This post may contain affiliate links. Please read my disclosure policy.
These light, easy, and moist protein pumpkin muffins are so good, you will want to eat them all year round! No oil needed and made in only one bowl.
They are so moist and delicious; no oil or egg needed! You can easily make these in one bowl for a quick breakfast in the morning or snack. They even serve well as a dessert like my eggless pumpkin pie recipe!
They are high in carbs (perfect for those vegan curves), low fat, and has 9 grams of complete protein per muffin which is needed for healthy vegan weight gain.
Protein Pumpkin Muffins KEY Ingredients
- Puree pumpkin: The star of this recipe!
- Pumpkin Spice: Be sure your pumpkin spice is nice and fresh for maximum flavor.
- Sea Moss Milk. I am using my sea moss milk for this recipe because it is high in protein and contain a lot of minerals.
- Pea Protein: Typically I used hemp protein powder however, hemp protein powder is best paired with chocolate recipes. Caramel or vanilla pea protein powder pairs well with this smoothie not changing it's color and giving it a nice flavor.
- Spelt Flour: I use spelt flour ALOT here on Vegan With Curves and for good reason. Spelt is easily digestible and it is higher in protein than most flours.
- Applesauce: in this recipe, the applesauce replaces the the oil keeping the muffins very moist.
- Apple Cider Vinegar: This ingredient interacts with the baking powder making your muffins rise.
- Raw Pumpkin Seeds: Packed with essential nutrient needed on a vegan diet like magnesium and zinc can be found in pumpkin seeds. I had to add them to these muffins!
Canned Pumpkin or Fresh Pumpkin?
I highly recommend using canned pumpkin as it will make your recipe easier and save you time since it's already pureed.
If you insist on using fresh pumpkin, you make your own puree by following this awesome guide on Not Enough Cinanmon's website How to Make Pumpkin Puree.
Now there is a difference between canned pumpkin puree and canned pumpkin pie filling. DO NOT USE canned pumpkin pie filling.
Canned pumpkin pie filling is already flavored with sugar and pumpkin spice. Canned pumpkin puree is an unflavored cooked pumpkin that has been pureed giving YOU control of how much sugar and pumpkin spice to add.
SUBSTITUTION, COOK, AND STORAGE TIPS:
- As mentioned above, use canned pumpkin puree NOT can pumpkin pie filling!
- Don't like pumpkin? Use sweet potato puree or butternut squash puree instead!
- Make sure your pumpkin spice is fresh and new to really get that nice pumpkin spice flavor. You can also make your own Homemade Pumpkin Spice!
- You can use any sugar you desire besides brown sugar. I find the extra flavor of brown sugar pairs really well with pumpkin spice.
- These muffins will keep in an air tight container at room temperature for up to 24 hours, in the refrigerator covered for up to 7 days, or in the freezer for up to 1 month.
Other Muffin Recipes You’ll Love
One Bowl Protein Pumpkin Muffins
- 1¾ cup spelt flour, level note 1
- 2½ teaspoon baking powder, level
- 1 teaspoon baking soda, level
- 1 tablespoon pumpkin spice, level
- ¼ teaspoon sea salt, level
- ½ cup brown sugar, level
- 1 scoop or ¼ cup vanilla or caramel flavored protein powder note 2
- ¾ cup sea moss milk note 3
- 1½ teaspoon apple cider vinegar
- ¼ cup applesauce
- 1 cup canned pumpkin puree note 4
- ¼ cup raw pumpkin seeds
- additional brown sugar (optional)
- Preheat the oven to 350°F (180°C) and add muffin liners to your muffin tray for easier clean-up. Or you can spray a muffin tray with non-stick spray. Set aside.
- In a large mixing bowl add in all your dry ingredients; spelt flour, baking powder, baking soda, pumpkin spice, sea salt, brown sugar, and protein powder. Lightly mix together well.
- To that same bowl add your wet ingredients; sea moss milk, apple cider vinegar, applesauce, and canned pumpkin puree. With your silicone spatula, mix all ingredients together until until just combined. DO NOT over mix your batter. It's even okay to have a few dry flour spots. Your batter should be thick and have some elasticity.
- Using a ¼ cup measuring cup, spoon into muffin tins, dividing evenly into 10 muffins. Top with raw pumpkin seeds and sprinkle on a little brown sugar on top (optional). Bake for 18- 20 minutes until a toothpick inserted in middle comes out clean. Remove from heat and allow muffins to cool before removing from pan. Serve and enjoy!
- SPELT FLOUR: All purpose flour will be find to work with this recipe if you don't have spelt flour. I can't guarantee how well this will work with gluten free flours.
- PEA PROTEIN: Caramel or vanilla pea protein powder pairs well with these muffins, not changing it's color and giving it a nice flavor. Feel free to use whatever protein powder you have on hand. Note if using hemp protein powder, the color might change.
- SEA MOSS MILK: You can use any milk of your choice. Just be sure to use a plant based milk that has 8 grams of protein or more. My sea moss milk recipe has 10 grams of protein per serving!
- PUMPKIN PUREE: Use canned pumpkin puree NOT canned pumpkin pie filling! You can also substitute with sweet potato puree or butternut squash puree instead.
- KEY BAKING TIP: When I say “level” as a measurement, that means that the top of what you're measuring is flat; no flour/sugar goes above the top of the measuring cup or measuring spoon. You can use a food scale for more accuracy. Click the "metric" button to see weighed measurements.
Update Notes: This post was originally published on October 7, 2018, but was republished with new photos, new ingredients, step by step instructions, tips, and a video on August 13, 2022.
As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.