Paleo Pumpkin Protein Muffins with Chocolate Yogurt Frosting

Paleo Pumpkin Protein Muffins with dark chocolate and coconut yogurt frosting. These protein packed low carb pumpkin muffins are light and fluffy delicious. Simply bake them in the oven and enjoy the most moist and healthy pumpkin/chocolate muffins!

Dark chocolate filling – Paleo Pumpkin Protein Muffins

Did I tell you in my grade school years, I used to get through the day with just one gigantic chocolate muffin? Now think about it it’s so unhealthy because my body was missing all the nutritious protein and fiber but as a grade student with little money and no kitchen, it didn’t seem to bother me back then.

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Years later I now run a healthy food blog (Ha!) and as a I get older I’m particularly careful about my nutrition and the overall carb consumption. Not that I’m calorie counting but anything outside of protein and veggies I pay closer attention to what I eat unless I’m going to the gym regularly every week.

So when I decided to share a pumpkin muffin recipe, I literally spent over 3 weeks to try out various recipe flour combinations to keep my Paleo Pumpkin Protein Muffins as low carb as possible yet still moist and delicious.

I love chocolate, especially dark chocolate. So I thought why not make a Paleo Pumpkin Protein Muffins, filled with melted chocolate? To show you how much I love chocolate, I highly recommend melting extra dark chocolate and serve that as a spread/frosting coconut yogurt. Both toppings add so much extra deliciousness to my Paleo Pumpkin Protein Muffins. They are so irresistibly good.

Chocolate Coconut Yogurt Frosting

These Paleo Pumpkin Protein Muffins are slightly on the smaller side than regular muffins we see in the delis. But don’t get fooled by their size because coconut flour is high in fiber and can get quite filling in the tummy. One Paleo Pumpkin Protein Muffin with coconut yogurt spread on top, combined with some lovely coffee, all the stress seems to melt away for the day.

Autumn perfect & collagen protein rich!

So if you love healthy Paleo Pumpkin Protein Muffins (I know you’ve seen many on the net) I highly recommend you give mine pumpkin muffins a try. P.s. they are freezer friendly, too!

These Paleo Pumpkin Protein Muffins are –

Protein collagen packed
Filled with melted dark chocolate
Moist, light, fluffy delicious
High in fiber
Easy to make
Freezer friendly

Need I say more? If you give this Paleo Pumpkin Protein Muffins a try, be sure to tag @iheartumami.ny on Instagram. I’d love to see your creations!

Want to make 10 healthy meals in under 10 minutes each (who wouldn’t ?) be sure to subscriber to my blog here !

Recipe Card

Paleo Pumpkin Protein Muffins with Chocolate Yogurt Frosting

5 from 16 votes

By ChihYu Smith

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 12 muffins

Paleo Pumpkin Protein Muffins with dark chocolate and coconut yogurt frosting. These protein packed low carb pumpkin muffins are light and fluffy delicious. Simply bake them in the oven and enjoy the most moist and healthy pumpkin/chocolate muffins!  

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Ingredients  

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Dry ingredients:

• ▢ 1 ¼ cups coconut flour
• ▢ 1 tsp baking soda
• ▢ 2 tbsp unflavored collagen powder , such as Vital Protein collagen peptides
• ▢ ¼ tsp coarse salt
• ▢ 1 tsp pumpkin pie spice

Wet ingredients:

• ▢ 1 cup pumpkin puree , unsweetened
• ▢ 4 large eggs
• ▢ 6 tbsp melted coconut oil or extra virgin olive oil , plus little extra to grease muffin tins
• ▢ 2 tbsp maple syrup , alt. any keto or vegan friendly sweetener
• ▢ 4 tbsp full fat coconut milk

Filling + Spread:

• ▢ 2 oz. + 6 oz.melted dark chocolate of choice
• ▢ 6 oz. coconut yogurt , optional

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Instructions 

• Preheat oven to 350F.
• Combine dry ingredients in one bowl and whisk/mix well wet ingredients in a second bowl. Combine the wet and dry ingredients. Stir-well until no lumps. The batter will be on the thicker side but still very moist.
  
• If not using muffin liners, lightly grease the muffin tin with olive oil. Fill muffin cups 1/2 full with batter. Use a small teaspoon to create a little indent in the middle. Fill-in with about 2 tsp melted chocolate. Fill the muffin cups with more batter about ¾ full.
  
• Bake for 30 minutes, middle rack. Let cool before carefully removing them from the tin. They are soft and fluffy so handle with care. Serve with coconut yogurt and melted chocolate as frosting/spread.
  

Notes

These muffins are freezer friendly. Let them cool completely and store in freezer friendly containers. Defrost them in the fridge and enjoy them cold or warm up the muffins in a microwave or toaster oven.

 

Makes 11 to 12 muffins. Each muffin weights about 2 to 2.2 oz.

 

The nutrition label is for 1 muffin without the yogurt and extra chocolate frosting. The chocolate I use is unsweetened. 

Nutrition

Serving: 1muffin, Calories: 167kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 54mg, Sodium: 211mg, Potassium: 80mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3255IU, Vitamin C: 0.8mg, Calcium: 19mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

Love healthy breakfasts? Check out my make-ahead Whole30 Breakfast Sandwiches, Whole30 egg-free hash browns, Easy Chia Pudding with Strawberry Compote, Paleo grain-free oatmeal, Paleo Green Smoothie, and Whole30 breakfast meatballs.