Chocolate Chip Pumpkin Protein Muffins

These delicious, moist pumpkin protein muffins use Greek yogurt and oats—not protein powder—for a filling high fibre autumn breakfast.

These muffins have just the right mix of pumpkin in them. If cozying up on the couch was a taste, this would be it. They’re also healthier than your average muffin.

Why you’ll love this recipe

• Protein without powder: These muffins use Greek yogurt and oats for a natural boost of protein, so you get lasting energy without any protein powders.
• Perfect seasonal meal prep: These muffins taste like a fall treat but double as a convenient make-ahead breakfast you can freeze and enjoy all season long.

Ingredients and substitutions

• Rolled oats – you can also use store-bought oat flour or sub with whole wheat flour.
• Baking powder & baking soda – both are needed to help the muffins rise.
• Pumpkin pie spice – swap with cinnamon if that’s what you have.
• Greek yogurt – use plain Greek yogurt for protein; regular yogurt or a dairy-free alternative also works.
• Pumpkin purée – make sure to use pure pumpkin, not pumpkin pie filling.
• Eggs – help bind the muffins; substitute with flax eggs if you need a vegan option.
• Maple syrup – honey or agave can be used instead.
• Vanilla extract – almond extract could be a fun twist.
• Hemp hearts – you can replace with chia seeds, flaxseed meal, or omit if needed.
• Bittersweet chocolate chips – swap for semi-sweet, dark chocolate, or even mini chips to spread the chocolate through the muffins.

How to make chocolate chip pumpkin protein muffins

Step 1: Make oat flour.

Blend the rolled oats into oat flour.

Step 2: Add the dry ingredients.

Mix in baking powder, baking soda, and salt.

Step 3: Mix the wet ingredients.

Whisk together Greek yogurt, pumpkin purée, eggs, maple syrup, and vanilla in a large bowl.

Step 4: Combine the batter.

Add the dry ingredients to the wet and fold just until no dry streaks remain.

Step 5: Stir in mix-ins.

Stir in the hemp hearts and chocolate chips.

Step 6: Bake the muffins.

Divide the batter evenly, add a few chocolate chips on the top, then bake. They’re done when a toothpick inserted in the centre comes out clean.

Frequently asked questions

Can I mix in other flavours to these muffins?

Absolutely. Try chopped nuts, dried fruit like raisins or cranberries, or spices like nutmeg or allspice.

What will happen if I reduce the amount of syrup?

You can reduce maple syrup modestly, but some liquid/sweetener helps retain moisture. If it’s significantly reduced, the muffins may get dryer.

Can I make mini-muffins instead of regular size?

Yes, use a mini muffin tin and reduce bake time by a few minutes (start checking about 10-12 minutes in) until a toothpick comes out clean.

How to store and reheat

Store: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Reheat: Warm in the microwave for 15–20 seconds to bring back that fresh-from-the-oven taste.

Freeze and reheat from frozen: Freeze in an airtight container or freezer bag for up to 3 months, then microwave for 30–60 seconds or thaw overnight in the fridge.