Deliciously moist, protein-rich muffins made with pumpkin puree, peanut butter, and Greek yogurt, filled with gooey chocolate centers.

Scale

1/2 cup pumpkin puree

1/2 cup peanut butter

1/3 cup Greek yogurt

1/4 cup honey or maple syrup

1 egg

1 teaspoon vanilla extract

1 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

Pinch of salt

1/2 cup dark chocolate squares or chips

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Mix pumpkin puree, peanut butter, yogurt, honey, egg, and vanilla.

3. Combine oats, baking powder, baking soda, spices, and salt.

4. Fold dry ingredients into wet.

5. Fill muffin cups halfway, add chocolate, top with batter.

6. Bake 18–20 minutes. Cool slightly before serving.

Use full-fat Greek yogurt for the best texture.

Store muffins in the fridge up to 1 week or freeze for 2 months.