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–+ servings
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 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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