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Chocolate lovers unite for these double chocolate pumpkin protein muffins. Rich chocolate flavor with a hint of pumpkin. Full of protein and fiber to keep you feeling full and satiated for hours. Slather them with some grass-fed butter and you’re in for a real treat!

These double chocolate pumpkin protein muffins were literally developed out of necessity when I was pregnant. If you read my first-trimester recap, then you know that eating during that time (and even into my second trimester) was a big struggle for me. From weeks 6 through week 16, I was largely vegetarian since meat was repulsive to me most days.

Protein is really important during pregnancy, for many reasons, and I was simply not getting enough in each day via animal products. My body is one that needs quality animal protein at each meal. It helps give me the energy and satiation I need, as well as helps keep my blood sugar balanced. So being vegetarian was tough.

Thankfully I could tolerate eggs, and the occasional bit of turkey sausage or turkey bacon, but things like chicken, steak, and fish were largely out of the question for a long time. So, I had to find creative ways to get enough protein into my belly each day. I really utilized things like grass-fed collagen powder and eggs during this time. I even broke down and bought a high-quality protein powder to help supplement on days when I really needed it.

I love the combination of pumpkin and chocolate. One of my favorite things to make is pumpkin bread which is loaded with chocolate chips. So I knew that I wanted to do a pumpkin chocolate protein something. I was originally thinking of making this into a bread but then decided muffins would be easier. That would allow me to easily freeze them and pop one or two out whenever I needed them.

Recipes for All Pumpkin Lovers!

Since my first trimester was in the Fall of 2019, I was already craving pumpkin. Honestly, I love pumpkin any time of year and often make pumpkin things outside of the October-December season. But seeing all of the delicious pumpkin recipes circulating around me during that time made me crave pumpkin even more!

If you’re a pumpkin lover, then you for sure want to check out all of these other pumpkin recipes I have:

I told you I was a bit of a pumpkin lover! 🙂

Double Chocolate Pumpkin Protein Muffins Notes

These muffins freeze beautifully. If you have a large family, or just know you’ll be wanting to eat a lot of them, you can easily double or even triple the recipe.

These muffins also stay SUPER moist. When you take them out of the oven, you’re going to feel like they’re not done. If you do the toothpick test, the toothpick will come out with muffin on it. But trust me, 25-35 minutes will get them fully cooked, just expect them to be super moist inside.

Because I tend to not eat much in the way of sweets, I only used 1/4 cup of sweetener in this whole recipe. That’s probably not enough for most people’s tastebuds, so please feel free to add more to suit your tastes. 1/2-3/4 cup of granulated sweetener of your choice would be more “normal”. Also, don’t use a liquid sweetener for this recipe. It adds too much extra moisture to an already moist batter.

In regards to the gelatin, you want to make sure you actually use GELATIN, not collagen. The gelatin actually works with the eggs as a binder and texture-improver in gluten and grain-free baked goods. Collagen does not have the same effect since it doesn’t gel. You need the gelling power in here to help keep the muffins together.

Alrighty! Who’s ready to get baking?! Let’s go!

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Double Chocolate Pumpkin Protein Muffins :: Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free

Name: Double Chocolate Pumpkin Protein Muffins :: Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Yield: 12
Ingredients: 1 (15oz) can pumpkin puree (not pumpkin pie filling!); 4 eggs; 1/4 cup granulated sweetener of your choice (I use erythritol. Please see my note in the blog post above. This makes for a very not sweet muffin. Add more sweetener if you like things sweeter. 1/2-3/4 cup would be more "normal"); 1/2 cup coconut oil, melted; 1/2 cup milk of your choice (I used coconut milk); 2 tsp vanilla extract; 1 cup blanched almond flour; 1/2 cup cocoa or cacao powder; 1/2 cup grass-fed gelatin (I use Perfect Supplements brand. Use coupon code DELICIOUS10 to save 10% on your order); 2 tsp baking powder; 1 tsp xanthan gum (optional, but adds structure to the muffins); 1/2 tsp sea salt; 1/2-1 cup chocolate chips or chocolate chunks of your choice

Yield: 12 Muffins

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Chocolate lovers unite for these double chocolate pumpkin protein muffins. Rich chocolate flavor with a hint of pumpkin. Full of protein and fiber to keep you feeling full and satiated for hours. Slather them with some grass-fed butter and you're in for a real treat!

Ingredients

1 (15oz) can pumpkin puree (not pumpkin pie filling!)
4 eggs
1/4 cup granulated sweetener of your choice (I use erythritol. Please see my note in the blog post above. This makes for a very not sweet muffin. Add more sweetener if you like things sweeter. 1/2-3/4 cup would be more "normal")
1/2 cup coconut oil, melted
1/2 cup milk of your choice (I used coconut milk)
2 tsp vanilla extract
1 cup blanched almond flour
1/2 cup cocoa or cacao powder
1/2 cup grass-fed gelatin (I use Perfect Supplements brand. Use coupon code DELICIOUS10 to save 10% on your order)
2 tsp baking powder
1 tsp xanthan gum (optional, but adds structure to the muffins)
1/2 tsp sea salt
1/2-1 cup chocolate chips or chocolate chunks of your choice

Instructions

Preheat your oven to 350 F.
Grease or paper-line your muffin tins and set aside.
In a large mixing bowl, combine your pumpkin puree, eggs, coconut oil, milk, granulated sweetener, and vanilla. Mix until well combined.
In a separate bowl, combine the almond flour, cocoa powder, gelatin, baking powder, xanthan gum (if using), and sea salt. Stir to combine.
Slowly add the dry ingredients into the wet ingredients, mixing until combined.
Spoon the batter into your muffin tins. Tap the bottom of the tins on the counter a few times to help the batter settle evenly.
Bake for 25-35 minutes. The tops will be firm, but the centers will still be soft and moist.
Remove from the oven and let cool before serving. You can serve right out of the oven, but they will be super soft and more likely to fall apart.
Store in the fridge, or freeze any leftovers in an airtight container.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 182mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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