Step 1

Preheat oven to 400 degrees. Line a muffin tin with liners or use non-stick spray.

Step 3

In a large bowl combine flours, protein powder, baking powder, pumpkin spice, cinnamon and salt.

Step 5

In a medium sized bowl whisk together pumpkin, yogurt, egg, sugar and vanilla.

Step 7

Add wet ingredients to the flour mixture and mix until just combined.

Step 9

Fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~7 or so muffins, depending on the size of your muffin tin.

Step 11

If desires, top with chopped nuts (I used pecans!), chocolate chips or even shredded coconut!

Step 13

Bake muffins at 400 for 18-20 minutes until golden brown and a toothpick inserted comes out clean.

Step 15

Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.