1/2cup vanilla whey protein powderI used LeanFit vanilla whey
2TSPcinnamon
2TSPbaking powder
1/4TSPsea salt
TOPPINGS
1/4cupchopped pecans
4squaresLindtt sea salted chocolate
Instructions
Place all ingredients in a food processor and blend until smooth
Add the batter to your muffin tray - either use muffin liners or add avocado spray if not using a silicone tray
Sprinkle each muffin with some chopped pecans or other nut of choice + 4 squares of Lindtt dark chocolate or sea salted chocolate (chop the chocolates first on a cutting board)
Bake at 350 degrees F for 20 minutes or until toothpick comes out clean
Video
Notes
Why Lisa loves this recipe:Â
By incorporating whey protein and cottage cheese, these muffins will keep those  blood sugars stable—whey protein provides fast-absorbing amino acids that slow the release of glucose into the bloodstream, while cottage cheese offers slow-digesting casein protein, which further stabilizes energy levels and reduces spikes and crashes.
The pumpkin puree adds a boost of beta-carotene, a powerful antioxidant that your body converts into retinol (the active form of vitamin A); retinol is essential for hormone production, supporting everything from thyroid function to sex hormones and also supporting your immune system.
Finally, using oat flour brings in soluble fiber like beta-glucan, which supports gut health by promoting regular digestion, feeding beneficial gut bacteria (prebiotic effects), reducing inflammation in the digestive tract, and helping maintain a healthy microbiome for better overall immunity and nutrient absorption.
 These protein-packed pumpkin muffins are a delicious, nutrient-dense snack or breakfast option that's perfect for fall or any time you crave something cozy and wholesome!
