Bake These Low-Sugar, Protein-Packed Vegan Pumpkin Chocolate-Chip Muffins to Ring in Fall

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Your fall-loving tastebuds are going to be so excited when you bite into these super moist and perfectly spiced pumpkin chocolate-chip protein muffins. These are vegan and made with plant-based protein powder and flaxmeal for an extra satiating muffin you can enjoy for breakfast, a snack, or dessert.

These muffins are made with a full can of pumpkin, which means you won’t have a half-used can getting forgotten about in your fridge. The pumpkin adds moisture and subtle sweetness along with the ripe banana, applesauce, and maple syrup. If you want to really cut down on the sugar, use Lily’s Dark Chocolate Baking Chips (they’re sweetened with stevia).

These oil-free vegan muffins are so damn delicious, you’ll want to bake extra to share or meal prep a double batch to freeze for later. They’re just the recipe you’re looking for to fill your kitchen with the pumpkin-spice scent of fall. I can’t wait for you to bake these!

Vegan Pumpkin Chocolate-Chip Protein Muffins

Ingredients

  1. 2 tablespoons flaxmeal
    6 tablespoons water
    2 ripe bananas
    15-ounce can organic pumpkin
    1/2 cup applesauce
    1/4 cup maple syrup
    1 teaspoon vanilla
    1 1/2 cups white whole-wheat flour
    1 serving vanilla plant-based protein powder (about 1/3 cup; I used Orgain, which has 21 grams of protein per serving)
    1 teaspoon baking soda
    1 1/2 teaspoons pumpkin pie spice
    1/2 teaspoon cinnamon
    1/2 cup vegan mini chocolate chips (I used Enjoy Life Mini Chips; save about 2 tablespoons to sprinkle on top)

Directions

  1. Preheat oven to 350°F. Put 16 cupcake wrappers in 2 muffin tins.
  2. In a medium bowl, mix together the flaxmeal and water, and allow to thicken for five minutes.
  3. Mash in the two bananas. Add the canned pumpkin, applesauce, maple syrup, and vanilla. Mix in the flaxmeal mixture.
  4. In a separate small bowl or four-cup measuring cup, mix together the flour, protein powder, baking soda, and spices. Add to the wet mixture until a smooth batter forms.
  5. Add most of the chocolate chips to the batter, saving about 2 tablespoons to sprinkle on top of the muffins.
  6. Scoop batter into 16 muffin cups, and sprinkle with remaining chocolate chips.
  7. Bake for 25 to 30 minutes or until a toothpick inserted comes out dry. Allow to cool 10 minutes before removing.
  8. Enjoy right away, or store in an airtight container in the fridge for 5 days or 1 to 2 months in the freezer.

Here’s the nutritional information from verywell.com for one muffin:

Nutrition

Calories per serving
106

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