What is the definitive guide to Carolyn Scott's Vegan Pumpkin Spice Chocolate Chip Protein Breakfast Muffins?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. Here’s my go-to guide for my Vegan Pumpkin Spice Chocolate Chip Protein Breakfast Muffins so you have everything in one place.

• 2 cups quinoa or almond flour

• 2 servings vegan vanilla protein powder

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 tsp espresso powder

• 2 tbsp granulated monk fruit (or preferred sweetener)

• 1 tsp pumpkin pie spice

• 1 cup plant-based milk (I love flax milk for extra protein)

• 2 flax eggs (2 tbsp ground flax or chia + 6 tbsp warm water, let gel)

• 1 can organic pumpkin purée

• Monk fruit–sweetened chocolate chips

• Preheat oven to 350°F

• Grease 12 muffin molds

• Mix all dry ingredients

• Stir in wet ingredients and flax eggs

• Fold in chocolate chips

• Scoop evenly into molds (an ice cream scoop helps)

• Bake 25–30 minutes, until a toothpick comes out clean

• Rest 5–10 minutes before removing; centers will be fudgy, not raw

• Store in airtight container

Would you like me to add substitutions (no protein powder, nut free, or different sweeteners)?