Pumpkin Protein Muffins with Greek Yogurt

Instructions:

1. Combine pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract in a high-speed blender. Pulse on high for 30–45 seconds until the mixture is velvety smooth.
2. Add almond flour, protein powder, pumpkin pie spice, baking soda, and salt to the blender. Pulse 3–5 times until flour streaks disappear; do not over-blend.
3. Gently fold in the dark chocolate chips using a rubber spatula.
4. Divide the batter evenly among 12 lined muffin cups.
5. Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 5 minutes before transferring to a wire rack.