From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
2
In a mixing bowl, add pumpkin purée, eggs, creamy nut butter and vanilla. Stir to combine.
3
Then, add in coconut sugar, almond flour, protein powder, baking soda and pumpkin pie spice. Stir to combine.
4
Fold in chocolate chips.
5
Scoop batter into muffin cavities. Fill almost to the top. Dot with extra chocolate chips on top.
6
Bake for 13 to 14 minutes or until toothpick inserted comes out clean.
7
Lastly, remove pan from oven. Allow muffins to cool for 10 minutes in pan. Then, carefully remove.
My Calorie Intake
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Tips & Tricks (5)
- Don't Overmix Your Batter 🥄Mix ingredients until just combined to avoid developing gluten in the almond flour, which creates dense, tough muffins instead of the desired fluffy texture.
- Room Temperature Eggs for Better Rise 🥚Use eggs at room temperature as they incorporate more air into the batter, resulting in lighter, fluffier muffins with superior crumb structure.
- Fold in Chocolate Chips Last ♦️Add chocolate chips as the final ingredient after the dry mixture is fully incorporated to prevent them from breaking down and distributing unevenly throughout the batter.
- Use Quality Pumpkin Purée 🎃Ensure you're using 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices that will throw off your recipe's nutritional balance and flavor profile.
- Fill Muffin Cups Strategically 👨🍳Fill cups two-thirds full and place a few extra chocolate chips on top before baking to create visually appealing muffins with even browning and appealing texture contrast.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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