Chocolate Chip Pumpkin Muffins (Edit recipe)

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These sound incredible as muffins alone, but when you can top with them with a high protein chocolate frosting why wouldn't you?!

The muffins aren't overly sweet (which makes me steer away from the term cupcake), but with the homemade icing on top it's just the right touch of sweet!

They're gluten & dairy free, with no refined sugar!

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

.5 cup Pumpkin Purée
.25 cup Almond Butter
1 whole Egg
.5 Tbsp Pure Vanilla Extract
2 Tbsp Pure Maple Syrup
.75 cup Almond Flour
2 Tbsp Almond Flour
.5 tsp Baking Soda
.25 tsp Sea Salt
.25 cup Semi-Sweet Mini Chocolate Chips

Chocolate Protein Icing

2 Tbsp Raw Cacao Powder
.5 cup Chocolate Protein Powder
.33 cup Plain Greek Yogurt, Any yogurt / coconut yogurt
2 Tbsp Almond Milk, Or any milk
.25 cup Swerve Confectioners (powdered)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix wet ingredients together, then stir in the dry. Fold in chocolate chips. Pour into 6 muffin liners. If making just muffins top with a few more mini chocolate chips
Bake at 350 for 18-19min
Allow to cool on a baking rack
Make icing by whipping everything together in a bowl using a hand or stand mixer
Once completely cool (you can place in the fridge to speed this up), top with icing and more chocolate chips!
Enjoy!

Notes

Search "chocolate protein frosting" for full frosting recipe If you enjoy the pumpkin spice flavor feel free to add 1/2 tsp pumpkin pie spice to dry ingredients

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	12 g
Carbohydrates:	17 g
Protein:	6 g
Cholesterol:	2 g
Sodium:	234 mg
Fiber:	3 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.