Making these Healthy Pumpkin Protein Muffins is a breeze, and they’re perfect for a quick snack, breakfast, or dessert. My kids couldn’t get enough of them, and I felt great knowing they were getting a good dose of protein and complex carbs.
Get ready for the best-ever Healthy Pumpkin Protein Muffins! They’re incredibly moist, tender, and the ultimate way to kickstart your day. Plus, they make fantastic snacks that my kids absolutely adore. And the best part? They’re gluten-free, vegan, and nut-free!
Pumpkin Protein Muffins
- 2 flax eggs 2 tablespoons ground flax + 4 tablespoons water, stirred and thickened for 5 minutes or 2 regular eggs
- 1 cup pumpkin puree
- ½ cup pure maple syrup buy in bulk
- 1 cup oat flour
- ⅓ cup vegan vanilla protein powder
- 3 teaspoons cinnamon
- 3 teaspoons pumpkin pie spice
- ⅛ teaspoon pink Himalayan salt
- 1 tablespoon baking powder
- ⅓ cup dairy-free dark chocolate chips plus a few more for topping if desired
- Preheat your oven to 350°F and grease 11 muffin tins with coconut oil, or use paper or silicone liners.
- In a medium bowl, mix all the wet ingredients until smooth. Add in all the dry ingredients except baking powder and dark chocolate chips. Mix until smooth, then gently fold in the baking powder and dark chocolate chips until just combined.
- Fill 11 muffin tins ¾ full with batter. Top with a few more dark chocolate chips if desired. Bake at 350°F for 15-18 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the muffins to cool for at least 20 minutes in the tins. Carefully twist the muffins to loosen them and remove from the tins. Enjoy! Store in an airtight container on the counter for up to 5 days, in the refrigerator for up to 8 days, or freeze for up to 3 months.