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    Flourless Pumpkin Protein Muffins

    Oct 16, 2017 • Breakfast, Festive/Holidays, Luteal Phase, Menstrual Phase, Sweets

    Jump to Recipe·Print Recipe
    Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes! #vegan #pumpkin #protein #muffins

    It’s Monday and I’m feeling cheery while writing this Flourless Pumpkin Protein Muffins post, since Terry closed on our new house this morning and we’re picking up the keys in a few minutes! EEEKK!

    We’re not in a rush to move in right away since it will be easier to remodel the master bathroom and re-stain the wood floors without our stuff in the house, but I’m definitely feeling eager to get in there! All of it feels surreal, like this day would never come… I’m sure many of you can relate! The whole process of house hunting and closing has been an interesting (and very long) ride, but it’s all happening now. We still have a ways to go, but hope to be moved in by Thanksgiving, or at least before Christmas.

    You never really know with these things so we’re practicing patience and having fun with it along the way! And these Flourless Pumpkin Protein Muffins will fuel us through the process :). Follow along on instagram for more updates!

    When you have a taste for something slightly sweet, but also on the healthier side (which is basically everyday, no?!), you need to grab one of these muffaroons. Think a slightly sweet, light and gooey pumpkin treat type of muffin, delivering plant protein in each bite, with no flour necessary! Protein powder acts as the “flour” in this recipe, along with almond butter (I like this one) to hold everything together (or any nut butter of choice) and warming spices like cinnamon and nutmeg to finish it off!

    This is one of the easier recipes I’ve ever posted.

    Topped with carob chips (or vegan chocolate chips) and after they’ve been baked, I recommend a spoonful of runny almond butter for good measure, because extra almond butter is ALWAYS a good idea.

    Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes! #vegan #pumpkin #protein #muffins

    The good news? These muffins didn’t last long around here (less than one day!), which means they were a huge hit!

    The bad news? They didn’t last long around here… hah! Like, we gobbled them up as if protein muffins were our last meal on Earth.

    Either way, I’ll be making them again this week (in this muffin tin!) because they were THAT good, and I figured you might want to know about these cutie (and healthy!) little pumpkin muffins too. They make the perfect on-the-go snack, after dinner treat or even alongside a smoothie for breakfast! They just might save your life when you have no time to whip up a smoothie or oatmeal.

    Not to mention, they’re made in one bowl and one bowl only!! I love them!

    Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes! #vegan #pumpkin #protein #muffins
    Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes! #vegan #pumpkin #protein #muffins
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    Flourless Pumpkin Protein Muffins

    ★★★★★ 5 from 1 reviews
    • Author: Shannon Leparski
    • Prep Time: 10
    • Cook Time: 25
    • Total Time: 35
    • Yield: 12 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: Muffin
    Print Recipe
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    Description

    Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes!


    Ingredients

    Scale

    Wet Ingredients

    • 1 cup pumpkin purée (not pumpkin pie filling)
    • 3/4 cup almond butter (or any nut butter)
    • 1 ripe banana, mashed
    • 1/4 cup maple syrup
    • 1 tablespoon melted coconut oil
    • 1 teaspoon vanilla

    Dry Ingredients

    • 1 scoop vanilla plant protein (I used Vega Protein & Greens)
    • 1 teaspoon aluminum-free baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon sea salt
    • vegan chocolate chips or carob chips, to top

    Instructions

    1. Preheat oven to 400 degrees F. Line a muffin tin with liners.
    2. In a large bowl, add all wet ingredients and mix until well combined and smooth.
    3. Next, fold in all dry ingredients until well combined.
    4. Fill muffin liners 3/4 full (about two heaping tablespoons each). Top with chocolate chips or carob chips.
    5. Bake for 20-25 minutes, or until toothpick comes out clean.
    6. Enjoy!

    Notes

    • Store in airtight container. Can be stored at room temperature or in refrigerator.
    • I haven’t tried freezing the muffins so I can’t offer advice for freezing.

    Keywords: Flourless, Pumpkin, Protein, Muffins, Vegan, Gluten Free, one bowl, breakfast, chocolate chip, carob

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    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes! #vegan #pumpkin #protein #muffins

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    Reader Interactions

    Comments

    1. Sam

      October 07, 2020 at 1:52 pm

      Do you mean baking powder instead of baking soda? Baking soda never has aluminum in it, but baking powder often does, so I just wanted to be sure before trying these. Thanks!

      Reply
    2. Leanne

      March 04, 2019 at 8:47 am

      These are delicious! I altered them a little for higher protein (2 scoops pea/rice protein unflavored) and lower fat (1/3 cup almond butter + extra half cup of pumpkin), and they turned into an almost molten pumpkin cake with actual cakey-ness on the outside and a gooey middle.

      ★★★★★

      Reply
    3. yolanda hernandez

      May 27, 2018 at 6:18 pm

      does not specify the size of can of pumpkin … 14 ounce 16 ounce what size ?

      Reply
    4. Alexa

      February 26, 2018 at 8:26 am

      What is the nutrition information in these? They are delicious!!

      Reply
    5. CJ

      November 27, 2017 at 9:34 am

      These look awesome! My muffin tin is out of commission, though…any idea how this would bake up in a loaf pan instead?

      Reply
      • Shannon Leparski

        November 27, 2017 at 10:10 am

        Hi CJ! I imagine it would bake fine, although I haven’t tried it! Just make sure to oil grease the pan well or use parchment paper! Let me know if you end up trying it, I’m curious now!

        Reply
    6. Kathleen

      November 26, 2017 at 9:22 pm

      These look great! Do you know the macros/nutrition for each?

      Reply
    7. Whitney Cole

      November 13, 2017 at 11:30 am

      I have made these 3 times in the last two weeks. My family loves them!

      Reply
    8. Vegan Rachel

      October 19, 2017 at 9:20 pm

      This recipe looks super simple and delicious! I love how few ingredients it has!

      Reply
      • Shannon Leparski

        October 22, 2017 at 12:34 pm

        Yes me too Rachel! It couldn’t be easier 🙂 Hope you are able to try it!

        Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    SHANNON LEPARSKI, IHP
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When my blood sugar is on a nasty rollercoaster, I’m not the best mama that I know I should be for my girl. I’m more irritable and short. So I prioritize protein, healthy fats and carbs at each meal. This helps me feel balanced and provides energy to play and chase after her all day! I need all the fuel I can get.

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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