# @poosh on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DdXhz1Dp-2c
- **Gondola URL:** https://gondola.cc/posts/70656600-poosh-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/5eae8a7404.jpg
- **Posted:** 2026-09-17T00:07:39.000+00:00
- **Account Owner:** Poosh (@poosh) — https://gondola.cc/poosh

## Caption

The Greek yogurt in your fridge just found its fall plans. 

These high-protein pumpkin muffins are soft, spiced, and packed with melty pockets of chocolate, with Greek yogurt and a scoop of protein powder baked right in.

Ready in 30 minutes. Gone in significantly less.
Scroll down for the full recipe. #poosh

Protein Chocolate Chip Pumpkin Muffins
Makes: 12 muffins
Total Time: 30 minutes
Bake Time: 18–20 minutes
Ingredients
3/4 cup pumpkin purée
1/2 cup brown sugar
2 eggs
1/4 cup Greek yogurt
2 tablespoons vegetable or coconut oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 scoop protein powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chocolate chips

Directions
Preheat the oven to 350°F and line a 12-cup muffin pan with liners.
In a large bowl, combine the pumpkin purée, brown sugar, eggs, Greek yogurt, oil, and vanilla. Mix until smooth.
Add the flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt. Mix until just combined—do not overmix.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for about 10 minutes, then transfer to a wire rack.
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. You can also freeze them and warm them up when the craving hits.

## Stats

- **Views:** 84,050
- **Likes:** 857
- **Shares:** 0
- **Comments:** 17

## Tags

poosh

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