White Chocolate Chip Pumpkin Protein Muffins
If there’s one thing that makes fall feel official, it’s the flood of pumpkin everything. But while most seasonal treats are more sugar than substance, these White Chocolate Chip Pumpkin Protein Muffins bring the best of both worlds: flavor and nutrition. Made with oat flour, packed with protein and dotted with white chocolate chips, these muffins satisfy that cozy pumpkin craving without the sugar-crash. Perfect for a quick breakfast, a mid-day treat, or something warm to go with your coffee, they’re a simple, feel-good recipe you’ll want to keep in rotation all season.
Why You’ll Love This Recipe
- High in Protein: Thanks to the addition of protein powder, Greek yogurt, and egg whites, each muffin is a filling, nutrient-packed snack that helps fuel your day.
- Seasonal Flavors: With pumpkin puree and pumpkin pie spice, these muffins embody the flavors of fall in every bite.
- Gluten-Free Option: Made with oat flour, they’re naturally gluten-free (just ensure your oats are certified gluten-free if needed).
- Healthier Choice: Sweetened with stevia and featuring wholesome ingredients, these muffins are a lighter alternative to traditional bakery treats.
- Small Batch: This recipe makes three muffins—perfect for enjoying fresh without leftovers going stale.
Ingredients Breakdown
Let’s dive into the key ingredients that make these muffins both delicious and nutritious:
1. Oat Flour
A gluten-free powerhouse, oat flour adds a mild, nutty flavor while keeping the texture moist and tender.
Vanilla protein powder not only boosts the nutritional profile but also complements the sweetness of the white chocolate chips.
3. Pumpkin Puree
This fall staple provides natural moisture and a rich flavor without the need for excess oil or butter.
4. Greek Yogurt
Greek yogurt adds creaminess, tang, and extra protein while contributing to the fluffy texture.
5. White Chocolate Chips
A hint of indulgence, these add sweetness and a touch of decadence to every bite.
Tips for Baking Success
To help you nail this recipe on the first try, here are some pro tips:
- Don’t Overmix: Once you combine the wet and dry ingredients, stir gently until just incorporated. Overmixing can lead to dense muffins.
- Weigh Your Ingredients: Baking is a science! Using a food scale ensures precise measurements and consistent results.
- Customize Your Sweetness: Depending on your taste and the sweetness of your protein powder, adjust the stevia or sweetener accordingly.
Step-by-Step Instructions
Here’s how to make these muffins with ease:
1. Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C) and line or grease three cups in your muffin tin.
2. Chop the White Chocolate Chips
Roughly chop half of the white chocolate chips and set them aside for folding into the batter.
3. Combine Dry Ingredients
In a medium bowl, whisk together the oat flour, protein powder, pudding mix, pumpkin pie spice, baking powder, and a pinch of salt.
4. Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, Greek yogurt, egg whites, vanilla extract, and your preferred sweetener.
5. Bring It All Together
Create a well in the center of your dry ingredients. Pour the wet mixture into the well and gently stir until combined. Fold in the chopped white chocolate chips.
6. Divide and Top
Spoon the batter evenly into the prepared muffin cups. Top each muffin with the remaining whole white chocolate chips for a pretty finish.
7. Bake
Bake the muffins for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes before transferring to a wire rack.
8. Enjoy!
Savor warm or let them cool completely before storing.
White Chocolate Chip Pumpkin Protein Muffins
Ingredients
Dry Ingredients
- 15 g oat flour
- 1 scoop vanilla protein powder ( should be equivalent to a half serving of your protein powder )
- 3 g sugar free vanilla pudding mix
- 14 g white chocolate chips
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/16 tsp salt ( just a pinch )
- sweetener of choice ( I use 2 stevia packets )
Wet Ingredients
- 61 g pumpkin puree
- 42 g nonfat plain greek yogurt
- 30 g egg whites
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350℉ and line or grease 3 cups in your muffin tin.
- Roughly chop half of your white chocolate chips and set to the side.
- In a bowl, combine all dry ingredients except for the white chocolate chips.
- In a separate bowl, combine all wet ingredients.
- Create a well in your dry ingredients. Now pour the wet mixture into the well and stir until combined. Be careful not to over mix!
- Fold your chopped white chocolate into the muffin batter.
- Divide the batter between the 3 liners in your muffin tin and then top with the remaining white chocolate chips.
- Bake for 18-20 minutes.
- Let the muffins rest for 5 minutes before removing them from the pan to cool.
- Enjoy!
Single-Serving, High-Protein Snack
One of the best things about this recipe is that it’s designed as a single-serving–no need to worry about leftovers or food waste. Each batch makes three muffins, which is one serving, and all three come in at just 276 calories and 25 grams of protein! So you’re getting a satisfying, protein-packed snack that won’t break your calorie budget.
For easy tracking, that’s around 92 calories and 8 grams of protein per muffin if you prefer to save one for later (but honestly, they’re so good you probably won’t!).
Storage Tips
- Room Temperature: These muffins will stay fresh in an airtight container for up to 2 days.
- Refrigeration: Store in the fridge for up to 5 days. Warm them slightly before eating for that fresh-baked feel.
- Freezing: Freeze individually wrapped muffins for up to 3 months. Thaw overnight in the fridge or warm in the microwave.
More Cozy Recipes to Try:
- Vanilla Chai Overnight Oats
- Pumpkin “Upside-Down” Overnight Oats
- London Fog Overnight Oats
- Pumpkin Cookie Butter Cold Brew
- Candied Sweet Potato Overnight Oats
FAQs
Can I use a different type of flour?
Yes! While oat flour is recommended for its gluten-free properties and texture, you can substitute it with whole wheat flour or almond flour. Just keep in mind that the consistency may vary slightly.
What if I don’t have white chocolate chips?
No problem! Dark chocolate chips, chopped nuts, or even dried cranberries make great alternatives.
Can I double the recipe?
Absolutely! Simply multiply the ingredients by two (or more) to make a larger batch. Adjust the baking time slightly if needed.
Do these muffins work as meal prep?
Yes! These are perfect for meal prepping a week’s worth of snacks. Pair them with a latte or your favorite tea for a cozy treat anytime.
Can I make them dairy-free?
To make this recipe dairy-free, use a plant-based protein powder, dairy-free yogurt, and dairy-free white chocolate chips.
Why These Muffins Are a Fall Favorite
There’s something inherently comforting about baking in the fall. The process of whisking together warm spices and watching muffins rise in the oven feels like a hug for your soul. These White Chocolate Chip Pumpkin Protein Muffins not only capture that feeling but also offer a healthier twist.
Whether you’re enjoying them with a pumpkin spice latte or packing them as a snack for work, they’re sure to brighten your day. And with their small-batch format, you can bake them fresh whenever the craving strikes.
