Single serving pumpkin protein egg-free english muffin topped with a simple 2 ingredient pumpkin coconut butter.


We are so happy to hear all the gingerbread and chocolate love. We seriously can’t wait to make those muffins again. But they will have to wait as we have a long list of new recipes we want to make to share with you. Yes… a very long list!

We’ve already been busy in the kitchen making a mess. Something we love to do. And it’s been a great distraction for us all. Plus everyone loves eating the creations we make so really it’s a win-win for everyone.

We don’t have too much updates to share with you yet in terms of baby M arrival or Michelle’s eczema/skin update. We are all praying that Friday will be the big day. Michelle learns more about her patch skin testing and hoping for some more labor progress!! Thanks as always for sending us your love and support. It really means the world to us to hear from our purely twins family.

How to make a single serving pumpkin protein vegan english muffin  recipe.

Come into our kitchen with us again today to see how easy it is to make this single serving pumpkin english muffin.

Click to watch on youtube.

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This pumpkin english muffin was inspired by our original protein english muffin that we made awhile back.

You can also see us making them here.


Since the FALL season is upon us and pumpkin is showing up everywhere we knew we had to create a pumpkin inspired english muffin!

We know you will love this version. Again the ingredients are short and simple!

We topped the english muffin with our 2 ingredient pumpkin coconut butter. The easiest recipe for pumpkin butter.  Don’t have pumpkin on hand? We have made this with sweet potato for a rich butter.

The best recipe for single serving protein egg-free pumpkin english muffin.


pumpkin vegan protein english muffin (gluten-free, dairy-free, egg-free)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 english muffin

serves 1

pumpkin vegan protein english muffin (gluten-free, dairy-free, egg-free)

A fun and healthy way to enjoy the classic english muffin with a protein and pumpkin twist. Soft, moist pumpkin muffin that is perfect with coconut pumpkin butter on top or any nut butter or coconut oil for a delicious fall treat.


    Pumpkin protein english muffin
  • 2 tablespoons protein powder of choice
  • 2 tablespoons arrowroot starch
  • 1 tablespoon chia seed flour (ground chia seeds)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • few drops of stevia ** optional
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons pumpkin puree
  • 1/2 tablespoon coconut oil, liquid
  • 2 ingredient pumpkin coconut butter
  • 1 tablespoon coconut butter
  • 1 tablespoon pumpkin puree
  • a few drops stevia (optional)


  1. Preheat oven to 350 degrees.
  2. In a small bowl place protein powder, arrowroot starch, chia seed flour (ground chia seeds), baking soda, cinnamon and nutmeg. Stir together.
  3. Add in apple cider vinegar, pumpkin puree and coconut oil.
  4. Continue to stir.
  5. Batter will be thick.
  6. Place in a ramekin.
  7. Bake 350 degrees for 12-15 minutes.
  8. Remove from oven and let cool.
  9. Carefully remove from ramekin.
  10. Slice in half and top with favorite topping. Or place in toaster and toast!
  11. Top with any topping or coconut pumpkin butter (recipe above).

Super easy and delicious way to enjoy an english muffin.

Toasting it is the best part!



If pumpkin isn’t your flavor check out these other single serving protein egg-free english muffin recipes

homemade protein english muffins made without eggs


original single serving protein english muffin recipe 

chocolate protein english muffin that serves 1 Chocolate protein english muffin 

chocolate hemp protein vegan english muffinchocolate hemp protein egg-free english muffin

Click to watch video of how to make this chocolate recipe.

avocado toast made with protein homemade english muffinsavocado toast meets protein english muffin sandwich 

Do you like English Muffins?

Do you like avocado toast?

Are you ready for pumpkin everything recipes?


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24 thoughts on “pumpkin protein egg-free english muffin with pumpkin coconut butter that serves 1

  1. Yay!! so excited to get in the kitchen and make this!! do you think there’s anything you could sub for the arrowroot starch? perhaps psyllium like in one of your other English muffins? thanks so so much!!

    Posted on September 25, 2014 at 9:46 am
    1. for the arrowroot you can try tapioca starch, if you want to use psyllium husk we suggest doing just 1 tbsp and maybe trying 3 tbsp protein. or you could try it has all husk and see what happens

      Posted on September 25, 2014 at 12:17 pm
      1. thank you!! i’m trying to not do any starch. would i still add the chia if i did psyllium? thanks again!!

        Posted on September 25, 2014 at 3:38 pm
        1. yes still use chia

          Posted on September 25, 2014 at 5:24 pm
  2. Looks yummy! Ill have to try that next week.

    Posted on September 25, 2014 at 11:23 am
    1. thanks sweetie!

      Posted on September 25, 2014 at 12:17 pm
  3. That looks delicious! I love how so many of your recipes satisfy my craving for carbs, yet they’re loaded with protein!

    Posted on September 25, 2014 at 11:26 am
    1. oh yes 🙂 thanks Liz!

      Posted on September 25, 2014 at 12:18 pm
  4. What camera do you use? Amazing photography!

    Posted on September 25, 2014 at 12:28 pm
    1. thanks we have a canon camera.

      Posted on September 25, 2014 at 12:38 pm
  5. Do you use Chia for any specific reason? Do you think this would work with flax meal? Yummy!

    Posted on September 25, 2014 at 1:01 pm
    1. Sara yes flax would be good too

      Posted on September 25, 2014 at 5:24 pm
  6. Love all the egg free recipes lately! Can’t wait to try this over the weekend 🙂

    Posted on September 25, 2014 at 1:56 pm
    1. Glad you are enjoying them!

      Posted on September 25, 2014 at 5:24 pm
  7. I keep hoping I’ll check your log and there will be a baby. But I’ll settle for delicious bread. 🙂

    Posted on September 25, 2014 at 5:54 pm
    1. Seriously!! We are still playing the waiting game 😉

      Posted on September 25, 2014 at 6:07 pm
  8. wow wow wow!
    1. thank you for the amazing recipe
    2. i need to buy arrowroot !!!!!
    3. thanks for including links to other recipes i also need to try!!!!!!!

    Posted on September 25, 2014 at 10:56 pm
  9. looks amazing! i’m going to try it and love toasting it! what protein powder have ya’ll been using lately?

    Posted on September 27, 2014 at 8:13 am
  10. What protein powder did you use for this recipe? Looks yumm!

    Posted on October 6, 2014 at 5:44 pm
    1. We used a brown rice protein.

      Posted on October 7, 2014 at 8:55 am
  11. This looks really intriguing! Two questions:

    1. Can this be made with whole chai seeds (not ground)?

    2. Can the protein powder be reduced and another flour subbed (rice, sorghum, etc)?

    Posted on January 20, 2015 at 6:42 pm
    1. Sarah you can try it with whole chia seeds, not sure how it will hold up, it might. You can try using a gluten-free flour instead of protein, that should be fine.

      Posted on January 20, 2015 at 9:16 pm