Start by preheating your oven to 350°F (175°C) and get your muffin tin ready, line it with paper liners or lightly grease it so your muffins slide out effortlessly.

In a big bowl, mix together the pumpkin purée, eggs, creamy peanut butter, and vanilla extract until silky smooth.

In a separate bowl, whisk together the almond flour, vanilla protein powder, baking soda, cinnamon, nutmeg, and a pinch of sea salt. This ensures the spices and protein are evenly spread so every muffin is flavorful and perfectly balanced.

Gently fold the dry mix into the wet ingredients with a spatula until just combined. Don’t worry if a few streaks of flour remain, they’ll disappear while baking. Then fold in the chocolate chips, saving a few to sprinkle on top for a little extra chocolatey flair.

Distribute the batter evenly among the muffin cups, stopping when they’re about three-quarters full. Smooth the tops lightly and scatter the remaining chocolate chips over them, a small touch that makes a big difference.

Bake for around 15 minutes, and let your kitchen fill with that irresistible aroma of pumpkin and warm spices. Test with a toothpick, it should come out clean or with just a few soft crumbs for perfectly tender muffins.