Protein Chocolate Pumpkin Muffins

Each muffin is about 10g of protein which is perfect for a snack or dessert

Ingredients for chocolate batter: Makes 12

1 1/2 C all-purpose flour or gluten-free flour

1 C granulated sugar

3 tbsp cocoa powder or cacao powder

3 tbsp (heaping) chocolate protein powder*optional

1 tsp baking soda

1/2 tsp salt

5 tbsp applesauce

1 tsp apple cider vinegar

1 tsp vanilla extract

1 cup water

Ingredients for pumpkin batter:

1 C all-purpose flour or gluten-free flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp pumpkin pie spice

1/4 C applesauce or avocado oil

1/4 C granulated sugar

1/4 C brown sugar or coconut sugar

1 flax egg or 1 regular egg

3/4 tsp vanilla

3/4 C pumpkin puree

*Mini dairy free chocolate chips for topping

Directions:

1. Preheat oven to 350F. Line a muffin tin with paper meant paper cups or use a non stick pan

2. Mix the pumpkin ingredients in one bowl and in a separate bowl prepare the chocolate batter

3. Fill the muffin cups by alternating between chocolate batter and pumpkin batter. Fill until 3/4 is full. *note: for the last layer I used a teaspoon to add small dots of each to make them more colorful

4. Sprinkle chocolate chips on top

5. Bake 18-23 minutes

*If you don’t want to add protein to the muffins you can omit the protein from the recipe without having to change anything else