too much sweetness and are not as evenly distributed.

Recipe Tips

Want even more protein? Replace 1/4 cup of the flour for 1/4 cup collagen. Collagen is a great way to increase daily protein intake. I add a scoop of this collagen to my coffee each morning for an extra 9 grams of protein.

Don’t have date sugar? Use brown sugar or coconut sugar instead!

These are great for weekly snack prep and freeze very well.

How to make Protein Muffins

You will need:

Large bowl

Measuring cups and spoons

Whisk

Wooden spoon

Muffin pan

Muffin liners (optional)

Ingredients:

1 1/4 cups all purpose flour

1 cup almond flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/3 cup date sugar

2/3 cup pumpkin puree

1/3 cup whole fat greek yogurt

3 eggs

1/4 cup coconut oil, melted

1/4 cup butter, melted

1/3 cup mini chocolate chips

Instructions:

Preheat oven to 350 degrees Fahrenheit. Grease a 12 count muffin tin with your choice of oil or line with cupcake liners.

Place all-purpose and almond flour in a medium bowl. Add baking soda, salt, cinnamon, ginger, cloves and nutmeg and combine with whisk.

Add date sugar, pumpkin, yogurt, eggs, melted butter and melted coconut oil to flour mixture. Stir to combine.

Add mini chocolate chips. Stir to combine.

Spoon the batter evenly into muffin tin. Place on center oven rack and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 5 minutes before enjoying.

Looking for more great snack recipes?

Gluten-free Protein Muffins with Lemon Zest

Simply Perfect Stovetop Popcorn