These pumpkin pie muffins are dairy free, vegan and are a crowd-pleaser, even for your pickiest eaters.

  • 1.5 cups all-purpose flour
  • 1/3 cup rolled oats
  • 1 cup pumpkin puree
  • 2 servings (4 scoops) Just Natural Clean Lean Protein
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 eggs (or chia eggs for vegan option)
  • 1/4 cup milk of choice
  • 2 tsp pumpkin spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg and all spice)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Optional: whipped cream and chopped walnuts to top

  1. Preheat oven to 350F and line your muffin tin with muffin cases.
  2. In a large bowl, whisk the oil and maple syrup together.
  3. Add in the eggs and continue to whisk.
  4. Add the pumpkin puree, protein, milk, pumpkin spice, baking soda and vanilla to the bowl. Combine with a large spoon.
  5. Add the flour and oats to the bowl and mix until combined.
  6. Spoon the batter into the muffin cases and place into the oven to bake for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
  7. Remove the muffins from the oven and allow to cool before removing from the tin. Top with whipped cream and chopped walnuts.

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