Chocolate Pumpkin Swirl Protein Muffins

This recipe started with a simple idea from Ryan: “Could you make a muffin that looks like those cool marble cakes?” From that, these chocolate pumpkin swirl muffins were born.

A perfect balance of rich cocoa and warm fall spice, they’re beautiful, delicious, and perfect for sharing.

Ingredients (makes 9):

Chocolate Batter:

• ¼ cup (60g) pumpkin purée

• 1 egg

• 2 tbsp (32g) natural peanut butter

• 1½ tbsp (30g) maple syrup (or honey)

• 2 tbsp (24g) stevia (or coconut sugar)

• ½ tsp vanilla extract

• ½ cup (48g) oat flour

• ¼ cup (24g) chocolate protein powder

• 1 tbsp (6g) cocoa powder

• ¾ tsp baking powder

• ¼ tsp baking soda

• Pinch of salt

• 2 tbsp (30g) almond milk

• 2 tbsp (28g) mini chocolate chips

Pumpkin Batter:

• ¼ cup (60g) pumpkin purée

• 1 egg

• 2 tbsp (32g) natural peanut butter

• 1½ tbsp (30g) maple syrup (or honey)

• 2 tbsp (24g) stevia (or coconut sugar)

• ½ tsp vanilla extract

• ½ cup (48g) oat flour

• ¼ cup (24g) vanilla protein powder

• ¾ tsp baking powder

• ¼ tsp baking soda

• ½ tsp cinnamon

• ½ tsp pumpkin pie spice

• Pinch of salt

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How to Make It:

1. Preheat oven to 350°F and line or grease 9 muffin cups.

2. Prepare each batter in separate bowls.

3. Add a spoonful of pumpkin batter to each cup, followed by a spoonful of chocolate batter.

4. Swirl gently with a toothpick for a marbled look.

5. Bake 18–20 minutes until a toothpick comes out clean.

6. Cool completely before removing from the pan.

Macros (per muffin): 140 cal | 9g protein | 11g carbs | 5g fat

Note: Macros are approximate based on your ingredients and mix-ins.

These muffins are soft, balanced, and a showstopper to bring to any fall gathering, or to keep for yourself with coffee.