As much as I’d like to deny it, I can no longer pretend that fall isn’t officially here (although fall where I live feels more like summer than actual summer does).
But as with all change, there’s usually an upside—and in this case, it’s the start of pumpkin season!
If you hadn’t already guessed, I love all things pumpkin. Not only is pumpkin a great source of antioxidants, vitamin A, E and C, it also adds a fantastic source of moisture and creaminess to recipes. So to start off pumpkin season, I thought it’d be fun to make some chocolate chip pumpkin protein muffins. They’re easy to make, great for when you’re in a hurry and really tasty!
Here’s the recipe:
1 cup oats
3/4 cup pumpkin puree
1/2 cup vanilla whey protein powder
1/3 cup honey (or other sweetener of your choice)
1/4 cup almond milk (or other milk of your choice)
1/4 cup mini dark chocolate chips (optional but definitely delicious!)
2 Tbsp cottage cheese
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
Total prep time: 10 minutes
Total cooking time: 40 minutes
Heat your oven to 325 degrees Fahrenheit. While the oven is heating up, blend together all the ingredients except for the chocolate chips in a medium sized bowl. Make sure the mixture is smooth (i.e. no oat or cottage cheese chunks left), then stir in the chocolate chips.
Pour the mixture into muffin liners, making sure to fill to the brim (the muffins won’t rise much when you bake them). I used these silicon cupcake ones—they’re seriously the best because nothing sticks to them and you can reuse them!
Put your muffins in the oven, baking for about 40 minutes or until they get slightly browned on top. Note that they’ll still be a little gooey when you take them out. Let them cool, then stick in the fridge to chill.
And though I like most muffins toasted, I think these ones are best eaten straight out of the fridge or as a snack when I’m out and about because of the consistency.
Macros (per 1/8 recipe):