Matcha · 10min
Breakfast · easy
Pumpkin Chocolate Chip Protein Muffins
Pumpkin spice season just got a protein-packed upgrade! These soft, fluffy Pumpkin Chocolate Chip Protein Muffins combine real pumpkin, Mooala Chocolate Banana Milk, and Flavcity Pumpkin Spice Latte Protein Smoothie for the ultimate cozy fall breakfast or afternoon treat.
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup Mooala Chocolate Banana Milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Flavcity Pumpkin Spice Latte Protein
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Directions
- Preheat the oven: Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease the muffin tin.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, eggs, Mooala Chocolate Banana Milk, maple syrup, melted oil, and vanilla until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together flour, Flavcity Pumpkin Spice Latte Protein Smoothie powder, baking powder, baking soda, cinnamon, and salt.
- Make the batter: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. If the batter seems unusually thick, add another tablespoon of almond milk.
- Add chocolate chips: Gently fold in the chocolate chips, reserving a few for the tops.
- Fill the muffin tin: Divide the batter evenly among 10–12 muffin cups, filling each about ¾ full. Sprinkle the remaining chocolate chips on top.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoiding melted chocolate).
- Cool and enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
