Fall is in full effect and one of my favorite autumnal activities is baking all sorts of pumpkin flavored goodies... and eating them. Yesterday I discovered we had some mini chocolate chips in our pantry and they were just begging to be used. So today I decided to throw together some pumpkin mini muffins!
My favorite way to add a little extra goodness to baked goods is to add in some protein. I also am the worst at getting protein in in the morning, so most of my muffin recipes involve some sort of protein. Today I added in some Tone It Up Vanilla protein, which is my go to protein for baking. I love this protein (and it's available at Target), but use your favorite vanilla protein!
Let's get down to business... to bake some muffins!
Ingredients
- 15 oz. Pumpkin Puree
- 2/3 cup Vanilla Yogurt
- 1/4 cup Vegetable Oil
- 4 Eggs
- 1/2 cup Stevia
- 1 cup Sugar
- 1 cup TIU Vanilla Protein (or your fave!)
- 2 cups GF All Purpose Flour
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 3/4 tsp Salt
- 2 tsp Baking Soda
- 1 cup Mini Chocolate Chips
Directions
Preheat the oven to 350 degrees fahrenheit.
Combine all dry ingredients (flour, protein powder, spices, salt and baking soda) in a bowl. Set aside.
Combine all wet ingredients (eggs, pumpkin, yogurt, oil, sugar and stevia) in a separate bowl.
Combine the wet and dry ingredients, adding 1/3 of the wet mixture at a time.
Fold in chocolate chips.
Lightly grease a mini muffin tin and using a cookie scoop add in the batter. Bake for 14 minutes at 350 degrees fahrenheit. This recipe should make 48 mini muffins.
Let cool and then enjoy!
These muffins are so good and only 3 MyWW Smartpoints! Be sure to tag your pictures on Instagram with #StyledByKaylaXO and @HealthByKaylaXO if you bake these!
xo,
Kayla
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