The arrival of Fall means it’s time for everything pumpkin! Whether it’s Pumpkin Spice Lattes, Pumpkin Pancakes or Pumpkin Pie, I am over the moon about making more recipes with pumpkin!
This week in the Get Nourished with Renata FB group, I shared my new favorite muffin recipe!
Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are super simple to make! All you need is 1 bowl and a few ingredients to start baking.
I love these muffins because they are also secretly healthy. They are made with protein powder, so they are gluten free and refined sugar free, depending on the protein powder you choose to use. I even use Lily’s Stevia Sweetened Chocolate Chips, which are my fave brand of sugar free chocolate chips.
You can quickly whip up the muffin batter in about 10 mins, which is actually the time it takes for my oven to preheat. Now that is a quick sweet treat!
Your home will soon be filled with the scent of baked goods and pumpkin spice! The perfect way to start this beautiful Fall season!
Check out this FB live from my Get Nourished with Renata FB group, where I walk you through exactly how to make this awesome Fall treat! (Also, please excuse this crazy thumbnail that Facebook decided to use for this video! I promise, I am not that scary! LOL!)
Did you love that recipe? Make sure to Pin this image so you can save it for later!
A quick and easy pumpkin treat to enjoy this Fall season.
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup monkfruit sweetener, optional
- 1 tsp pumpkin spice
- 2 eggs
- 1 tsp vanilla extract
- 1/4-1/2 cup water or milk, only if needed
- 1/4 cup stevia sweetened chocolate chips, such as Lily's
- 1/4 cup pecan pieces, optional
- 1/3 cup canned pumpkin puree
Preheat the oven to 350 deg F.
Line a muffin tray with 8 paper or silicone muffin cup liners.
In a large bowl, add the protein powder, baking powder, baking soda, salt, pumpkin spice and monkfruit sweetener, if using. If you protein powder is not very sweet, you may want to add the monkfruit sweetener at this stage. Gently mix all ingredients together to combine.
Add the eggs, vanilla extract, pumpkin puree and mix together. If the batter is too thick, add the 1/4 cup water or milk to thin in out, till you get a muffin batter consistency. If the batter is still too thick, keep adding water or milk, till a muffin batter consistency is reached, typically around 1/2 cup water or milk in total. Try not to overmix, as this will create a tougher muffin.
Add the chocolate chips and pecan pieces, if using. Gently fold into the batter. Take care NOT to OVERMIX.
Spoon the batter into the prepared muffin trays. Fill each muffin cup till they are about 2/3 full.
Bake in a preheated oven for 15-20 mins, or till a toothpick inserted into the muffin comes out clean or with a few moist crumbs attached.
Allow to cook for a few minutes at room temperature before serving. Best served warm.
Store the muffins in an airtight container in the fridge for up to 1 week.
What’s some of your fave pumpkin goodies? Share them with me in the comments below!