Pumpkin Maple Muffins

Jan. 23, 2026

Recipe by Lizzie Cawley

Fall might be gone, but your kitchen can still smell like it never left.

Fall season might be long gone, but that doesn’t mean you can’t bring it back for a minute. Warm spices, pumpkin, and that bakery smell that makes everything feel cozy again. It’s like hitting a rewind on pumpkin spice and everything nice, even if your calendar says otherwise.

Ingredients

1 1/4 cups flour

1/2 scoop Warrior Blend Protein Powder - Maple French Toast or Protein + Creatine Warrior Blend Strength - Unflavored

2 tablespoon Sunwarrior Prebiotic Fiber Mix

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoon pumpkin pie spice

1/2 cup vegan chocolate chips

1 cup pumpkin puree

1/3 cup pure maple syrup

1/3 cup applesauce

1/4 cup coconut or almond milk

1 teaspoon vanilla

1 tablespoon apple cider vinegar

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup with oil or nonstick spray.

Mix the dry ingredients. Add the flour, Warrior Blend Protein Powder, Protein + Creatine Warrior Blend Strength, Prebiotic Fiber mix, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. Whisk until fully combined.

Mix the wet ingredients. Add the pumpkin puree, pure maple syrup, applesauce, coconut or almond milk, vanilla, and apple cider vinegar in a large bowl. Whisk until mixture looks uniform and creamy.

Pour the dry mixture into the wet mixture. Use a spatula or wooden spoon to fold gently until just combined. Stop mixing as soon as you don’t see streaks of dry flour. The batter should be thick and slightly lumpy.