Pumpkin Vanilla Protein Muffins (vegan and gluten free)

Recipe inspired by Minimalist Baker


Just because it is the last day of November does not mean we have to forget about the delicious fall flavors! These muffins are absolutely delicious, filled with protein and a ton of other health benefits, vegan AND gluten free.  All of the ingredients are easily accessible in any local grocery store and if you don’t feel like leaving the house, no problem! I have linked the biggies down below on amazon 🙂 Enjoy!

• 1.5 flax eggs (1 1/2 Tbsp (10.5 g) Spectrum Essentials Organic Ground Flaxseed, 24 Ounce + 4 Tbsp (60 ml) water)
• 1 cup pumpkin puree
• 2/3 cup (146 g) brown sugar
• 1/4 cup (60 ml) date syrup
• 1/4 cup (60 ml) olive oil
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 1/4 tsp pumpkin pie spice
• ½ tsp cardamom
• 1/2 cup (120 ml) water
• 1 ½ scoop (55 g) Vega Sport Protein Powder, Vanilla, 1.83 lb, 20 Servings
• 3/4 cup (67 g) gluten-free rolled oats
• 1 cup (160 g) Wholesome Chow Organic All-Purpose Baking Mix Gluten Free — 64 oz

Crumble Top
• 3 Tbsp (40 g) brown sugar
• 3 Tbsp (35 g) gluten-free flour blend
• 4 Tbsp (13 g) walnuts
• 1 1/4 Tbsp (18 g) coconut oil
• ½ tsp cinnamon + ½ tsp pumpkin pie spice

1. Preheat oven to 350 degrees
2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
3. Add pumpkin purée, brown sugar, date syrup, olive oil, and whisk
4. Stir in cardamom, salt, cinnamon, and pumpkin pie spice, and mix
5. Add protein powder, gluten-free oats, and gluten-free baking mix, water and stir until just combined. The batter should be thick.
6. Divide batter evenly among 12 muffin tins.

1. Mash ingredients together with a fork until crumbly like wet sand
2. Generously top muffins

– Bake for 25 minutes until a toothpick or knife comes out completely clean
– Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack
– Once completely cooled, store in a covered container at room temp for 3-4 days or freeze for longer time


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