Pumpkin Muffin Marshmallow Protein Bars [gluten-free + no added sugar]

These pumpkin muffin marshmallow protein bars are soft, fluffy, high-protein, no-bake, and packed with pumpkin spice flavor for an easy fall treat.

Pumpkin Muffin Marshmallow Protein Bars

These pumpkin muffin marshmallow protein bars are basically fall in fluffy marshmallow form.

Soft, light, fluffy, and packed with pumpkin spice flavor, these no-bake protein bars combine my viral homemade marshmallow base with Pumpkin Spice Latte MoonBrew, pumpkin, and cinnamon roll protein for the ultimate cozy fall treat.

And the best part? They’re finished with a simple pumpkin muffin topping made with Lakanto Pumpkin Muffin Mix and powdered monk fruit that gives every bite that classic pumpkin muffin flavor.

If you love pumpkin spice everything, these are a must-make!

Why You’ll Love These Pumpkin Marshmallow Bars

• High-protein: Each bar is made with protein-packed ingredients.
• No-bake: No oven required.
• Soft and fluffy: The homemade marshmallow base creates an incredibly light, airy texture.
• Full of pumpkin spice flavor: Pumpkin, Pumpkin Spice Latte MoonBrew, and cinnamon roll protein make these taste like a cozy fall treat.
• Easy to make: Just blend, pour, top, and refrigerate.
• No added sugar: The sweetness comes from the ingredients used rather than traditional added sugar.

What Makes These Marshmallow Bars Different?

These aren’t your traditional cereal marshmallow bars.

The base starts with my original homemade protein marshmallow recipe, which uses gelatin and fat-free Fairlife milk to create that signature soft, fluffy, light, and marshmallow-like texture.

For this pumpkin version, I blend in real pumpkin, Pumpkin Spice Latte MoonBrew, and cinnamon roll protein. The result is a perfectly spiced marshmallow bar that tastes like a cross between a pumpkin muffin and a fluffy marshmallow treat.

The finishing touch is what really makes these special: a sprinkle of Lakanto Pumpkin Muffin Mix and powdered monk fruit over the top before refrigerating. It adds even more pumpkin muffin flavor to every bite.

Ingredients

Pumpkin Marshmallow Bars

• 405 ml fat-free Fairlife milk
• 50g NuNaturals gelatin (code healthyhelper saves)
• 50g Equip Foods Cinnamon Roll Prime Protein (code healthyhelper saves)
• 1/4 cup pumpkin puree
• 1 scoop Pumpkin Spice Latte MoonBrew (code healthyhelper saves)

Pumpkin Muffin Topping

• 15 g Lakanto Pumpkin Muffin Mix (about 2 tbsp)
• 15 g Lakanto powdered monk fruit (about 2 tbsp)

How To Make Pumpkin Muffin Marshmallow Bars

1. Prepare The Pan

Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides so the bars are easy to remove later.

2. Bloom The Gelatin

Add the fat-free Fairlife milk and NuNaturals gelatin to a saucepan and whisk together.

Let the gelatin bloom for a few minutes, then gently heat the mixture over low to medium-low heat, stirring frequently, until the gelatin has completely dissolved.

Do not let the mixture boil. You just want it warm enough for the gelatin to fully dissolve.

3. Blend The Marshmallow Base

Once the gelatin has dissolved, carefully transfer the warm mixture to a high-speed blender or food processor.

Add the Equip Foods Cinnamon Roll Prime Protein, pumpkin, and Pumpkin Spice Latte MoonBrew.

Blend until the mixture is completely smooth, thick, fluffy, and significantly increased in volume.

This blending step is what gives the bars their signature light and fluffy marshmallow texture.

4. Transfer To The Pan

Immediately pour the fluffy marshmallow mixture into your prepared parchment-lined pan.

Use a spatula to gently spread it into an even layer.

5. Add The Pumpkin Muffin Topping

In a small bowl, combine the Lakanto Pumpkin Muffin Mix and Lakanto powdered monkfruit.

Sprinkle the mixture evenly over the top of the marshmallow layer while it is still soft.

6. Refrigerate

Place the pan in the refrigerator and refrigerate for at least 6 hours, preferably overnight, until the marshmallow mixture is completely set.

7. Slice And Enjoy

Once fully set, lift the marshmallow slab out of the pan using the parchment paper.

Slice into bars and enjoy.

These are best served chilled for that soft, fluffy, marshmallow-like texture.

Tips For Making The Best Marshmallow Protein Bars

Don’t boil the gelatin mixture. Gently heat the milk and gelatin just until the gelatin has completely dissolved.

Blend until fluffy. Don’t rush the blending step. The mixture should become noticeably lighter, thicker, and fluffier before you pour it into the pan.

Add the topping before refrigerating. The pumpkin muffin topping should be sprinkled over the marshmallow mixture while it is still soft so it sticks to the surface.

Let them fully set. Give the bars at least 6 hours in the refrigerator. Overnight is even better for the easiest slicing.

How To Store

Store these pumpkin muffin marshmallow protein bars in an airtight container in the refrigerator.

Because they contain gelatin and milk, they should be kept refrigerated.

Frequently Asked Questions

Are These Pumpkin Marshmallow Bars High In Protein?

Yes. The bars get their protein from Equip Foods Cinnamon Roll Prime Protein, making them a higher-protein twist on a traditional marshmallow treat.

Do I Need To Bake These?

No. These are completely no-bake pumpkin protein bars. The marshmallow mixture is prepared on the stovetop and then whipped in a blender before being refrigerated to set.

Can I Make These Ahead Of Time?

Absolutely. These are perfect for meal prep because they need several hours to set in the refrigerator. I recommend making them the night before you want to enjoy them.

What Gives These Bars Their Pumpkin Muffin Flavor?

The combination of real pumpkin, Pumpkin Spice Latte MoonBrew, cinnamon roll protein, and the Lakanto Pumpkin Muffin Mix topping gives these bars their cozy pumpkin muffin flavor.

More Protein Treats You’ll Love

If you’re obsessed with easy, high-protein treats, be sure to check out all of my marshmallow bar recipes here!

Talk soon,