Chocolate Pumpkin Protein Muffin

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 79.9
  • Total Fat: 1.3 g
  • Cholesterol: 7.7 mg
  • Sodium: 28.3 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Chocolate Pumpkin Protein Muffin calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 24


    24 Muffins

    1 1/2 c. oatmeal (grind in a food processor; I use 3/4 cup quick oats + 3/4 cup steel cut)
    1/2 c. Splenda Brown Sugar Blend
    4 Scoops Chocolate Designer Whey Protein
    2 1/2 tsp baking powder
    1 TBSP pumpkin pie spice

    Mix all the dry ingredients then add:

    4 egg whites
    1 c. canned pumpkin
    1 c. skimmed milk


Don't use muffin papers because even with canola spray they stick. Silicone muffin cups sprayed with Pam worked beautifully. I use a combo of steel cut + quick oats because I like the texture; for a more traditional muffin texture, you could use all quick or regular rolled oats. My nutrition info uses the recipe with the combo.


Mix the dry ingredients, then add the wet. Bake at 350 degrees for 25-30 minutes.

Makes 24 muffins.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.