Preheat the oven to 350°F (175°C). Grease a muffin tin or line it (using the total number of mini muffins listed in the recipe’s serving details). Set aside.

In a large bowl, combine the almond flour, protein powder, baking powder, salt, and spices. Mix well.

In a separate bowl, whisk together the eggs, pumpkin puree, Greek yogurt, vanilla, and sweetener until smooth.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.

Divide the batter evenly among the prepared muffin cups, using about 2 heaping tablespoons per muffin (filling each about ¾ full).

Bake for 18-22 minutes, until the centers are set. Remove from the oven and let cool before serving.

Meal Prep Tip: Store in an airtight container in the refrigerator for up to 4-5 days, or freeze for longer storage. Reheat in the microwave for 15-30 seconds before serving.