Pumpkin Protein Muffins
My teammates are pumpkin crazy. They are asking for pumpkin everything. So naturally, I had to make an ALOHA pumpkin muffin. Our head of CX said, “I would actually make these.” Coming from her, that’s a pretty strong endorsement.


  • 2 eggs
  • 1 1/2 cups pure pumpkin purée (cans are easily found at Trader Joe’s or Whole Foods)
  • 2 tablespoons coconut oil
  • 1 serving ALOHA Vanilla Protein
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup almond or coconut milk
  • 1 cup coconut flour
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Plant-Based Protein Powder



  1. Preheat oven to 375°F. Grease a muffin tin and set aside.
  2. In a medium mixing bowl whisk the eggs until the yolk and the whites are seamless. Mix in the other liquids and then the remaining ingredients.
  3. Fill up the muffin tin with the mixture—about one-third cup for each muffin, and for a softer muffin, scoop a larger serving of the mixture into the tins.
  4. Bake for 30 to 40 minutes or until the edges start to brown. For some reason these muffins took forever to cook! But they were worth it.