plant-based protein pumpkin muffins

Pumpkin is a delicious & nutrient packed fruit! (yes, pumpkin is technically a fruit). This superfood is high in fiber, helps you to feel full, improves your blood pressure & heart health, and even helps you to sleep better!

I always struggle to get enough protein in, so I added some of Sunwarrior’s Plant-based Protein powder! I love it because it has such pure ingredients. It’s also vegan, gluten free, dairy free, soy free & low in sugar. You can take a look at their protein, bars & supergreens by visiting their site HERE.

Enjoy this delicious super-muffin!!! ♥


  • 1 1/2 c whole grain spelt flour
    • can sub whole wheat pastry flour
  • 1 tbsp Sunwarrior Vanilla Protein Powder
  • 1 tbsp pumpkin spice (or cinnamon… nutmeg & clove if you have them)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water & soak)
    • can sub 2 real eggs as well
  • 1/3 c raw honey
  • 1/3 c coconut oil, melted
    • can sub butter
  • 1 cup pure organic pumpkin puree
  • 1/2 c mini cacao chips or dark chocolate chips



  1. Preheat oven to 350 degrees F. Grease a muffin tin w/ coconut oil & set aside
  2. Combine dry ingredients together in large bowl & set aside. In small bowl, mix flax meal & water to create flax eggs. Let sit 5 mins.
  3. Combine all wet ingredients & flax eggs in a medium bowl.
  4. Fold wet ingredients into dry ingredients & be sure not to over-mix!
  5. Scoop into muffin pan. Bake for 20-25 minutes or until top is golden brown.


Eat within 2-3 days or freeze & enjoy later!


1 thought on “plant-based protein pumpkin muffins”

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