Pumpkin Chocolate Chip Muffins

pumpkin chocolate chip muffin on an open brown cupcake liner

Makes 12 muffins (cupcake size)


One package Proteinfull Baking Classic Yellow Cake Mix
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg
a pinch of ginger
a pinch of cloves
⅔ cup water
3 large egg whites
1/2 cup pumpkin puree
1/4 cup sugar-free chocolate chips
we recommend chocolate sweetened with stevia and erythritol or monkfruit


  1. Preheat oven to 325°F (use an oven thermometer for best results). Set up paper cupcake liners in a 12-cavity cupcake pan, then spray the liners with non-stick cooking spray.
  2. Combine cake mix with spices, and mix well.
  3. Add water, egg whites, and pumpkin. Mix just until no lumps remain.
  4. Fold in half the chocolate chips, and spoon the batter into the cupcake liners.
  5. Top batter with remaining chocolate chips, and then bake at 325°F for 25-30 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
  6. Let cool and enjoy! Store leftovers refrigerated.

Serving: 1 muffin (1/12 recipe), Calories: 75, Fat: 2g, Chol: 7.5mg, Sodium: 150mg, Carbohydrates: 17g, Fiber: 6g, Sugar: 2g, Added Sugar: 1g, Erythritol: 8g, Protein: 7g, Net Carbs: 3g. 

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make these Pumpkin Chocolate Chip Muffins. 

front view of Keto-friendly Protein Cake Mix package in Classic Yellow flavor. package is red with a slice of yellow layer cake with whipped cream and strawberries