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4.9 from 27 votes

Pumpkin Chocolate Chunk Oatmeal Muffins

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 jumbo
Calories: 247 kcal
Course: Breakfast , Baked Goods
Cuisine: American , gluten-free

Ingredients

  • 2 cups rolled oats (160 grams)
  • 2 coops PE Science Select Vanilla Plant Based Protein Powder (56 grams)
  • 1/3 cup Guittard 64% Cacao Semi-Sweet Baking Bar, chopped (50 grams)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 3/4 cup pumpkin puree (180 grams)
  • 3/4 cup unsweetened applesauce (183 grams)
  • 1 egg
  • 2 egg whites
  • 1/2 cup unsweetened vanilla almond milk (4 fl oz)
  • 3 tbsp maple syrup (1 1/2 fl oz)
  • 1 tsp vanilla extract

Instructions

    Cup of Yum
  1. Pre-heat oven to 350°.  Arrange 6 jumbo non-stick, parchment muffin liners in a jumbo muffin baking tin. Set aside.
  2. Combine all dry ingredients except chocolate chunks.  Add wet ingredients and mix until just combined, then fold in chocolate chunks.  Scoop batter into baking cups.
  3. Bake at 350 degrees for 35 minutes or until tops just begin to brown. 

Notes

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Nutrition Information

Serving 130g Calories 247kcal (12%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 6g (9%) Cholesterol 31mg (10%) Sodium 262mg (11%) Potassium 139mg (4%) Fiber 5g (20%) Sugar 13g (26%)

Nutrition Facts

Serving: 6jumbo

Amount Per Serving

Calories 247

% Daily Value*

Serving 130g
Calories 247kcal 12%
Carbohydrates 36g 12%
Protein 13g 26%
Fat 6g 9%
Cholesterol 31mg 10%
Sodium 262mg 11%
Potassium 139mg 3%
Fiber 5g 20%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.