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Recipes

PUMPKIN PIE MUFFINS

PUMPKIN PIE MUFFINS

These gorgeous, seasonal Pumpkin Pie Muffins are dairy-free, vegan, and so much fun! With the delicious flavor of pumpkin and the high-quality nutrition of Clean Lean Protein by Nuzest, they are a crowd-pleaser, even for your pickiest eaters. Make them in the fall for an awesome seasonal treat, or make them year-round for an awesome anytime treat!

/ Last updated: July 29, 2025
Serves: 12 / Prep time: 40

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup rolled oats
  • 1 cup pumpkin puree
  • 2 servings Just Natural Clean Lean Protein by Nuzest
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 chia or flax eggs, or other vegan egg alternative
  • 1/4 cup plant-based milk of your 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 toppings: vegan whipped cream and chopped walnuts

Method:

  1. Preheat oven to 350F and line your muffin tin with muffin liners.
  2. In a large bowl, whisk the oil and maple syrup together.
  3. Add in the vhia/flax eggs and continue to whisk.
  4. Add the pumpkin puree, protein, plant-based 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 cups 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 vegan whipped cream and chopped walnuts.