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    Home » Recipes » Desserts » Easy Pumpkin Protein Muffin (Vegan)

    Easy Pumpkin Protein Muffin (Vegan)

    Published: Jan 24, 2022 · Modified: Oct 5, 2023 by Chelsea Peachtree · This post may contain affiliate links ·

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    These easy vegan pumpkin protein muffins are packed with protein and pumpkin spice flavor. They are so easy to whip up and are perfect for a vegan breakfast or healthy snack. Make a batch for meal prep for the week, and breakfast is done.

    a stack of pumpkin protein muffins
    A stack of pumpkin protein muffins

    Why I love this recipe

    These are the best vegan pumpkin muffins and for good reason! They are:

    • Super easy to make
    • Ready in under 30 minutes
    • No added sugar, so they are perfect for breakfast
    • Packed with protein
    • No oil added
    • Lazy vegan (made without eggs and dairy)- no hard to find ingredients

    Equipment

    • Muffin pan
    • Mixing bowl
    • Optional - muffin liners

    Ingredients for pumpkin protein muffins

    You will need a few simple ingredients for this easy recipe. They are full of protein and use healthy ingredients. 

    Ingredients needed for vegan pumpkin protein muffins: vanilla extract, pumpkin puree, chocolate chips, protein powder, oat flour, flax egg, maple syrup, and spices
    ingredients needed for vegan pumpkin protein muffins

    Pumpkin puree -  Any kind will work. I used Libby’s pumpkin puree (the same thing you would use for pumpkin pie filling). 

    Flaxseed meal - Thankfully there are a ton of vegan egg substitutes, like aquafaba, Just Egg, or flax egg. For this muffin recipe I use a “flax egg” which is ground flaxseed mixed with water. These muffins call for one tablespoon ground flaxseed meal with three tablespoons of water.

    Pure Maple syrup - If you don’t need to make this recipe vegan, you can use honey. If you would like to lower the sugar content in these muffins, you can substitute for date syrup.

    Oat flour - You should be able to find this at the grocery store, but if not you can make your own. To make it yourself, blend 1 scant cup of rolled oats in a blender or food processor. Be sure to re-measure out ¾ cup once it's blended. If you use certified gluten free oats, then this recipe will be gluten free. 

    Vegan protein powder - Adding protein powder is the easiest way to pack these muffins full of protein.  I like to use Vanilla Natreve. You can also use Orgains or any brand you prefer.

    Pumpkin pie spice - A blend of fall spices including cinnamon, nutmeg, ginger, allspice, and cloves. 

    Vegan chocolate chips - Not all chocolate chips are vegan, so make sure you check the label. 

    Plant based milk - Use whatever non dairy milk you have on hand here, oat milk, soy milk, almond milk, etc. 

    Other ingredients: vanilla extract, baking soda, baking powder, cinnamon, salt

    How to make vegan pumpkin protein muffins

    These tasty pumpkin protein muffins are truly easy to make. Only one mixing bowl is required. It’s as simple as mixing the ingredients and baking! 

    First, preheat the oven to 350 degrees F. Line muffin tray with 7 paper liners or grease with avocado oil spray. 

    Prepare flax egg by combining one tablespoon ground flax seed meal with three tablespoons of water and allow to sit for 15 minutes.

    In a large bowl, mix together1 cup pumpkin puree, maple, vanilla extract, flax egg, and plant based milk. Mix until combined. 

    Add in the dry ingredients: oat flour, protein powder, baking soda, baking powder, cinnamon, salt, and pumpkin pie spice. Mix in the dry with the wet ingredients until combined.

    wet ingredients combined in a glass bowl.
    Combine wet ingredients
    Wet ingredients mixed with dry in a glass bowl.
    Add in dry ingredients
    ingredients combined in a glass bowl
    Fold in chocolate chips

    Fold in chocolate chips.  The muffin batter will be soft. 

    Add 2 tablespoons of batter into each muffin liner.  You can make this easier by using a small cookie or ice cream scoop. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. 

