Ingredients
- 1 cup pumpkin puree
- 2 large eggs or 2 flax eggs for vegan option
- ½ cup maple syrup
- ¼ cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 ¼ cups gluten-free all-purpose flour or regular all-purpose if not GF
- 1 scoop vanilla protein powder about 25g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice or 1 ½ tsp cinnamon + ½ tsp ginger + pinch of nutmeg
- ½ cup mini dark chocolate chips plus a few for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or lightly grease it.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla until smooth.
- Add flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice. Stir gently until just combined.
- Fold in mini chocolate chips, saving a few for topping.
- Divide batter evenly into muffin cups, filling almost to the top. Sprinkle remaining chocolate chips on top.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool for at least 10 minutes before removing from pan.
Notes
- Store at room temperature for 3 days, in the fridge for up to 5 days, or freeze for 2 months.
- For a protein boost, replace 2–3 tbsp of flour with more protein powder.
- Make dairy-free by using flax eggs and dairy-free chocolate chips.