Ingredients:

  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120g) plain Greek yogurt
  • 2 large (100g) eggs
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 scoops (60g) vanilla or pumpkin spice protein powder
  • 1 cup (90g) oat flour
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) dark chocolate chips
  • Optional: chopped walnuts

Instructions:

  1. Add the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract to the blender. Pulse until the mixture is smooth and mahogany-colored.
  2. Add the protein powder, oat flour, pumpkin spice, baking powder, and salt. Blend on low for only 10-15 seconds—just until the dry streaks disappear.
  3. Pour the batter into a mixing bowl. Using a spatula, gently fold in the dark chocolate chips or walnuts.
  4. Divide the batter evenly among the 12 lined muffin cups.
  5. Bake at 350°F (175°C) for 22–25 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.