These pumpkin protein muffins are soft, perfectly spiced, and filled with real ingredients that actually make you feel good. They’re made with oat flour, almond butter, and vanilla protein powder for a fluffy, high-protein muffin that’s naturally gluten-free and dairy-free. I love baking a batch at the start of the week for an easy grab-and-go breakfast or snack that still feels like a cozy fall treat.
Ingredients: Pumpkin Protein Muffins
- Pumpkin purée
- Pure maple syrup
- Almond butter
- Non-dairy milk
- Vanilla extract
- Apple cider vinegar
- Oat flour
- Vanilla plant protein powder
- Pumpkin Pie Spice
- Salt
- Baking powder
- Chopped pecans (for topping)
I use Bob’s Red Mill gluten-free oat flour for the perfect texture. My go-to almond butter is the 365 by Whole Foods version — it’s just organic almonds (no added oils or sugar) and has that perfect drippy consistency that mixes perfectly into the batter. For protein, I love using BOMB Protein. It’s plant-based, clean, and blends so well without that chalky taste a lot of powders have.
How to Make Pumpkin Protein Muffins
- Preheat your oven to 350°F and spray a muffin pan with coconut oil or add muffin liners
- In a large bowl, mix together the wet ingredients until smooth — pumpkin purée, almond butter, maple syrup, non-dairy milk, vanilla, and apple cider vinegar.
- In a separate bowl, whisk together the dry ingredients — oat flour, protein powder, pumpkin pie spice, salt, and baking powder.
- Combine wet and dry ingredients until a thick, smooth batter forms.
- Scoop the batter evenly into your muffin pan and top with chopped pecans.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before removing from the pan.
Extra Tips
- Add chocolate chips or extra nuts for crunch.
- Using a cordless mixer makes mixing the wet ingredients super easy and mess-free.
- Depending on the thickness of your almond butter, you may need to add a little more non-dairy milk. Batter should be thick overall.
- Let muffins cool completely before enjoying.
- Store in an airtight container in the fridge for up to 5 days, or freeze for later.
Love This Recipe? Make These Next:
- Banana Bread Protein Muffins
- Gluten Free Pumpkin Spice Pancakes
- Toasted Coconut Peanut Butter Protein Balls
Protein Pumpkin Muffins
Ingredients
- 1 cup pumpkin purée
- 1/3 cup maple syrup
- 1/2 cup almond butter
- 1 cup non-dairy milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 cups gluten free oat flour
- 2 scoops vanilla plant protein
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 cup chopped pecans for topping
Instructions
- Preheat oven to 350°F and spray a muffin pan with coconut oil or add muffin liners.
- In a large bowl, mix together wet ingredients — pumpkin purée, almond butter, maple syrup, non-dairy milk, vanilla extract, and apple cider vinegar — until smooth.
- In a separate bowl, whisk together dry ingredients — oat flour, plant protein, pumpkin pie spice, salt, and baking powder.
- Combine wet and dry ingredients until a smooth batter forms.
- Scoop batter evenly into muffin pan and top with chopped pecans.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool before removing from the pan.
