Protein Pumpkin Chocolate Chip Muffins

Go-to fall pumpkin muffin recipe

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Step 1

1 Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Lightly grease the top surface of the muffin pan around the cavities to help prevent the muffin tops from sticking.

Step 2

2 In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, canola oil, eggs, vanilla and sour cream until smooth.

Step 3

3 Whisk in the baking powder, baking soda, pumpkin pie spice (if using), and salt.

Step 4

4 Add the all-purpose flour and Simply Vanilla protein powder. Gently mix until the dry ingredients are only about halfway incorporated.

Step 5

5 Add the chocolate chips and use a rubber spatula to gently fold everything together just until combined. Don’t overmix. The batter should be thick and soft, roughly like pudding.

Step 6

6 Divide the batter among the 12 muffin cups. Fill them generously—all the way to the top and slightly above—for nice, tall muffin tops.

Step 7

7 Sprinkle a few additional chocolate chips over each muffin, if desired.

Step 8

8 Bake at 350°F for about 25–30 minutes. Start checking around 23–25 minutes. They’re done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Step 9

9 Let the muffins rest in the pan for about 5 minutes, then transfer them to a cooling rack.

Step 10

10 Enjoy warm or allow to cool completely before storing.