Vegan Pumpkin Protein Muffins

Ever craved a coffee shop muffin, but didn’t want to get out of your jammies? Well, this easy to throw together, clean eats recipe will satisfy! These perfect Vegan Pumpkin Protein Muffinsmade with coconut flour and protein powder are out of the oven in less than 30 minutes! Top with sweet potato icing (see below) or eat as is. Either way, your jammie wearing morning will be a secret safe with us!

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Serving Size: 1/12th recipe
Calories: 154.08
Fat: 12.158
Carbs: 9.184
Protein: 4.329
Fiber: 4.591667
Nutrition facts are approximate and use unsweetened almond milk.


  • 3 tablespoons ground flax (soaked in 1/3 cup water for 15 minutes)
  • 1/2 cup coconut flour
  • 1 tablespoon pumpkin pie spice
  • 1 scoop Nuzest Smooth Vanilla Clean Lean Protein
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup pumpkin puree
  • 1/3 cup almond butter
  • 2 tablespoons coconut nectar
  • 1 teaspoon alcohol free vanilla extract
  • 1/3 cup milk
  • Pinch of salt
  • 1 cup pecans


  1. Preheat oven to 375 degrees. Soak flax in water for 15 minutes.  
  2. Add all ingredients, minus pecans, to a food processor and pulse to combine. Add pecans and pulse to chop and distribute nuts. Use a silicone muffin mold and divide batter between seven muffin cups.  
  3. Bake for 23 minutes. Let cool completely. If desired, top with icing recipe below.


Icing  (optional)



  • 3/4 cup baked and cooled white sweet potato
  • 1 tablespoon lemon juice
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • 1 teaspoon alcohol free vanilla extract
  • 1 tablespoon coconut nectar
  • 1/3 cup unsweetened vanilla almond milk


In a food processor, combine ingredients and process until smooth.