Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Soft, flavourful, and packed with nourishing ingredients, these Pumpkin Chocolate Chip Muffins offer a delicious balance of fibre, protein, and healthy fats to help keep you feeling satisfied throughout the day.

Made with pumpkin puree, protein powder, eggs, and heart-healthy olive oil, they provide a balance of carbohydrates, protein, and fat that can help support more stable blood sugar levels.

Pumpkin is naturally rich in fibre and vitamin A, while the added protein helps slow digestion and promote fullness. Warm spices like cinnamon, ginger, and nutmeg add plenty of flavour without extra sugar, making these muffins a satisfying breakfast, snack, or lunchbox addition. Enjoy them fresh from the oven or keep a batch in the freezer for a convenient grab-and-go option.

Ingredients

Dry Ingredients

• 1¼ cup All purpose flour
• ½ cup Protein powder (I use vanilla flavour)
• 1 tsp Baking soda
• ½ tsp salt

Spices

• 1 tsp Cinnamon (can never have too much though)
• ½ tsp Ginger
• ¼ tsp Nutmeg
• ¼ tsp Allspice
• Pinch of ground cloves

Wet Ingredients

• 15oz can Pumpkin puree (unsweetened)
• ¼ cup Olive oil
• ¼ cup Sugar free maple syrup (I use sugar free but regular would also be great!)
• ½ cup Brown sugar
• 1 tsp Pure vanilla extract
• 2 eggs

Add-ins:
1/3 cup Semi-sweet chocolate chips – I usually do more
(Feel free to customize or swap for something else.)

Instructions:

1. Preheat oven to 375°F
2. In a large bowl, wisk all dry ingredients.
3. In a separate bowl, combine wet ingredients, then fold wet ingredients into dry and mix to encorporate add-ins.
4. Line muffin tin with liners and divide batter into cups, filling about ⅔ full.
5. Pop in the oven for 17-20 minutes, pull them out just before turning golden brown