Pumpkin Protein Muffins
Fluffy, cozy, and naturally high in protein — these pumpkin blueberry muffins are made with simple ingredients and one full can of pumpkin. They’re flourless, wholesome, and full of warm fall flavor with bursts of juicy blueberries in every bite.
Ingredients
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2 cups ChiChi (Maple flavor is best!)
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1 can (15 oz) pumpkin purée
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3 whole eggs + 4 egg whites
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4 tbsp total chia + flaxseed (mix or split evenly)
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¾ tsp baking soda
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¾ tsp salt
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2 tsp cinnamon (or pumpkin pie spice)
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½ cup blueberries (fresh or dried)
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(Optional) drizzle of nut butter or maple syrup for topping
Instructions
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Preheat oven to 350°F (175°C) and grease or line muffin tins (makes about 12 muffins).
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In a large bowl, whisk eggs and egg whites until light and frothy.
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Add pumpkin purée and mix until smooth.
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Stir in ChiChi, chia/flax, baking soda, salt, and cinnamon until combined.
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Gently fold in the blueberries (save a few for topping).
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Let the batter rest 5–10 minutes so it thickens slightly.
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Divide evenly into muffin cups, filling each about ¾ full.
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Add a few blueberries on top for a pretty finish.
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Bake 22–25 minutes, until the tops are golden and the centers are set.
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Cool for 10 minutes before removing. Drizzle with nut butter or sprinkle cinnamon if desired.
Storage
Keep in an airtight container for up to 5 days in the fridge, or freeze up to 1 month. Reheat in the toaster oven or microwave until warm.
Why You’ll Love Them
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Uses a full can of pumpkin — no leftovers.
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High in protein and fiber thanks to ChiChi, eggs, chia, and flax.
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Blueberries add natural sweetness and color contrast.
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Great for breakfast, snacks, or post-workout bites.