Dairy-Free, High-Protein Pumpkin Muffins

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There’s something about the combination of pumpkin and warm spices that just screams autumn comfort — but why limit this cozy vibe to the fall season? I’ve been experimenting in my kitchen and came up with a recipe for dairy-free, high-protein pumpkin muffins that are perfect year-round. These muffins are fluffy, flavorful, and packed with protein, making them an ideal grab-and-go snack or a wholesome breakfast option. Plus, I added a fun twist with a subtle swirl of natural almond butter inside each muffin, giving it that extra layer of richness and nutty flavor. Let me walk you through how to make these gems!

What You Need

For this recipe, I focused on keeping it both dairy-free and protein-packed without sacrificing taste or texture. The pumpkin puree forms the moist base, while a combination of oat flour and protein powder gives the muffins their hearty structure. I use a plant-based protein powder to maintain the dairy-free promise, and natural sweeteners like maple syrup to balance the spices without an overwhelming sugar hit. Ground cinnamon, nutmeg, and a pinch of ginger bring out the classic pumpkin flavors.

To add some excitement, I gently folded a swirl of almond butter into each muffin batter portion before baking. This not only amps up the protein but also gives a creamy texture in contrast to the fluffy crumb. For leavening, baking soda and baking powder help these muffins rise beautifully, and a splash of almond milk keeps everything moist. I always reach for pure vanilla extract as a finishing touch to deepen the flavor profile.

Preparing The Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tray with paper liners or lightly greasing it. This will ensure your muffins release effortlessly once baked. Next, measure out your pumpkin puree, making sure it’s smooth and free of any excess liquid that could make the batter too runny.

In a large bowl, whisk together the dry ingredients — oat flour, protein powder, baking soda, baking powder, and spices — until they are evenly combined. Separately, mix the wet ingredients: pumpkin puree, maple syrup, vanilla extract, and almond milk. Slowly pour the wet mix into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins light and tender.

Before scooping the batter into the muffin tin, prepare your almond butter swirl. I recommend slightly warming the almond butter first to soften it. Use a spoon to drop a small dollop into each muffin cavity after filling it halfway, then swirl it gently with a toothpick or butter knife before topping it off with more batter.

Tool Requirements

To make these muffins easily and efficiently, you’ll want a few simple kitchen tools. A standard 12-cup muffin tin is essential, though since this recipe makes 8 muffins for four servings, you’ll only partially fill the tray or make fewer. I also recommend using a set of measuring cups and spoons for accuracy.

A mixing bowl and a whisk or spoon will get the job done for combining ingredients. A rubber spatula helps scrape the batter cleanly into the muffin tin and also works well to fold in the almond butter swirl. Lastly, a cooling rack is handy once the muffins are out of the oven, allowing them to cool evenly and maintain their texture.

Serving Suggestions

These dairy-free, high-protein pumpkin muffins are incredibly versatile and tasty on their own, but here are some ideas to take your muffin experience even further:

• Enjoy them warm with a vegan butter spread or a drizzle of maple syrup.
• Pair with a cup of your favorite coffee or chai latte for a cozy breakfast.
• Serve alongside fresh fruit like sliced apples or berries for a balanced snack.
• Top with a smear of almond butter or your favorite nut butter to enhance the nutty swirl inside.

Storage Tips

To keep your muffins fresh and moist for longer, here are some helpful storage tips:

• Store at room temperature in an airtight container for up to 2 days.
• For longer storage, refrigerate for up to one week — just warm briefly before eating.
• These muffins freeze beautifully. Wrap them individually or in a batch and freeze for up to 2 months. Thaw at room temperature or microwave gently before serving.

Dairy-Free, High-Protein Pumpkin Muffins

Discover the ultimate dairy-free, high-protein pumpkin muffins that are fluffy, flavorful, and perfect for any season. These muffins combine warm autumn spices with a unique almond butter swirl for a delicious protein boost without dairy. Ideal as a healthy breakfast or snack, this recipe uses oat flour and plant-based protein powder to keep it nutritious and satisfying. Whether you’re vegan, gluten-free friendly, or just love pumpkin, these muffins are a must-try! Save this easy recipe for later and share the autumnal goodness year-round.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 cup pumpkin puree
• 3/4 cup oat flour
• 1/2 cup plant-based protein powder vanilla or unflavored
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/3 cup almond milk unsweetened
• 1 teaspoon vanilla extract
• 1/4 cup almond butter warmed slightly for swirling

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Instructions

 

• Preheat oven to 350°F (175°C) and line or grease a muffin tin.
• In a bowl, whisk oat flour, protein powder, baking soda, baking powder, spices, and salt.
• In another bowl, mix pumpkin puree, maple syrup, almond milk, and vanilla extract.
• Combine wet and dry ingredients, stirring until just mixed.
• Spoon half the batter into each muffin cup.
• Add a small dollop of almond butter in each cup and swirl gently.
• Top with the remaining batter to fill muffin cups.
• Bake for 18–22 minutes or until a toothpick inserted comes out clean.
• Cool on a rack before serving.

Nutrition

Calories: 220kcalCarbohydrates: 25gProtein: 12gFat: 8g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.