Chocolate Chip Pumpkin Protein Muffins
If you’re looking for a yummy healthy snack for pregnancy or a protein packed one-handed snack for breastfeeding or busy mom life, your fall-inspired pumpkin muffin recipe is here!
Protein is all the rage right now, and for good reason! It helps keep you healthy and energized throughout your day and is super important for baby’s development if you’re pregnant, and your breastfeeding needs if you are nursing.
Sweet snacks without sufficient fiber, protein, and fat can taste amazing in the moment, but end up causing energy crashes mid-afternoon, draining that energy you had to prep dinner, get out for a walk, or play with your kiddos later in the day.
If it feels like a sweet treat and a protein powered snack are mutually exclusive and you can’t have both at the same time - allow me to introduce you to this Chocolate Chip Pumpkin Protein Muffins recipe!
These healthy pumpkin muffins have 6g of protein each (plus awesome fibre and good fats!) but taste like a seasonal sweet treat you’d get at a coffee shop while you look out at the turning leaves and autumn decor on the front stoop.
Pregnancy or Postpartum Baking = Double Batch Life!
If you’re pregnant, postpartum, or busy with family life, maybe you agree with me on this.
A single batch of 12 muffins goes by way too fast.
I didn’t just spend that time making delicious homemade goodies to have them last two days.
Energy and time is precious, so let's make the most of it!
One of my foundational culinary nutrition beliefs, especially for pregnancy and postpartum nutrition, is that if you’re going to put in the time and energy, it should pay off in a major way!
That’s why this pumpkin muffin recipe, as written, makes 2 dozen (24!) muffins.
That’s right. Your prep time is the exact same, but your efforts will pay off for much longer.
You can enjoy these healthy pumpkin muffins all week (or maybe two, depending on your family!), put half in the freezer for next week (or for postpartum, if you’re pregnant), and not have to conserve if you want to eat a few today (because trust me, they are super delicious!).
Nutrition Benefits of Chocolate Chip Pumpkin Protein Muffins for Pregnancy and Postpartum
These pumpkin protein muffins are made completely with wholesome, nutritious ingredients that you can feel good about eating. The main ingredients are oats, almonds (flour!), pumpkin, greek yogurt, eggs, warming spices, and natural sweeteners. All delicious, and all you can feel good about enjoying!
Here’s a look at why these Chocolate Chip Pumpkin Protein Muffins contribute to you feeling good and getting in the nutrients you need most:
Pumpkin Power: Pumpkin is packed with fibre, vitamin A, vitamin C, both vital for immune health. Vitamin A is particularly important during pregnancy for fetal development and vision.
Protein Punch: With Greek yogurt, almond flour, and eggs as primary ingredients, these muffins are rich in protein at 6g each! Protein is essential for building and repairing tissues and is especially important during pregnancy and postpartum recovery.
Healthy Fats: Almond flour and greek yogurt are both sources of healthy fats that support hormone production, healing, breastfeeding, and your mental health.
Complex Carbohydrates: Oat flour and pumpkin provide complex carbohydrates, which offer a steady energy source, crucial for those long days of pregnancy and the energy demands of new motherhood. Oats are also a fantastic ingredient to add in postpartum to boost breastmilk supply.
Natural Sweetness: Using coconut sugar and maple syrup adds sweetness without the high glycemic index of refined sugars, helping to maintain stable blood sugar levels—important for overall health.
Mood and Energy Boosting: The fall flavors and delicious ingredients in these easy pumpkin muffins not only satisfy your taste buds but also boosts your mood! Chocolate gives us those feel good hormones, which lets face it, help a lot during times of hormonal fluctuations!
Easy to Prepare
These chocolate chip pumpkin protein muffins are quick to whip up, making them perfect for busy moms-to-be and new moms who need nourishing snacks on hand. You can batch bake them, freeze some for later postpartum, and enjoy a healthy treat whenever cravings strike.
The Recipe: Chocolate Chip Pumpkin Protein Muffins
Makes 2 Dozen Muffins
Dry Ingredients
- 2 cups oat flour (or substitute all-purpose or whole wheat flour)
- 2/3 cup almond flour
- 2/3 cup coconut sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 scant tsp sea salt
- ½ tsp nutmeg
Wet Ingredients
- 4 eggs, whisked
- 2 cups pumpkin puree
- 1 ¾ cup plain full-fat Greek yogurt
- ¼ cup maple syrup
- 2 tsp vanilla
Mix-Ins
- 1/2 - 1 cup chocolate chips (or as desired)
How to Make It:
1. Preheat your oven to 350°F (175°C) and grease 2 standard muffin tins.
2. In a large bowl, mix together all the dry ingredients.
3. In another bowl, combine all the wet ingredients and whisk until smooth. Pour this mixture over the dry ingredients and mix until just combined.
4. Stir in the chocolate chips, then scoop the muffin mixture into the prepared tins. If you like, sprinkle a few extra chocolate chips on top of each muffin.
5. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Storage Tips
These easy pumpkin muffins for pregnancy and postpartum can be stored in an airtight container at room temperature for a few days, or you can freeze them for longer storage. Just pop them in the microwave or toaster oven for a quick, warm snack!
FAQ
I don’t have oat flour, can I use a different flour?
Sure! Oat flour is used in this pumpkin muffin recipe as a nutrient dense and gluten-free all purpose flour. You can substitute the oat flour 1:1 for your go-to all purpose flour like whole wheat flour, whole grain spelt flour, or your favorite 1:1 gluten free flour mix.
I don’t have almond flour, what can I use instead?
Almond flour is used to bulk up the protein, good fats, and fibre in this recipe. If you don’t have almond flour, you can use more of your main flour (e.g., oat flour).
How can I make this recipe dairy-free?
To make this easy pumpkin muffin recipe dairy-free, substitute the full fat greek yogurt for coconut yogurt, apple sauce, or mashed banana, and use dairy-free chocolate chips.
Can these muffins be frozen?
They sure can! Simply cool your pumpkin muffins after baking, transfer to a freezer-safe container or bag, and freeze. Best used within 3 months.
These healthy and easy Chocolate Chip Pumpkin Protein Muffins are more than just a tasty treat; they’re a nourishing addition to your diet during preconception, pregnancy, and postpartum.
Packed with essential nutrients, they support your body’s changing needs while providing the comfort of chocolatey goodness. So, the next time you’re looking for a healthy snack, give this recipe a try—you won’t be disappointed!
Let me know if you make them, or send me your question about substitutions over on Instagram!