Pumpkin Chocolate Chip Protein Cups

Pumpkin is one of my favorite ingredients for baking. These muffins are not your typical pumpkin spice muffins you see in the fall. They are so soft and fudgy that you will want to make them all year long. These vegan chocolate chip protein cups are the PERFECT snack because they are filled with protein, fiber, healthy fats, and chocolate to satisfy your cravings.

• Pumpkin chocolate chip protein cups are a healthy baked treat
• Filled with plenty of fiber and protein
• A healthy pumpkin snack or treat
• An easy-to-make muffin made with wholesome ingredients
• Plant-based, gluten-free, and dairy-free
• Soft, fudgy, muffin cups that taste like dessert

• Pumpkin: canned pumpkin puree not pumpkin pie filling
• White beans: I have successfully used cannellini beans and great northern beans
• Oats: use certified gluten-free if needed
• Maple Syrup: a little liquid sweetener, can substitute with honey
• Nut butter: any nut butter will work-peanut butter, almond butter, or cashew butter
• Collagen peptides: adds a boost of protein, options for substitution
• Chocolate chips: mini chocolate chips work best

• These muffins are not your ordinary muffin-they are soft, fudgy, and NEED to be cooled completely before eating. They will seem undercooked but will firm up when cooled. Bake, cool, then let firm up in the fridge for a few hours or overnight.
• Store in the fridge or freezer. I like them cold out of the fridge or heated in the toaster or microwave.  As I mentioned these are dense fudgy muffins, if you want a more traditional fluffy muffin try my flourless vegan banana muffins
• When you use peanut butter as your nut butter fore these cups they will have a peanut butter flavor as well, if you want to keep it neutral I suggest cashew or almond butter

• Pumpkin Peanut Butter Protein Bites
• Pumpkin Peanut Butter Cup Protein Smoothie
• Peanut Butter Pumpkin Protein Dip
• Vegan Pumpkin Cheesecake

Pumpkin Chocolate Chip Protein Cups

Pumpkin chocolate chip protein cups are not your ordinary sugar-filled muffin, they are vegan, oil-free, gluten-free, dairy-free, and refined sugar-free.

4.86 from 7 votes

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Course Dessert, Snack

Servings 0

Ingredients

  

• 1 can white beans drained and rinsed
• 3/4 cup pumpkin puree
• 1/4 cup maple sryup
• 1/4 cup nut butter of choice
• 1/3 cup rolled oats
• 2 scoops collagen peptides*
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• mini chocolate chips for topping

Instructions

 

• Preheat oven to 350 and grease 8-9 muffin cups
• Drain and rinse beans
• Add all ingredients a food processor except than the chocolate chips
• Blend ingredients in a food processor or high-powered blender until smooth
• Fill muffin cups 3/4 full with batter
• Sprinkle with mini chocolate chips on top
• Bake for 18-20 minutes
• Muffins will look underdone-Let cool completely before eating. I chill in the fridge for a few hours or overnight
• Store in the fridge or in the freezer

Notes

*can substitute 1 scoop vanilla protein or increase oats to 1/2 cup if you don’t have collagen peptides

 

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword high-protein, muffin, pumpkin

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