Chocolate Pumpkin Muffins (gluten free)

I know, who makes pumpkin muffins in the spring? I do! The “basic” girl in me was craving some pumpkin, so I grabbed some essentials to whip up a batch of pumpkin muffins. I started using Vital Proteins collagen whey protein powder about a month ago and I absolutely love it. I think what stood out to me about this protein powder was that it actually isn’t sweet, but it is still delicious. It also has extremely clean ingredients, which I really appreciate. It was the perfect protein powder to add to my muffins, because it added that chocolatey flavour without adding so much sweetness (so I didn’t feel guilty about adding a few chocolate chips!). Let me know if you make these on Instagram by tagging me in your photos (! Enjoy!

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I forgot the pumpkin seeds in my first batch, but they are still tasty!


1 cup gluten free old fashioned rolled oats

1 1/2 cups pumpkin puree

1 cup plain greek yogurt

2 large eggs

2 scoops Cocoa Coconut Vital Proteins powder (

1 1/2 tsp cinnamon

1 tsp nutmeg

1 tsp baking powder

1/2 tsp baking soda

1/2 cup pumpkin seeds

1/2 dark chocolate chips

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Much better with the pumpkin seeds!


  1. Preheat oven to 350 and grease muffin tin (or place muffin liners in tin)
  2. Add oats to food processor and blend until flour forms (15-20 seconds)
  3. Add all ingredients except pumpkin seeds and chocolate chips & blend
  4. Stir in 3/4 of the pumpkin seeds and 1/2 of the chocolate chips
  5. Fill muffin cups 2/3 full and sprinkle tops with remaining seeds and chocolate chips. Bake for 20-25 minutes, or until you can poke one with a toothpick and it comes out clean

Makes 12 muffins

Nutrition per muffin*

Calories: 156

Carbs: 15g

Protein: 8g

Fat: 7g

*Nutrition is an approximate estimation and will vary based on ingredient brands*

*sponsored post*


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