Moist, tender and full of pumpkin flavour muffins with the most delicious crumb topping – bits of pecans (or walnuts) caramelized in maple syrup with hints of salt and cinnamon. And they are good for you filled with protein, healthy fats and sweetened with dates. Perfect for snack, breakfast and school lunches. My kids devoured these pumpkin protein muffins in minutes and they are picky with muffins.
You wouldn’t find these pumpkin protein muffins chalky if you use good quality plant-based protein powder. My top picks are VEGA and Orgain. I stand by their taste and cleanliness. If VEGA is too expensive for you, try Orgain. It is 1.5 times cheaper on Amazon.
These pumpkin protein muffins turned out perfect all three times I made them. I tried my hand at making them gluten free by substituting spelt flour with almond meal, and it was a big failure. I suspected that. In all my experiences baking with protein powder, I came to a conclusion that flour with gluten is a must. It simply absorbs extra moisture and helps the muffins rise. Otherwise, you will end up with soggy and flat muffins.
And my 2 cents on gluten…I’m getting my shield ready.:) Seriously, I have done an extensive research on gluten. According to medical professionals, only 1% of North Americans are truly sensitive to gluten. Are you shocked?! Otherwise, going gluten free is not necessary. By completely removing gluten from your diet, your body will be missing out on important vitamins and nutrients found in foods that contain gluten. So, we come to my favourite saying “Everything in moderation” and that’s exactly what I do and it works for me. By incorporating more fruits and vegetables in your diet, you will avoid excessive consumption of gluten naturally and then have this delicious healthy gluten muffin for a treat. Amen.
And on replacing protein powder with something else…I get asked that a lot. My answer: baking is a science enough on its own. I do not think you can simply swap 1 cup of flavoured and sweetened protein powder with a cup of flour and expect same results. These muffins are meant to be made with protein powder to be enjoyed more of…I like my chicken and protein powder, what can I say?!
The batter will be quite thick, the spatula should stand in it. If your batter is runny for some reason, add more protein powder or flour. I use spelt flour because it’s higher in fiber than whole wheat flour and because Costco had it for a great price.:) Feel free to use whole wheat or whole wheat pastry flour as well. No more special instructions, just pure enjoyment and fun! I hope you are having fun baking with pumpkin again.:)
Pumpkin Protein Muffins
Pumpkin Protein Muffins Recipe made with plant based protein, whole wheat flour, pumpkin puree, coconut oil, dates and without added sugar.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- 1 cup pumpkin puree
- 1/2 cup egg whites
- 1/4 cup almond milk, unsweetened (or any milk)
- 1/4 cup coconut oil, melted
- 6 Medjool dates, pitted
- 1 tsp pure vanilla extract
- 1 cup plant-based protein powder, vanilla (I used Vega)
- 1 cup whole wheat flour (I used spelt)
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder, aluminum free
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup pecans or walnuts, coarsely chopped
- 1/3 cup pecans or walnuts, finely chopped
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/8 tsp salt
- Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray (I use Misto). Set aside.
- In a food processor or a powerful blender, add Wet Ingredients and process until smooth. Mainly look for all dates to be processed. Transfer to a large mixing bowl. Set aside.
- In a small mixing bowl, add Crumb Topping ingredients and mix. Set aside.
- In another medium mixing bowl, whisk to combine Dry Ingredients. Pour into the bowl with Wet Ingredients and gently mix just enough to combine. Do not over mix otherwise muffins won’t rise properly. Fill each tin 3/4 full with batter, top with about 1 tsp of Crumb Topping and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for about 30 minutes and transfer to a cooling rack to cool off completely.
Store: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.
What’s inside the eBook:
- 25 brand new recipes that have never appeared on iFOODreal before
- 20+ gluten free recipes
- Easy, kid frienldy recipes with nutritional info including WW Points+
- Lots of chicken and quinoa + more healthy comfort food like Parmesan Chicken Meatballs, my mom’s Ukrainian Borscht and Kale Artichoke Lasagna and so much more. Would you be surprised to hear that you can make a Philly Cheesesteak in a slow cooker too?!