High-Protein Pumpkin Chocolate Chip Muffins (1 Point Each)

Makes: 12 muffins

1 per muffin (using zero-point sweeteners & low-fat ingredients)

Ingredients

1 cup pure pumpkin puree (not pie filling)

1 cup egg whites (or 4 large egg whites)

½ cup unsweetened applesauce

½ cup vanilla protein powder (whey or plant-based)

1 cup self-rising flour (or 1 cup oat flour + 1½ tsp baking powder)

2 tbsp zero-calorie sweetener (like Swerve, Monk Fruit, or Stevia blend)

1 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)

1 tsp vanilla extract

¼ tsp salt

3 tbsp mini chocolate chips (Lily’s sugar-free or other low-point chips)

Directions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.

In a large bowl, whisk together the pumpkin, egg whites, applesauce, sweetener, and vanilla.

Add protein powder, flour, baking powder (if using), pumpkin spice, and salt. Mix until just combined — do not overmix.

Fold in chocolate chips.

Divide batter evenly among 12 muffin cups.

Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

Let cool completely before storing.

Nutrition (per muffin)

Calories: ~80

Protein: 7–9g

Fat: 1–2g

Carbs: 7–9g