Easy Pumpkin Protein Muffin (Vegan)
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.
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
- 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.
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.
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!
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.
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.
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
Easy Pumpkin Protein Muffin (Vegan)
- ▢ 1 tbs ground flaxseed meal
- ▢ 3 tbs water
- ▢ 1 cup pumpkin puree Libby is the best
- ▢ 3 tbsp maple syrup
- ▢ 2 tbsp plant based milk
- ▢ 1 tsp vanilla extract
- ▢ 3/4 cup oat flour
- ▢ 1/2 cup vegan protein powder I like Vanilla Natreve. You can also use Orgains or any brand you prefer
- ▢ 1 tsp baking powder
- ▢ 1/2 tsp baking soda
- ▢ 1/2 tsp cinnamon
- ▢ 1/2 tsp pumpkin pie spice
- ▢ 1/4 tsp salt
- ▢ 1/4 cup vegan choc chips
- 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 7 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.
- Fold in chocolate chips. The batter will be soft.
- Add 2 tbsp of batter into each muffin liner.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- 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.