Pumpkin Protein Muffins

Who doesn’t love a good muffin!  It’s such a convenient way to bake.  These pumpkin protein muffins are a great addition to any breakfast.  They are the perfect snack before, during or after a workout.   Enjoy them as a yummy dessert.  By themselves or with honey and a nut butter, they are simply delicious!!  Yields 12 muffins

Pumpkin Protein Muffins

  • 1 c buckwheat flour
  • 1/2 c hemp protein
  • 16 oz pumpkin puree
  • 2 flax eggs (1T flax meal + 3 T water = 1 egg)
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t sea salt
  • 1/2 t each (cinnamon, ginger, cloves, allspice, nutmeg)
  • 1/4 c maple syrup, agave or honey – warmed
  • 1/4 c coconut oil – melted
  • 1/2 – 3/4 c chocolate chips or cacao nibs


  1. Preheat oven to 350.
  2. Make flax eggs in small bowl and set aside for 5 minutes to gel.
  3. Combine all dry ingredients in large bowl except chocolate chips.
  4. Add flax eggs, honey and coconut oil and mix together.
  5. Add chocolate chips and stir until combined.
  6. Bake for 35-45 minutes

(You can easily substitute and make banana protein muffins.  Simple omit the pumpkin puree and use 2 mashed bananas.  Use 2 t vanilla instead of the spices.  I generally use hemp protein powder because it is the purest form of a plant protein without anything added.  Just hemp, which is filled with tons of essential amino acids.  Hemp protein powder has 15 grams of protein per serving.)


I like to use an ice cream scoop when making muffins.  It is an easy way to make sure that all muffins are similar in size.  And, they just look better.  I bake with ceramic muffin tins.  No sticking, no pre-greasing your tins, no wasteful paper.  I generally double this recipe since I can’t seem to keep them in the house!




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