Pumpkin mixed with chai spices! These muffins are light, fluffy, and exploding with flavor.

Ingredients:

1 cup pumpkin puree

1 cup almond flour

½ cup whole wheat flour

1 scoop vanilla protein powder

½ cup nonfat vanilla Greek yogurt

1/3 cup unsweetened applesauce

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon ground cardamom

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup light brown sugar

¼ cup Truvia or ½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with nonstick baking spray.
2. Mix pumpkin, apple sauce, yogurt, and eggs on low in a stand mixer with a paddle attachment.  Add sugar, brown sugar, and vanilla and mix until smooth.   
3. Whisk flours, protein powder, baking powder, baking soda, salt, cinnamon, cardamom, cloves, ginger, and nutmeg. 
4. Gradually fold in the flour mixture mixing on low.
5. Use a spatula to scrape down the sides.
6. Use a large cookie scooper to fill the muffin tins.
7. Bake 20-25 minutes until muffins are golden brown and set.
8. Let muffins cool for at least 10 minutes before removing from muffin tins. 
9. Cool on a wire rack. Then transfer to an air-tight container.
10. Store in the refrigerator after 1 day.
11. Enjoy!