How to Use Biosteel Plant-Based Protein Pumpkin Pie in Baking: Vegan Dessert Recipes

If you love the warm, spiced flavor of pumpkin pie but want to keep your desserts vegan and high in protein, Biosteel Plant-Based Protein Pumpkin Pie is your new secret ingredient. This plant-based protein powder blends perfectly into baked goods, adding a subtle pumpkin spice taste without overpowering other flavors. Whether you're a seasoned vegan baker or just starting out, these tips and recipes will help you create moist, fluffy, and protein-packed treats.

In this guide, we'll share three easy vegan dessert recipes using Biosteel Plant-Based Protein Pumpkin Pie, plus essential baking tips to ensure your creations turn out perfectly every time. You'll also learn how to pair this flavor with other Biosteel products for a complete post-workout treat.

Why Use Biosteel Plant-Based Protein in Baking?

Biosteel Plant-Based Protein is made from pea and rice protein, offering a complete amino acid profile that supports muscle recovery. Unlike many plant proteins, it has a smooth texture and neutral-to-pleasant flavor, making it ideal for baking. The Pumpkin Pie variety adds a natural sweetness and spice blend that complements classic fall desserts like muffins, pancakes, and cookies.

When you bake with plant protein, you need to adjust liquid ratios because protein powders absorb more moisture than regular flour. Biosteel's formula is designed to blend easily, reducing clumps and ensuring an even distribution throughout your batter. For best results, always sift the powder before mixing and avoid overmixing to keep your baked goods tender.

• Use one scoop of Biosteel Plant-Based Protein Pumpkin Pie to replace about 1/4 cup of flour in recipes.
• Add an extra tablespoon of plant-based milk or applesauce to compensate for the absorbency of the protein powder.
• Bake at a slightly lower temperature (325°F / 160°C) to prevent the outside from browning too quickly.

Recipe 1: Vegan Pumpkin Pie Protein Muffins

These muffins are perfect for a quick breakfast or post-workout snack. They're moist, fluffy, and packed with 12 grams of protein per muffin. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a large bowl, whisk together 1 1/2 cups oat flour, 1/2 cup Biosteel Plant-Based Protein Pumpkin Pie, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.

In a separate bowl, mix 1 cup canned pumpkin puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil, 1/4 cup unsweetened almond milk, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Fold in 1/4 cup chopped pecans or dairy-free chocolate chips if desired. Divide the batter evenly among 12 muffin cups and bake for 18-22 minutes, until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.

• For extra protein, add a scoop of Biosteel 100% WHEY PROTEIN / Chocolate - 25 Servings to the batter.



• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Recipe 2: No-Bake Pumpkin Pie Protein Balls

These no-bake energy balls come together in minutes and make a perfect on-the-go snack. In a food processor, combine 1 cup rolled oats, 1/2 cup Biosteel Plant-Based Protein Pumpkin Pie, 1/2 cup almond butter, 1/4 cup maple syrup, and 1/4 cup pumpkin puree. Pulse until the mixture holds together when pressed. If it's too dry, add a tablespoon of water; if too wet, add more oats.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up. These protein balls stay fresh in the fridge for up to a week. For a flavor twist, try using Biosteel HYDRATION MIX / Watermelon - 20 Servings in place of some liquid for a fruity kick.

• Roll the balls in shredded coconut, cocoa powder, or crushed nuts for extra texture.
• These are great for pre-workout energy or a healthy dessert.

Recipe 3: Vegan Pumpkin Spice Protein Pancakes

Start your morning with these fluffy, protein-packed pancakes. In a bowl, mash 1/2 banana and whisk in 1/2 cup pumpkin puree, 1/2 cup unsweetened almond milk, and 1 tablespoon maple syrup. In another bowl, combine 1 cup oat flour, 1/2 cup Biosteel Plant-Based Protein Pumpkin Pie, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and a pinch of nutmeg.

Pour the wet ingredients into the dry and stir until just combined. Heat a non-stick pan over medium heat and lightly grease with coconut oil. Pour about 1/4 cup batter per pancake and cook until bubbles form on the surface, then flip and cook for another 2 minutes. Serve with a drizzle of maple syrup, fresh berries, or a dollop of coconut yogurt. For an extra hydration boost, enjoy with a glass of Biosteel Sports Drink / Lemon Lime - 12 Pack.

• For thicker pancakes, let the batter rest for 5 minutes before cooking.
• Double the recipe and freeze leftovers for quick weekday breakfasts.

Baking with Biosteel Plant-Based Protein Pumpkin Pie is a delicious way to add protein to your favorite vegan desserts. Whether you make muffins, energy balls, or pancakes, you'll enjoy the warm pumpkin spice flavor while supporting your fitness goals. Ready to try it? Explore the Biosteel Plant-Based Protein Pumpkin Pie and start creating your own protein-packed treats today.