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Pumpkin Spice Protein Muffins
Original recipe: 12 servings · Prep: Under review · Cook: Under review · Total: Under review
By PowerProteinPlates Editorial TeamPublished Apr 21, 2026 | Updated Oct 20, 2026
American
Under review
meal-prep-friendlyeasy-recipeswhole-foods
Pumpkin spice muffins made with oat flour, plant-based protein powder, applesauce and flaxseed.
Prep
Under review
Cook
Under review
Total
Under review
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 3/4 cups oat flour (certified gluten-free if needed)
- 1/2 cup vanilla vegan protein powder (pea or rice-based)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 1 cup unsweetened canned pumpkin puree
- 1/2 cup unsweetened almond milk (or other plant milk)
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1/4 cup pure maple syrup (optional; omitting it does not make the recipe sugar-free)
- 2 tbsp ground flaxseed mixed with 6 tbsp warm water (flax egg)
- 1 tsp pure vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
-
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
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In a small bowl, combine ground flaxseed with warm water. Stir well and set aside for 5-7 minutes to thicken (flax egg).
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In a large bowl, whisk together oat flour, vegan protein powder, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and sea salt.
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In another bowl, mix pumpkin puree, almond milk, melted coconut oil, unsweetened applesauce, maple syrup (if using), flax egg, and vanilla extract until smooth.
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Pour wet ingredients into dry ingredients and gently fold until just combined, avoiding overmixing for tender muffins.
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Fold in chopped walnuts or pecans if using.
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Divide batter evenly among muffin cups, filling each about three-quarters full.
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Bake 22-25 minutes or until a toothpick inserted into the center comes out clean.
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Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Refrigerate cooled muffins in an airtight container for up to 4 days or freeze for up to 3 months.
Timing note
Allow for preparation and preheating, 5-7 minutes flaxseed resting, 22-25 minutes baking, 10 minutes in-pan cooling and complete rack cooling.
Storage
Refrigerate promptly in covered containers for up to 4 days.
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