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Up close of Pumpkin Muffins with One Broken Open - Vegan Protein Pumpkin Muffins

Vegan Protein Pumpkin Muffins

This super moist, plant-based pumpkin muffin has added protein to help you feel fuller longer.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Vegan
Servings 18 muffins
Calories 164 kcal

Equipment

  • 1 stand mixer or hand mixer

Ingredients
  

  • 1/2 cup dairy-free butter (1 stick) should be at room temperature
  • 2/3 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice (about 1/2 of a lemon)
  • 1 3/4 cup flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 3 scoops plant-based vanilla protein powder
  • 1/2 cup mini dairy-free chocolate chips (optional)

Instructions
 

  • Preheat oven to 350 degrees.
  • Use a stand mixer (or hand mixer) to cream butter and sugar together for 5 minutes. The mixture will become a pale yellow, almost white color.
  • While that is mixing, add the dry ingredients (flour, baking powder, salt, pumpkin pie spice, cinnamon, and protein powder) to a separate bowl.
  • Whisk the dry ingredients together until well combined.
  • Once the butter and sugar mixture is done, add the applesauce, pumpkin, vanilla, and lemon juice to the butter and sugar mixture. Mix on low speed until combined.
  • Gradually add in the flour mixture and mix on low speed until just combined. Don't over-mix the flour. The batter will be thicker than 'regular' muffin batter.
  • *If using chocolate chips, stir in the chocolate chips after all of the flour mixture is combined.
  • Use non-stick cooking spray to grease the muffin liners.
  • Use a #20 scoop (about 1/4 cup or an ice cream scoop) to scoop the batter into 18 muffin liners.
    * If you only have a 12-cup muffin pan then just do them in two separate batches.
  • Bake at 350 degrees for 20-22 minutes. A toothpick inserted into the middle of a muffin in the middle of the pan should come out clean.
    *If you added chocolate chips it may have chocolate on it, but there should not be any batter on the toothpick.
  • Let cool and enjoy!

Notes

*The butter does not blend into the wet ingredients well, so there will be little white chunks of butter throughout. This is normal.

Nutrition

Serving: 1muffinCalories: 164kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 173mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 2121IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Keyword dairy-free, easy, egg-free, muffin, plant-based, protein, pumpkin, vegan
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