Vegan Pumpkin Protein Muffins

This post and the photos within it may contain affiliate links. If you purchase something through the link, I may receive a commission at no extra charge to you.

---

Looking for a cozy, nourishing, and protein-packed snack (that also tastes like fall in muffin form)?

These vegan pumpkin protein muffins are fluffy, naturally sweetened, and perfect for breakfast, snack time, or even as a grab-and-go treat.

They’re made with wholesome ingredients, packed with plant protein, and freezer-friendly, so you can bake a batch now and enjoy them all week long.

I love these muffins because they’re sweet but not overly so, which makes them perfect for mornings when you want something satisfying but not dessert-level sweet.

Why You’ll Love This Recipe

These vegan pumpkin protein muffins are proof that healthy can also be fluffy, chocolatey, and crave-worthy.

Unlike store-bought muffins, which are often loaded with refined sugar and additives, these beauties are made from simple, nourishing ingredients. They’re lightly sweetened, naturally gluten-free, and give you a solid protein boost.

They’re also a perfect meal-prep snack – just bake, freeze, and reheat whenever the muffin cravings strike. Soft, cozy, and just the right balance of sweet and hearty, they make busy mornings so much easier. Here are a few more reasons why you’ll love these muffins:

• Fluffy and moist with a perfect pumpkin spice vibe
• Naturally gluten-free and 100% vegan
• Protein-packed for breakfast or post-workout snack
• Freezer-friendly
• Chocolate + walnuts = the best texture combo

Ingredients for the Healthy Vegan Pumpkin Protein Muffins:

• Pumpkin purée: The star ingredient, adding sweetness, moisture, and plenty of vitamins. Homemade or canned both work.
• Agave syrup: A natural sweetener that’s sweeter than sugar. You can swap with maple syrup, date syrup, or coconut sugar.
• Coconut oil: Replaces butter, keeping the muffins moist. Use refined for a neutral taste or unrefined for a hint of coconut.
• Soy yogurt: Adds creaminess and helps activate baking soda for that fluffy lift. Any thick plant-based yogurt works.
• Soy milk: Thins the batter to the perfect consistency. Almond, oat, or cashew milk are also great options.
• Protein powder: I love Form Nutrition (Vanilla or Chocolate Salted Caramel work beautifully). Adds extra plant protein and structure. You can order it here (US), or here (the UK & Europe).
• Buckwheat flour: Naturally gluten-free and fiber-rich. It also helps bind everything together.
• Spices: A pinch of salt, turmeric (for a color boost), and cinnamon (because pumpkin + cinnamon = magic).
• Baking soda: Helps the muffins rise.
• Walnuts: Add crunch and healthy fats. Pecans or hazelnuts would also be amazing.
• Dark chocolate: Because muffins + chocolate = happiness. Use chips, chunks, or even chopped-up chocolate bars.

How to Make Healthy Vegan Pumpkin Protein Muffins

Step 1: Preheat your oven to 180°C (356°F). Line a muffin tin with silicone or paper liners.

Step 2: In a large bowl, mix the wet ingredients: pumpkin purée, agave, melted coconut oil, and soy yogurt.

Step 3: In a separate bowl, whisk together the dry ingredients: protein powder, buckwheat flour, baking soda, salt, turmeric, and cinnamon.

Step 4: Combine the dry mixture with the wet ingredients. Add soy milk until you get a smooth, scoopable batter.

Step 5: Stir in walnuts and dark chocolate. Feel free to get creative here—add dried cranberries, pumpkin seeds, or blueberries for extra flair.

Step 6: Divide the batter into the muffin tin (you should get about 14 muffins). Bake for 30 minutes, until golden and a toothpick comes out clean.

Step 7: Let them cool for at least 15–20 minutes before digging in (this helps them set).

Frequently Asked Questions

Can I use another flour instead of buckwheat?
Yes – oat flour or spelt flour also works, but the texture will be slightly different.

What if I don’t have soy yogurt?
You can use coconut yogurt or even unsweetened applesauce for a slightly different flavor.

Can I make these without protein powder?
Yeah, just replace it with more flour, though they won’t have the same protein boost.

How do I store them?
Keep them in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for a month.

Tips & Recipe Adaptations

• Nut-free version: Skip the walnuts or swap them with pumpkin seeds or sunflower seeds.
• Extra cozy: Add pumpkin spice blend (nutmeg, cloves, ginger) for more fall flavor.
• Crunch factor: Sprinkle oats, seeds, or crushed nuts on top before baking.
• Sweeter muffins: Add a couple extra tablespoons of agave or maple syrup if you like things on the sweeter side.