Pumpkin Chocolate Chip Protein Muffins

Happy Thanksgiving week! From our family to yours, we wish you health, happiness and lots of delicious food this holiday week.

If you’ve signed up to bring a baked good to an upcoming holiday party, consider bringing these pumpkin muffins along. You don’t even have to tell anyone that they’re healthy.

Gianna and I have been working on this recipe for a while now. We hope you enjoy them as much as we do.

Pumpkin Chocolate Chip Protein Muffins

Makes 12, macros for 1: 92 calories, 8P/10C/3F


  • 1 cup oat flour (quick oats ground in food processor)
  • ¼ cup almond flour
  • 2 scoops (55g) Slap Cinnamon Streusel Donut Protein Powder (or similar)
  • 3 egg whites (136g), use Muscle Egg Pumpkin Spice for added flavor
  • ½ cup Greek Yogurt
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon liquid stevia (optional, used vanilla creme) OR 2T. honey
  • 1/2 (90g) cup extra dark chocolate chips, Guittard
  • 1 1/2 tablespoon pumpkin spice
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350°.
  2. Place liners in one muffin pan and lightly spray with organic baking spray.
  3. In a large bowl combine egg whites, yogurt, pumpkin puree, vanilla extract and stevia.
  4. In a second bowl combine oatmeal flour, almond meal, protein powder, pumpkin spice, baking powder, baking soda, and salt.
  5. Combine flour mix and egg mix together until smooth.
  6. Fill each tin ¾ of the way full, spreading evenly.
  7. Bake for 20 minutes.
  8. Store in the refrigerator.

If you do not like cooking with Stevia (I usually don’t) try a few of the liquid drops. I like the liquid version much better than the powdered. You can also omit it all together and add in honey and/or a mashed banana. Enjoy!