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Pumpkin Protein Muffins

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 211kcal
Author Lyndsey


  • 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.


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.


Serving: 1muffin | Calories: 211kcal | Carbohydrates: 22.9g | Protein: 5.5g | Fat: 11g