I love pumpkin. I love it so much so that I could honestly eat pumpkin baked goods all year long! My two favorites are pumpkin bread and pumpkin muffins … no contest.
These almond flour pumpkin muffins are are incredibly moist and flavorful. I love that they’re packed with chocolate chips too, yet are surprisingly low sugar. These muffins are great for breakfast, as a snack, even for dessert. Sometimes I’ll be a little extra and even drizzle almond butter on top. Recipe details and nutrition facts are below. I hope you enjoy!
Pumpkin Chocolate Chip Protein Muffins
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup coconut oil melted and cooled
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 scoops collagen ~20g
- 1 tbsp ground flaxseed
- 1/2 cup dark chocolate chips I used @lilys_sweets to keep this recipe low sugar and dairy free
- Preheat oven to 350°F and line your muffin tin with liners.
- Add the wet ingredients to a large bowl: eggs, pumpkin, coconut oil, maple syrup, and vanilla. Stir until combined.
- Add the dry ingredients to a medium sized bowl. Stir until combined.
- Add the dry ingredients to the wet ingredients. Mix until just combined, careful not to over mix. Fold in chocolate chips.
- Pour batter evenly into the muffin tin. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 20-25 minutes.
- Transfer to a cooling rack, and let cool. Store in an airtight container. Keep out for 1-2 days and then in the fridge for 4-5 days, or freeze!