• 2 eggs
  • 1 1/2 cups pure pumpkin purée (cans are easily found at Trader Joe’s or Whole Foods)
  • 2 Tbsp coconut oil
  • 1 serving (2 Scoops) Organic Plant Based Protein Powder - Vanilla
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp Stevia OR 1/5 cup erythritol
  • 3/4 cup almond or coconut milk
  • 1 cup coconut flour
  • ½ cup Lily's sugar free chocolate chips
  • 8 oz vegan cream cheese (Daiya or Kite Hill are great options)
  • 1/2 cup unsalted Earth Balance, softened
  • 1/3 cup Confectioners Swerve or powdered erythritol
  • 1 tsp vanilla extract


  1. Preheat oven to 375°F. Grease muffin tin and set aside.
  2. In a medium mixing bowl whisk eggs until fully blended. Mix in the other liquids, then add remaining ingredients.
  3. Fill muffin tin with the mixture (I filled them almost to the top).
  4. Bake for approx 30 minutes or until the edges start to brown. If you cook with erythritol they come out of the oven looking more brown but turn more orange after they’ve cooled!
  5. For the icing (optional) - combine the cream cheese & Earth Balanace in a medium bowl with an electric mixer or blend with a spoon until smooth.
  6. Add powdered erythritol and mix until fully blended.
  7. Stir in the vanilla and mix again.
  8. Makes about 2 cups.