White Chocolate Pumpkin Protein Muffins
These pumpkin protein muffins are as close as it gets to having your cake and eating it too. They are light, fluffy, and packed with white chocolate chips. Yet, each muffin has seven grams of protein and just 100 calories.
If you’ve grown accustomed to the simplicity of my recipes, you won’t be disappointed with these pumpkin protein muffin. With six ingredients and one bowl, you’ll have muffins baking in no time. Seriously, there’s muffin to ’em.
Ingredients for White Chocolate Pumpkin Protein Muffins
Beyond the two primary structural ingredients, I don’t think you’ll have many questions about ingredient modifications. I’ll briefly cover both below.
Kodiak Cakes Pumpkin Flax Pancake Mix
This ingredient might be a bit tricky to modify unless you’re using another flavor of Kodiak Cakes. Using the Buttermilk flavor and adding a bit of pumpkin pie spice would leave you with a similar finished product, as the Pumpkin Flax flavor isn’t terribly strong flavored.
If you don’t have access to Kodiak Cakes, you could try using a blend of all purpose flour, coconut flour, and baking powder. My birthday cake protein cupcakes would be a great example of this. I haven’t tested it, but I’d suggest using the same proportions of both flours and protein powder in the cupcake recipe for these pumpkin protein muffins.
And if you didn’t want to dive too deep into baking, my pumpkin banana bread protein muffins would be a great alternative.
To keep it simple, I’d pick up some Kodiak Cakes. This is the same mix I used for my 3-ingredient pumpkin pizza crust. So if you need another reason to pick up some Pumpkin Flax Kodiak Cakes, that should push you over the edge.
I used the tried and true Dymatize 100% Whey in recipe testing. If you’re new to my recipes, that’s typically my go-to protein powder for baking and all protein recipes. I would also recommend PEScience Select Whey and Casein blend. I’m not affiliate with either company (or Kodiak Cakes), I just love the products.
If you wanted to use a different protein powder, you should be fine. I’ve found that larger batch recipes like these pumpkin protein muffins are more forgiving with any type of protein powder.
The only note I’d add here would be on batter consistency. If you go to transfer your muffin batter to the baking tin or cups and it’s runny, you may want to add more dry ingredients. The batter should be thick—pourable—but thick.
Speaking of baking cups, the silicone cups you see in the photo above are the best $5 I’ve spent in recent memory. Nothing sticks to them, and you can throw them in the dishwasher and reuse them. I’ve added them to my Amazon recommended tools and products list if you’re tired of peeling off stuck muffin/cupcake liners.
Okay, that’s all you need to know. Buy some Kodiak Cakes and get baking. If you make these pumpkin protein muffins, I want to see them. Snap a pic and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the gang.
- 1 1/4 C (132g) Pumpkin Flax Kodiak Cakes Pancake Mix
- 2 scoops (68g) Protein Powder, vanilla
- 1 C (240g) Canned Pumpkin
- 1/4 C (60mL) Unsweetened Almond Milk
- 1 large Egg
- 1/4 C (56g) White Chocolate Chips
- Preheat oven to 350F and prepare a 12-muffin tin or place 12 silicone baking cups on a baking sheet.
- Mix all the ingredients except the chocolate chips in a large bowl.
- Fold 2 Tbsp (28g) of the chocolate chips into the batter.
- Spoon the batter into the muffin tin or baking cups, filling them about halfway.
- Add the remaining chocolate chips on top of the batter.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Each muffin has 3 Smart Points.
- If you don't have access to Pumpkin Flax Kodiak Cakes:
- If you use a different protein powder, pay attention to batter consistency. The batter should be thick, and you may need to add dry ingredients if the batter is too runny.
Nutrition Information:Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 101Total Fat: 3gCarbohydrates: 13gProtein: 7g