    Eat these healthy vegan muffins for breakfast or a snack!

    vegan pumpkin muffins in a muffin pan before baking.
    Add 2 tablespoons of batter to each muffin
    vegan pumpkin muffins in a muffin pan after baking.
    Bake for 18-20 minutes

    Other protein packed goodies

    • Easy Chocolate Banana Protein Muffins (vegan)
    • No Bake Gingerbread Protein Balls
    • Gooey Vegan Protein Brownies

     

    Storage and Reheating

     

    How to store leftovers

     Store these easy vegan pumpkin muffins in an airtight container in the fridge for up to 5 days.

    How to freeze

     You can freeze these muffins if you have leftovers. Add to a freezer bag and freeze. To defrost, place in the refrigerator over night. 

    Substitutions & Variations

    I love these healthy vegan pumpkin muffins as is, but you can change them up so they are perfect for you!

    • Top with a smear of peanut butter for some extra protein. 
    • You could also use all purpose flour or whole wheat flour in these by replacing the oat flour with an equal weight (not volume). 
    • There are also other options for gluten-free flour, like almond flour, buckwheat flour, or arrowroot flour. 
    • Top with pumpkin seeds or sunflower seeds for some extra crunch.
    • To make these banana pumpkin muffins, add in ½ mashed banana into the batter.

    FAQs

    What protein powder should I use?

    You can use your favorite protein powder in these muffins. I like to use Vanilla Natreve.

    How much protein in these pumpkin protein muffins?

    There are 9 grams of protein in each of these muffins.

    Can I make this ahead of time?

    You can make these healthy pumpkin muffins ahead of time by a few days. They are good in the refrigerator for up to 5 days.

    pumpkin protein muffin with a bite taken out on a cutting board, a cup of coffee in the background
    Pumpkin protein muffins

    More pumpkin recipes

    Craving some more pumpkin treats? I got you covered. 

    • Decadent Vegan Pumpkin Brownies
    • Creamy Vegan Pumpkin Sage Pasta
    • Festive Pumpkin Spice Granola
    • Boozy Vegan Pumpkin Spice Latte
    a stack of pumpkin protein muffins

    Easy Pumpkin Protein Muffin (Vegan)

    Chelsea Peachtree
    These easy vegan pumpkin protein muffins are packed with protein and pumpkin spice flavor. They are so easy to whip up and are perfect for a vegan breakfast or healthy snack. Make a batch for meal prep for the week, and breakfast is done.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 servings
    Calories 158 kcal

    Equipment

    • Muffin pan
    • Mixing bowl
    • Optional - muffin liners

    Ingredients
      

    • 1 tbsp ground flaxseed meal
    • 3 tbsp water
    • 1 cup pumpkin puree Libby is the best
    • 3 tbsp maple syrup
    • 2 tbsp plant based milk
    • 1 tsp vanilla extract
    • ¾ cup oat flour
    • ½ cup vegan protein powder I like Vanilla Natreve. You can also use Orgains or any brand you prefer
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp cinnamon
    • ½ tsp pumpkin pie spice
    • ¼ tsp salt
    • ¼ cup vegan choc chips

    Instructions
     

    • Prepare flax egg by combining flaxseed meal and water. Allow to sit for 10 minutes.
    • Preheat oven to 350 degrees F.
    • Line muffin tray with 12 muffin liners or grease with avocado oil spray.
    • In large bowl, mix together pumpkin puree, maple, plant based milk, vanilla extract, and flax egg. Mix until combined.
    • Add in oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix again until combined. It will be a little hard at first, but will become creamier as you mix.
    • Fold in chocolate chips.
    • Add 2 tbsp of batter into each muffin liner.
      If you want larger + less muffins, add 3 ½ tbsp. Note, bake time may vary!
    • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

    Notes

    You can make your own oat flour by blending 1 scant cup of rolled oats in blender or food processor. Just be sure to re-measure out ¾ cup  once its blended)
    You can use honey in place of maple syrup for non-vegan muffins.
    You can substitute date syrup for lower sugar. 
    Store in an air tight container in fridge for up to 5 days.

    Nutrition

    Serving: 1muffinCalories: 158kcalCarbohydrates: 22gProtein: 9gFat: 4gSaturated Fat: 2gSodium: 307mgPotassium: 152mgFiber: 3gSugar: 10gVitamin A: 5457IUVitamin C: 2mgCalcium: 84mgIron: 3mg
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