Chocolate Pumpkin Protein Muffins

🕥 Prep time: 15 mins + 20–25 mins bake* | 🥣 Serving: 12 muffins | Recipe by: @nourishedbirdie

Pumpkin season means muffins. That's the rule, right?! 🎃

This batch is the cozy fall bake you'd make anyway: pumpkin purée, almond butter, rich cacao, and a soft, fudgy crumb. The difference? Two servings of Chocolate EarthChimp go into the mix, so every muffin carries a little extra protein and fiber. She puts it at 8g protein and 3g fiber a muffin.

Bake a tray on Sunday and you've got breakfast, lunchbox treats, and that 3pm "I need a snack" moment sorted for the week. 🍫

Ingredients:

1 cup canned pumpkin purée
1 cup plant milk (Alexandra uses soy)
2 eggs (plant-based swap: 2 flax eggs, made with 2 tbsp ground flaxseed + 5 tbsp water, rested 5 mins)
3/4 cup almond butter
1 cup brown sugar or coconut sugar

1/2 cup whole wheat flour (oat or regular flour works too)
2 servings (4 scoops) EarthChimp Choc
1/4 cup cacao powder
1 tsp baking soda
1/4 tsp salt

Instructions:

Preheat your oven to 350°F (175°C)* and line or grease a 12-cup muffin tin.
In a large bowl, whisk the pumpkin purée, plant milk, eggs (or flax eggs), almond butter, and sugar until smooth.
Add the flour, EarthChimp Choc, cacao, baking soda, and salt. Stir until just combined, without overmixing.
Divide the batter evenly across the 12 cups.
Bake for 20–25 minutes, until a toothpick in the center comes out clean.
Let them cool in the tin for a few minutes, then move to a rack to cool fully. Enjoy!