Healthy Vegan Pumpkin Protein Muffins

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Are you looking for a healthy, nutritious, and delicious way to start your day?

Then, you will love these healthy Pumpkin Protein Muffins, which are the perfect breakfast for the fall season.

The Healthy Pumpkin Muffins are:

• Gluten-free and vegan
• Fluffy and protein-packed
• Sweet, but not too much, making them ideal for breakfast or a healthy snack!

Let’s jump into the ingredients list for the Pumpkin Muffins. 

Ingredients for the Healthy Vegan Pumpkin Protein Muffins:

• Pumpkin puree: I baked one small whole pumpkin and used the flesh from it.
• Agave syrup: It is much sweeter than sugar, which means you don’t need to use as much for the same amount of sweetness.
• Coconut oil: Coconut oil is a great vegan replacement for butter in baking. It may change the flavor if it is unrefined, and add more coconutty flavor.
• Soy yogurt: Its creaminess helps keep baked goods moist, and its acidity helps activate baking soda, making baked goods fluffy and light. 
• Protein protein: I use Form Nutrition for most of my protein sweets. It contains all 9 essential amino acids, 20g of plant protein, and 7g of fiber per serving. For this recipe, you can use their Vanilla & Chocolate Salted Caramel flavor. You can order it from here (US), or here (the UK & Europe).
• Buckwheat flour: Buckwheat is gluten-free and has high levels of fiber. It absorbs liquid quickly and has binding properties, making it great for baked goods. 
• Soy milk: Or any other plant milk, to reach the perfect muffin consistency.
• Additionals: To add a bit of crunch and melting chocolate goodness, you can add a bit of walnut and chocolate.  

Why should you make and not buy muffins?

Store-bought muffins can be a great way to indulge in a yummy treat. However, they aren’t the healthiest, and often high in fat, sugar, and containing other unnecessary ingredients.

The homemade Pumpkin Protein Muffins are made with wholesome ingredients, making them a healthier choice. The muffins also have much less sugar and are higher in protein. They are freezer friendly, so you can bake a bigger batch and freeze them, to always have a healthy, delicious treat on hand. 

How to make the Healthy Vegan Pumpkin Protein Muffins: 

Materials:

• A bowl (no blender needed!)
• A muffin tin – I used a regular metal one, with paper muffin liners (I need to get reusable ones like these ones) and I also used this reusable silicone one with “donut” shape. 

Ingredients:

• 250g pumpkin puree 
• 150g agave 
• 35ml melted coconut oil 
• 200ml soy yogurt 
• 50ml soy milk 
• 100g  Form Nutrition protein powder
• 100g buckwheat flour 
• A pinch of salt, turmeric, cinnamon
• ½ teaspoon baking soda 
• 30g walnuts 
• 30g dark chocolate

Instructions: 

1. Preheat your oven to 180°C degrees (356°F) and line a muffin tin with reusable silicone liners or paper ones.

2. Mix all the wet ingredients (pumpkin puree, agave, coconut oil, soy yogurt) in a bowl.

3. In another bowl, mix the dry ingredients (protein powder, buckwheat flour, ½ teaspoon baking soda, a pinch of salt, turmeric, and cinnamon).

4. Then combine the dry ingredients with the wet ones. 

5. Once everything is well combined, add walnuts and chocolate chips. You can go crazy here and sprinkle some berries, or dried fruits on top, too. 

6. Add the mixture to a muffin tin (I ended up with 14 muffins) and bake for 30 min at 180 degrees. 

7. Let the muffins cool for 15-20 minutes before eating.

How to store the muffins:

Store them in an airtight container to stay moist on the counter for 2-3 days. Keep them in the fridge in airtight containers for longer storage, or freeze them for a month in reusable silicone baggies. 

To defrost, remove them from the freezer, leave them on the counter overnight, or throw them in a warm oven for about 5 minutes.