Double-Chocolate Pumpkin Protein Muffins
I must have made these little nuggets-of-love every week, for over month now. Actually, I’ve pretty much been making them off and on since the start of “pumpkin season” last year! I love cooking with pumpkin and almost always either have some fresh-frozen chunks in the freezer or a can of unsweetened 100% pumpkin puree in the pantry. Adding pumpkin brings an extra richness to these muffins and a heaping dose of fiber, potassium, and vitamin C, too!
How to describe these…?
I know a lot of people have trouble with the descriptive word which comes to mind, so let me try and tip-toe around it to explain. I would describe these guys are super spongy, hydrated, saturated, and simply divine… Basically, what I am trying to say is, they’re MOIST. Sorry guys, couldn’t help myself. I’ll try to refrain in the future, since that is pretty much the most hated word in the dictionary.
How about I just close description with the fact that I was pleasantly surprised with how much I enjoy this recipe. It’s not only easy to make, but delicious and great to have on hand as a part of a quick breakfast or snack on the go. With not being a huge baker, I like when I can find some awesome baking short-cuts, such as the muffin mix used as the base in this recipe by Kodiak Cakes! All in all, this recipe is reminiscent of Devil’s Food Cake, which is best known for having a decadent and airy quality, yet, in an improved (healthier) version.
Hopefully you enjoy this protein packed, easy to make recipe as much as I do! Follow along for the reci-PLEASE below. 🙂
Links to some ingredients used below!