Stuffed Chocolate Pumpkin Protein Muffins
Jessica Brantley
Jessica Brantley
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149 Calories
20 g Carbs
9 g Protein
4 g Fat
Total Time
12 servings

Wave goodbye to your muffin top and say hello to your slender thighs! Enjoy these delicious low-cal treats!


  • 1½ cup oat bran
  • ¼ tsp table salt
  • ¾ tsp baking powder
  • ½ tbsp pumpkin pie spice
  • 1 tbsp cinnamon
  • 1¾ cup powdered Stevia
  • ¼ box sugar-free fat-free chocolate pudding powder
  • ½ cup walnuts, chopped
  • ½ cup nonfat plain Greek yogurt
  • 2 large egg whites
  • 2 scoop(s) chocolate protein powder

filling Ingredients

  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup powdered Stevia
  • 1 large egg yolks
  • 2 tbsp cocoa powder, unsweetened

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  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together the oat bran, baking powder, pumpkin spice, cinnamon, walnuts, sweetener, pudding mix, and whey.
  3. In a separate bowl, mix the pumpkin, yogurt, and eggs. Combine wet ingredients with the dry and mix into a batter.
  4. Line 12 muffin tins and carefully fill each cup 3/4 full.
  5. Make the filling: Mix together the yogurt, sweetener, egg yolk, and cocoa powder. Make a well in center of batter for each muffin and spoon in 1/2 tablespoon of filling.
  6. Bake for 20-to-25 minutes or until the filling sets.

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