Pumpkin Walnut Chocolate Chip Protein Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 176.5
  • Total Fat: 5.0 g
  • Cholesterol: 24.8 mg
  • Sodium: 176.8 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Pumpkin Walnut Chocolate Chip Protein Muffins calories by ingredient


A dense, moist, flavorful, healthy muffin that will curb your sweet tooth and provide nutrition at the same time! A dense, moist, flavorful, healthy muffin that will curb your sweet tooth and provide nutrition at the same time!
Number of Servings: 18


    1- (15oz) can of pure Pumpkin
    1/2 cup Great Value Greek Plain nonfat yogurt
    2 eggs
    1/4 cup Fat Free Buttermilk
    2 tsp vanilla extract
    1 scoop (Body Fortress) Chocolate Whey Protein
    1/2 cup granulated Xylitol
    3/4 cup granulated Splenda for baking
    1 & 3/4 cups Oat Flour
    1/4 cup ground Flax meal
    1 tsp Baking Soda
    2 tsp Baking Powder
    1/4 tsp Salt
    1 tsp xanthan gum (optional)
    3 tsp Cinnamon, ground
    2 tsp Nutmeg, ground
    1/2 cup Walnuts (optional)
    1/2 cup Chocolate Chips, mini semi-sweet (optional)


These are very good by themselves or with a schmear of butter or peanut butter.


Preheat oven to 350* and spray muffin tins with non-stick spray. You can use paper liners, but it is not necessary.

In mixer, combine pumpkin, Greek yogurt, eggs, buttermilk, vanilla extract, whey protein, xylitol, and Splenda-- mix well. In separate bowl, mix dry ingredients and spices.

Add dry ingredients, one cup at a time to wet ingredients in mixer. Mix well. Batter will be very thick. Stir in nuts and chocolate chips. (Nuts & chocolate chips are optional, but I included them in the nutrition stats for this recipe.)

Using an ice cream scoop, place one level scoop of batter in each of the cups of a well-sprayed regular sized muffin tin.

Bake at 350* for 15 to 20 minutes until browned on top. It is normal for it to still be very moist inside, so an inserted knife or toothpick will probably not come out clean. That is okay. Their moistness makes them phenomenal!

If you have the willpower, allow them to cool slightly before devouring one! Then, store the rest in a tightly covered container.

Serving Size: Makes 18 regular sized muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user ROBINSONSHINE.