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.
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
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Muffin
Description
Flourless Pumpkin Protein Muffins. Vegan and Gluten Free! Delicious, one bowl pumpkin muffins, ready in 35 minutes!
Ingredients
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
- Preheat oven to 400 degrees F. Line a muffin tin with liners.
- In a large bowl, add all wet ingredients and mix until well combined and smooth.
- Next, fold in all dry ingredients until well combined.
- Fill muffin liners 3/4 full (about two heaping tablespoons each). Top with chocolate chips or carob chips.
- Bake for 20-25 minutes, or until toothpick comes out clean.
- 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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No offense or anything but why would you post a recipe where are they completely collapsed?
This is typical of many flourless desserts. Since they dont use rising agents (or smaller quantities that typical recipes), they are more dense and less structured. As they cool, they tend to “collapse”.
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!
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.
★★★★★
does not specify the size of can of pumpkin … 14 ounce 16 ounce what size ?
What is the nutrition information in these? They are delicious!!
These look awesome! My muffin tin is out of commission, though…any idea how this would bake up in a loaf pan instead?
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!
These look great! Do you know the macros/nutrition for each?
I have made these 3 times in the last two weeks. My family loves them!
This recipe looks super simple and delicious! I love how few ingredients it has!
Yes me too Rachel! It couldn’t be easier 🙂 Hope you are able to try it!