By Spencer Miller, The Macro Chef

Start your morning off right with a breakfast that packs a high protein punch to keep you fueled and energized. The Macro Chef shared a Pumpkin Chocolate Chip Protein Muffin featuring XTEND Pro that’s going to quickly become your go-to breakfast or anytime of the day snack.


  • ½ cup (60g) all-purpose flour
  • 1 scoop (33g) XTEND Pro Vanilla Ice Cream
  • ½ cup (122g) canned pumpkin puree
  • 1 whole egg
  • ¼ cup (50g) Swerve granular sweetener*
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • ¼ tsp salt
  • ¼ cup (60g) semi-sweet chocolate chips


*Swerve is a sugar free granular sweetener that tastes, measures and bakes like sugar. It can be found in the baking aisle of most grocery stores or online.


  1. Preheat the oven to 350F. Add all dry ingredients (flour, XTEND Pro, sweetener, baking powder and salt) to a large bowl. Mix.
  2. Add the remaining ingredients except for chocolate chips (pumpkin puree, egg, vanilla extract) to the bowl. Gently stir together until smooth. Add chocolate chips and fold into the batter.
  3. Spray a 6-spot muffin tin with cooking spray. Use a medium cookie scoop to scoop the batter into each muffin spot.
  4. Bake at 350F for 15 minutes or until a knife comes out clean> Be careful not to overbake or they will dry out. Let cool and enjoy!

Yield: 6 muffins

Nutrition (per muffin): 115 calories, 7 protein, 15 carbs, 4 fat