Vanilla, High-Protein Pumpkin Muffins

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Fall baking just got a makeover with these vanilla, high-protein pumpkin muffins. Combining the warm, comforting flavor of pumpkin with the rich aroma of vanilla, these muffins pack a solid protein punch that keeps you energized all day. Whether you need a quick breakfast, a snack, or a post-workout bite, this recipe hits the spot. Plus, I’ve added a little twist with chickpea flour and a sprinkle of cinnamon-turmeric spice for an exciting flavor boost and health benefits. Let’s dive into this tasty and nutritious treat that’s perfect to share or save for later!

What You Need

To make these vanilla, high-protein pumpkin muffins, you’ll need a few key ingredients that are easy to find and will give the muffins their wonderful texture and flavor. The base of the muffin includes canned pumpkin puree, which adds moisture and the signature fall vibe. I use chickpea flour as a protein-rich alternative to regular flour, which also lends a slight nuttiness that pairs beautifully with vanilla.

The recipe calls for plant-based protein powder – vanilla flavored works best here to enhance the aroma. For natural sweetness, a little maple syrup is perfect, balancing the spices and pumpkin. Coconut oil keeps the muffins moist and adds a subtle richness. To bring everything together, there’s baking powder, baking soda, a pinch of salt, and a blend of cinnamon and turmeric for that unique spicy twist that supports inflammation and immunity.

Preparing The Ingredients

Start by pre-measuring all dry ingredients into a large mixing bowl. This includes the chickpea flour, protein powder, baking powder, baking soda, salt, cinnamon, and turmeric. Whisk these together to ensure the spices and leavening agents are evenly spread throughout the mix.

In a separate bowl, combine your wet ingredients: pumpkin puree, melted coconut oil, maple syrup, and vanilla extract. It helps to use room temperature ingredients for a smoother blend. Once your wet and dry mixtures are ready, slowly pour the wet into the dry and fold gently with a spatula. Mix just until combined—over-mixing can make the muffins tough.

Tool Requirements

For this recipe, you don’t need any specialized kitchen tools, which is part of the reason I love making these muffins so much. A few basics will do the job wonderfully. You’ll need a medium-sized mixing bowl and a smaller one for the wet ingredients.

A good whisk or fork works for combining ingredients, and a rubber or silicone spatula is ideal for folding the batter together without deflating the rise. To bake, use a muffin tin – if you want to skip the cleanup, silicone muffin cups are a fantastic reusable option too. Lastly, an oven preheated to 350°F (175°C) is a must for perfect baking.

Serving Suggestions

These vanilla, high-protein pumpkin muffins are versatile and delicious on their own, but I love pairing them with a few extras for an elevated snack or breakfast.

• Spread a little almond or peanut butter on top for extra protein and creaminess.
• Enjoy warm with a splash of your favorite plant milk or a cup of coffee.
• Top with a dollop of coconut yogurt and a sprinkle of pumpkin seeds for crunch and probiotics.
• Add fresh berries or sliced bananas on the side to complement the pumpkin’s earthiness.

Storage Tips

These muffins store well and keep their texture for a couple of days at room temperature, making them perfect for meal prep.

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, keep them in the fridge for up to a week – they stay moist and flavorful.
• You can freeze the muffins individually wrapped in parchment paper and placed in a freezer-safe bag for up to 2 months. Simply thaw at room temperature or microwave for 30 seconds for a quick warm-up.

Now that you know the basics and how to store them, let’s get baking!

Vanilla, High-Protein Pumpkin Muffins

Indulge in these Vanilla, High-Protein Pumpkin Muffins—an easy, nutrient-packed treat perfect for breakfast or snacks. Made with chickpea flour and plant-based protein powder, they blend warm pumpkin and vanilla flavors with a hint of cinnamon and turmeric for an exciting twist. Moist, fluffy, and naturally sweetened with maple syrup, these muffins are ideal for fall and beyond. Save this recipe for a quick, healthy boost that's great to share or meal prep. Gluten-free, vegan-friendly, and packed with protein and antioxidants—your new favorite fall muffin is here!

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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 280 kcal

Ingredients

  

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• 1 cup canned pumpkin puree
• 3/4 cup chickpea flour
• 1/2 cup vanilla plant-based protein powder
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground turmeric

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Instructions

 

• Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or silicone cups.
• In a large bowl, whisk together chickpea flour, protein powder, baking powder, baking soda, salt, cinnamon, and turmeric.
• In a separate bowl, combine pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
• Slowly add the wet ingredients to the dry ingredients and fold gently with a spatula just until combined.
• Divide the batter evenly into 8 muffin cups.
• Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 15gFat: 11g

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.