Double-Chocolate Pumpkin Protein Muffins
I must have made these little nuggets-of-love every week, for over month now. Actually, I’ve pretty much been making them off and on since the start of “pumpkin season” last year! I love cooking with pumpkin and almost always either have some fresh-frozen chunks in the freezer or a can of unsweetened 100% pumpkin puree in the pantry. Adding pumpkin brings an extra richness to these muffins and a heaping dose of fiber, potassium, and vitamin C, too!
How to describe these…?
I know a lot of people have trouble with the descriptive word which comes to mind, so let me try and tip-toe around it to explain. I would describe these guys are super spongy, hydrated, saturated, and simply divine… Basically, what I am trying to say is, they’re MOIST. Sorry guys, couldn’t help myself. I’ll try to refrain in the future, since that is pretty much the most hated word in the dictionary.
How about I just close description with the fact that I was pleasantly surprised with how much I enjoy this recipe. It’s not only easy to make, but delicious and great to have on hand as a part of a quick breakfast or snack on the go. With not being a huge baker, I like when I can find some awesome baking short-cuts, such as the muffin mix used as the base in this recipe by Kodiak Cakes! All in all, this recipe is reminiscent of Devil’s Food Cake, which is best known for having a decadent and airy quality, yet, in an improved (healthier) version.
Hopefully you enjoy this protein packed, easy to make recipe as much as I do! Follow along for the reci-PLEASE below. 🙂
Links to some ingredients used below!
Kodiak Cakes Power Bake Double Dark Chocolate Muffin Mix (click for link)
Garden of Life’s Grass-Fed Whey Protein Powder (click for link)
| Prep Time | 5 minutes |
| Cook Time | 20-25 minutes |
| Servings |
muffin
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- 1 box Kodiak's Double Dark Chocolate Power Bake Muffin Mix
- 1 scoop whey protein powder, vanilla optional
- 1/2 cup 100% pumpkin puree
- 2 large eggs
- 3/4 cup unsweetened vanilla cashew milk
- 1/2 cup unsweetened applesauce an alternative to using oil
- 1 tsp 100% pure vanilla extract
- 1/4 cup semi-sweet chocolate chips, mini optional, but recommended for increased delicious-factor
Ingredients
|
|
- Preheat oven to 350 degrees Fahrenheit.
- Using a 12-cup muffin pan, line each cup with muffin liners or grease each cup, then set aside (like I had to do, since I was out of liners).
- Combine all ingredients in mixing bowl and mix/blend until smooth.
- Fill 12 muffin cups evenly. Cups will be close to full.
- Bake at 350 degrees Fahrenheit for about 20 minutes. Note: Check to see if done by inserting a toothpick, which should not have much muffin batter residue after pulling back out, although you may get some residue from those gooey chocolate chips. If still uncooked, continue to bake until completely cooked, checking every 2-4 minutes. My oven cooks these muffins completely around 21 minutes.
Side Note:
Since I ran out of muffin liners, I removed my muffins from the pan immediately once cooked and cooled on a wire rack.
P.S. These are best enjoyed slightly warm, so those chocolate chips are a bit melty!
Nutritional Information:
One muffin provides approximately 142 calories, 7 grams protein, 16 grams carbohydrates, and 6 grams total fat.
