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These pumpkin chocolate chip muffins taste like pumpkin pie with the addition of melty chocolate chips. The most prominent flavors are pumpkin spice and chocolate chips. The unflavored protein powder I used was not detectable.
These muffins are soft, light and fluffy.
These pumpkin chocolate chip muffins use oat flour which is packed with nutritional benefits. Oat flour is made with ground oats and most of the time only contains one ingredient—whole grain oats. You can even make your own oat flour at home with a high-speed blender or purchase store-bought varieties at some grocery stores. I am using Bob’s Red Mill Oat Flour. It is said that oat flour may sustain energy levels, have cardiovascular benefits, lower cholesterol, rich in vitamins and minerals and 1 cup has 15.3 grams of protein.
I prefer baking with Lily’s Chocolate Chips as there is no sugar added and they’re gluten free (for those who need gluten free options). They are a great chocolate taste to these pumpkin chocolate chip muffins. You can use dark or milk chocolate.
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these pumpkin chocolate chip muffins.
This recipe makes 12 large muffins. You can also make this into 24 mini muffins at under 100 calories each.
Oat Flour: you can substitute oat flour with all-purpose flour 1:1. The texture will be different and not quite as dense.
Whey Protein Concentrate: this recipe uses one serving of Bob’s Red Mill Whey Protein Concentrate. As has been noted below this recipe has only been tested with this unflavored concentrate as it has almost the identical texture to oat flour. You can substitute this with additional oat flour 1:1.
Butter: this recipes uses butter. You can substitute with melted coconut oil or a 50/50 of the two.
Eggs: eggs help these muffins rise and yield a light and fluffy texture.
Pumpkin Puree: be sure to use pumpkin puree 100% pumpkin and not pumpkin pie filling for this recipe.
Honey and Maple Syrup: I am using honey and 100% pure Maple Syrup. You can substitute with all honey, all syrup or use a lighter pancake syrup. Taste the batter if using a lite syrup and adjust as needed by adding additional syrup.
Pumpkin Pie Spice: I used pre made store bought pumpkin pie spice for these pumpkin chocolate chip muffins but you can make your own using a combination of spices.
Preheat the oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray or alternatively use muffin liners (paper or rubber oven safe).
In a mixing bowl, add melted butter, eggs, pumpkin puree, honey, syrup and vanilla. Stir to combine.
To melt the butter in the microwave, place in a microwave safe dish and melt slowly in 7 second intervals. If you do this too quick it will pop and explode in the microwave. Trust me.
Then, add in oat flour, whey protein, baking powder, salt and pumpkin pie seasoning. Stir to combine.
Fold in the chocolate chips.
Scoop batter into muffin cavities. Fill each one almost to the top.
Bake for 20 minutes or until toothpick inserted into muffins comes out clean.
Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from pan. Enjoy your pumpkin chocolate chip muffins as is or warm and add butter.
“ohsnapmacros Pumpkin Chocolate Chip Muffins”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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