Kid-friendly pumpkin protein muffins that are light, fluffy and moist! The perfect quick and healthy fall breakfast that your family will love! Gluten free, dairy free and easy to make vegan.
When fall hits I’m so ready to take advantage of all the pumpkin treats! It’s been a mission around here to make some healthy pumpkin desserts so you’re definitely going to want to try pumpkin cheesecake fat bombs and healthy pumpkin pie when you’re not making these pumpkin protein muffins.
As if you couldn’t get enough, pumpkin for breakfast is also a thing with these overnight oats! Or if you’re here because muffins are your thing, be sure to check out all of the delicious muffin recipes here including protein blueberry muffins!
Why This Recipe Works
- Perfect make ahead snack that freezes well. You can bake a double batch and have easy breakfast or snacks on hand.
- The perfect amount of sweetness from maple syrup an a bit of chocolate. Made with no refined sugar making them a healthier breakfast choice for your family.
- Added protein gives your family a little extra protein boost in this healthy muffin.
- Dairy free and gluten free as written and easy to make vegan with a few simple swaps. Check out my almond flour banana muffins if you are looking for a paleo or low carb version (just swap banana for pumpkin.)
- Pumpkin protein muffins are quick to prep and bake! Only 5 minutes to throw together and 15 to bake.
Ingredients You Need for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Canned Pumpkin Puree: This is by far the easiest kind of pumpkin to use for this recipe. You can generally find canned pumpkin in the fall seasonal section or the canned vegetables section of your grocer.
- Eggs: To make this recipe vegan you can swap eggs for unsweetened applesauce or flax eggs.
- Mix-ins: Mini chocolate chips are my favorite but chopped almonds, pecans or walnuts would be a great addition also.
- Protein: I used vegan vanilla plant protein but you can also swap for whey. Alternatively, you can add in some Greek Yogurt if you do not want to use protein powder.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Begin by whisking together the dry ingredients in a large bowl. In a separate bowl, mix together wet ingredients until the mixture resembles a creamy pumpkin pie texture.
Combine wet with dry ingredients and fold in any mix-ins and stir until just moistened. Use a standard sized cookie scoop to measure out 12 muffins. Bake at 425F for 5 minutes and 350F for 10-15 minutes or until a toothpick comes out clean.
- Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.
- Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.
- Allow muffins to cool completely before peeling muffin liners.
- If you want to make these in one bowl using just a blender, check out a recipe I made for What Moms Love and just swap bananas for pumpkin.
I used Orgain Vanilla Plant Protein. Any powder would work, including whey or collagen.
Try swapping coconut oil with applesauce to lower calories and fat.
To increase the protein in this recipe, add in ⅓ cup Greek yogurt and a bit more flour if mixture seems too moist.
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Pumpkin Protein Muffins
- 1 cup gluten-free flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon himalayan salt
- 1 cup pumpkin puree
- ½ cup coconut oil melted
- ½ cup raw maple syrup
- 2 eggs
- ¼ cup vanilla vegan protein
- ¼ cup dairy free chocolate chips
- 1 teaspoon vanilla extract
- Preheat oven to 425 F.
- Lightly spray muffin liners with coconut oil and place into muffin tray.
- Combine dry ingredients and mix well.
- Separately, mix together the pumpkin, coconut oil, maple syrup, vanilla extract and eggs until well incorporated.
- Stir in chocolate chips.
- In parts, add in dry ingredients until just moistened.
- Using an ice cream scoop, fill muffin cups ¾ way full.
- Bake for 5 minutes at 425 then reduce heat to 350 and bake for 15 minutes or until the center of the muffin is lightly browned and a toothpick comes out clean from the center.