Pumpkin Protein Muffins

These pumpkin protein muffins are the perfect breakfast and snack! They are packed with protein, fiber, and healthy fats, keeping you full longer. Kids love them too!

Ingreadient

• 3 eggs
• ¾ cup creamy almond butter
• ¾ cup pumpkin purée
• ⅓ cup coconut sugar
• ¾ cup almond flour
• ⅓ cup protein powder (see note)
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or cinnamon)
• ½ cup mini dark chocolate chips (optional)

Step by step

1. First, preheat your oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
2. Add all of the ingredients (except for the mini chocolate chips) to a food processor or blender. Blend until smooth and creamy.
3. Fold in the mini chocolate chips.
4. Transfer the muffin batter into the greased muffin pan. Fill each one almost to the top. Sprinkle extra chocolate chips on top if desired.
5. Bake for 12 to 13 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.
6. Lastly, remove the pan from the oven. Allow the pumpkin protein muffins to cool for 10 minutes before carefully moving to a cooling rack.