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One Bowl Protein Pumpkin Muffins

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.
Course Breakfast, Dessert, Snack
Cuisine Vegan
Keyword protein pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 176kcal
Author Gina Marie

Ingredients

Dry Ingredients

  • cup spelt flour, level note 1
  • 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

Wet Ingredients

  • ¾ cup sea moss milk note 3
  • teaspoon apple cider vinegar
  • ¼ cup applesauce
  • 1 cup canned pumpkin puree note 4

Additions

Instructions

  • 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!

Notes

SCROLL UP TO THE BLOG POST TO SEE STORAGE TIPS, MEAL PREP, AND MORE INFORMATION ABOUT THIS RECIPE!
  1. 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. 
  2. 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.
  3. 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!
  4. PUMPKIN PUREE: Use canned pumpkin puree NOT canned pumpkin pie filling! You can also substitute with sweet potato puree or butternut squash puree instead.
  5. 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. 

Nutrition

Serving: 1muffin | Calories: 176kcal | Carbohydrates: 37g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Sodium: 185mg | Potassium: 213mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3886IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg