High-Protein, Almond Flour Pumpkin Muffins

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When pumpkin season rolls around, I’m all about finding fresh ways to enjoy its rich, earthy flavor. One of my favorite creations this year has been these high-protein, almond flour pumpkin muffins. They’re moist, gently spiced, and packed with protein to keep me energized throughout the day. Using almond flour gives them a nutty depth while keeping things gluten-free, and adding a secret twist of chia seeds adds texture and even more nutritional perks. Whether it’s for breakfast or a post-workout snack, these muffins have quickly become my new go-to treat that I’m excited to share with you.

What You Need

To make these delicious high-protein almond flour pumpkin muffins, you’ll need a mix of wholesome and nutrient-dense ingredients. Almond flour acts as the base, lending a soft texture and healthy fats. Pumpkin puree brings that signature fall vibe and moisture without added sugar. To boost the protein content, I use vanilla plant-based protein powder, which blends seamlessly and adds subtle sweetness. Egg replacer or flax eggs keep the muffins binding well, making the recipe friendly for various diets.

Warm spices like cinnamon, nutmeg, and a pinch of ginger highlight the pumpkin’s natural flavor, and a small amount of maple syrup sweetens the batch without overwhelming it. Chia seeds are my unique twist – they add a little crunch and help with moisture retention. Finally, baking powder and a pinch of salt help the muffins rise just right, creating a fluffy and satisfying texture.

Preparing The Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly. This step ensures the muffins won’t stick and bake evenly. Next, prepare your flax eggs by mixing 2 tablespoons of ground flaxseed meal with 6 tablespoons of warm water and let it sit for 10 minutes. This natural binder replaces dairy eggs effectively.

While the flax eggs thicken, measure and sift the almond flour to eliminate any lumps. In a large bowl, combine the almond flour, protein powder, spices, baking powder, chia seeds, and salt, stirring them together thoroughly. In another bowl, mix the pumpkin puree, flax eggs, and maple syrup until smooth and well combined.

Slowly add the wet ingredients into the dry ingredients, folding gently but thoroughly to form a thick batter. Be careful not to overmix to keep the muffins light and fluffy. Once combined, spoon the batter evenly into your prepared muffin tin, filling each cup about three-quarters full for the perfect rise.

Tool Requirements

You won’t need anything too fancy to whip up these almond flour pumpkin muffins. A standard muffin tin is essential to shape the muffins perfectly, but if you don’t have one, silicone muffin cups also work wonderfully. A set of measuring cups and spoons is key to getting your ingredient amounts accurate — precision matters, especially with baking.

A medium mixing bowl and a larger mixing bowl come in handy to separate wet and dry ingredients before combining. For mixing, a silicone spatula works best to gently fold ingredients together, while a whisk helps with combining the wet ingredients smoothly. Lastly, a sifter or fine mesh strainer will ensure that your almond flour is light and free of lumps.

Serving Suggestions

These muffins are versatile and delicious on their own, but here are a few ways I love to enjoy them even more:

• Spread with a little almond butter or vegan cream cheese for an extra creamy texture.
• Pair with a warm cup of spiced chai tea or your favorite coffee blend to complement the pumpkin spices.
• Top with a sprinkle of toasted pumpkin seeds for added crunch and visual appeal.
• Serve alongside a fresh fruit salad or steamed greens for a wholesome breakfast plate.

Storage Tips

To keep your High-Protein Almond Flour Pumpkin Muffins fresh and flavorful, proper storage is key:

• Store in an airtight container at room temperature for up to 3 days to maintain softness.
• For longer storage, refrigerate them in a sealed container for up to a week. They may dry slightly but still taste great toasted.
• You can also freeze the muffins individually wrapped in parchment paper and stored in a freezer bag for up to 3 months. Thaw them overnight in the fridge or pop them in the toaster for a quick warm-up.

High-Protein, Almond Flour Pumpkin Muffins

Fall in love with these High-Protein Almond Flour Pumpkin Muffins — your new favorite gluten-free treat! Moist, spiced, and naturally sweetened with maple syrup, they’re packed with plant-based protein and a hint of chia seed crunch. Perfect for breakfast, post-workout fuel, or a cozy snack with tea, these muffins are made with clean, wholesome ingredients like pumpkin purée, almond flour, and warm spices. They’re easy to make, diet-friendly, and freezer-ready too! Whether you’re embracing pumpkin season or just craving a nourishing bite, this recipe is a must-try. Save it now and treat yourself to autumn in every bite!

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 ½ cups almond flour
• ½ cup vanilla plant-based protein powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon chia seeds
• ½ cup pumpkin puree
• 2 tablespoons ground flaxseed for flax eggs
• 6 tablespoons warm water for flax eggs
• ¼ cup maple syrup

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Instructions

 

• Preheat oven to 350°F (175°C) and line a 4-cup muffin tin with liners.
• Mix ground flaxseed with warm water; let sit 10 minutes.
• Sift almond flour and combine with protein powder, spices, baking powder, salt, and chia seeds.
• In a separate bowl, whisk pumpkin puree, flax eggs, and maple syrup.
• Fold wet ingredients into dry, mixing gently until combined.
• Divide batter evenly into muffin cups, filling about ¾ full.
• Bake for 20-22 minutes, or until a toothpick comes out clean.
• Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 220kcalCarbohydrates: 15gProtein: 12gFat: 14g

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.