The perfect vegan pumpkin protein muffins that are delicious, sweet, and also packed with butterscotch flavoured protein!
Where Does The Butterscotch Flavour Come From?
I wanted this recipe to be filling and easy to make so I opted to use a vegan Butterscotch Protein Powder. The protein will help keep you satisfied and full, and it’s the most time effective way to include that delicious rich butterscotch flavour into these muffins.
Is it easy to make Vegan Pumpkin Protein Muffins?
Yes, it is! This recipe is straight forward and easy to follow.
And after going through a few different batches I found the perfect combination of ingredients so you can achieve that fluffy muffin texture without sacrificing taste.
How To Make Vegan Pumpkin Protein Muffins?
The ingredients you will need are easily found at the grocery store, but most of them you probably already have in your pantry! (The below ingredient list excludes the optional toppings)
INGREDIENTS YOU WILL NEED:
- Pumpkin puree
- Dairy-free milk
- Maple syrup
- Vanilla extract
- Raw Nutritional Butterscotch Protein Powder
- Brown sugar
- Baking powder
- Baking soda
- Ground cloves
- Ground nutmeg
- Ground ginger
If you try this recipe or any other recipe on the blog please let me know how you liked it by leaving a comment/rating below!
Quick Tips For Making Perfect Vegan Pumpkin Muffins
- First, make sure you are using pumpkin puree and not pumpkin pie filling
- Mix the wet and dry ingredients separately
- Don’t overmix your batter – stop mixing after the last of the flour has been incorporated
- Fill every other cup on your muffin tray
More Dessert Recipes You May Enjoy:
- Maca Chocolate Chip Cookies
- Maca No Bake Cheesecake Bars
- Cake Mix Banana Chocolate Chip Muffins
- Soft Baked Vegan Pumpkin Muffins
More Protein Packed Recipes You May Enjoy:
Vegan Pumpkin Butterscotch Protein Muffins
- ⅓ cup Pumpkin puree
- ⅓ cup Dairy-free milk
- 2 tbsp Maple syrup
- 2 tsp Vanilla extract
- 2 Flax eggs
- 1 cup Flour sifted
- 1 scoop Raw Nutritional Butterscotch Protein Powder
- ¼ cup Brown sugar packed
- 1 tsp Baking powder heaping
- ½ tsp Baking soda
- 1 tsp Cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Salt
- ¼ cup Flour
- 2 tbsp Brown sugar
- 4½ tsp Vegan Butter
- 1½ tsp Coconut Oil
- ½ tsp Cinnamon
Maple Glaze (Optional)
- 3 tbsp Dairy-free milk
- 2 tbsp Maple Syrup
- 2 cups Powdered Sugar
- Preheat the oven to 350°F
- In a small bowl make the flax eggs by adding 2 tbsp flaxseed and 4 tbsp water. Mix and let sit for 15-20 minutes, while you prepare the rest of the ingredients
- In another small bowl, add the crumble ingredients. Mix until it forms a crumbly consistency.
- Then combine the dry ingredients together in a medium-sized bowl, sifting the flour
- Next, add the wet ingredients and prepared flax eggs. Stir well, being careful not to overmix.
- Spray a muffin tray with non-stick cooking spray, or line the tray with muffin liners.
- Fill 8 muffin cups until they are just about full, then add your crumble on top.
- Bake the muffins for approximately 30-33 minutes.
- While the muffins are baking, you can prepare the maple glaze by mixing together all the ingredients in a small bowl.
- Once the muffins are done baking, let them cool completely before adding the maple glaze on top. Enjoy!
- You can add 1 tsp of pumpkin spice in replacement of the ground cloves, ground nutmeg, and ground ginger
- Make sure you use pumpkin puree and not pumpkin pie filling
- You can use coconut sugar instead of brown sugar
- Store leftover muffins in an airtight container at room temperature up to 3 days, in the fridge up to 5 days, or in the freezer up to 1 month.
If you tried this recipe make sure to leave a comment/rating below! I would love to hear your thoughts!
And tag @christa.maria on Instagram!