These paleo pumpkin protein muffins are moist, fluffy and low in sugar. They're made with Cassava Flour, pea protein and pumpkin puree. This pumpkin protein muffin recipe makes for a great breakfast, lunch addition or post workout snack.
These paleo pumpkin protein muffins are fluffy and moist and perfect for breakfast or snacking!
I love making a batch for the week to enjoy with my morning breakfast or as a quick post-workout snack. They are high in protein thanks to the addition of pea protein and low in sugar since they're sweetened with monk fruit.
Here are the facts:
- paleo & gluten free
- grain free & dairy free
- low in sugar
- nut free - made with cassava flour
- fluffy & moist
These healthy pumpkin protein muffins are not only easy to make, but they require just a few simple ingredients.
Ingredients
Here's what you need to make these gluten free pumpkin protein muffins:
- eggs
- pumpkin puree
- vanilla extract
- water (or almond milk)
- cassava flour (Otto's is my favorite brand)
- pea protein powder (I used Nuzest just natural pea protein)
- monk fruit sweetener (or coconut sugar)
- pumpkin pie spice (Primal Palate pumpkin pie spice is my favorite brand)
- baking soda
- salt
Cassava Flour
These paleo pumpkin protein muffins have only been tested using cassava flour. It is a nut free, grain free paleo baking flour that acts similarly to all purpose flour. If you want to substitute this ingredient, the best recommendation I can make is to use a gluten free flour blend or all purpose flour and substitute by weight. (Note: all purpose flour is not gluten free or paleo.) I use a small kitchen scale for all of my baking and it is the best, most accurate way to measure flour.
Pea Protein Powder
Nuzest protein powder is my favorite brand of plant based, paleo friendly protein powder. I love the taste, quality and texture. It's not gritty and doesn't have an aftertaste like many other protein powders. Plus, they test their products for heavy metals, pesticides, solvents and common allergens.
These cassava protein muffins have not been tested with any other protein powder. Pea protein is highly absorbent, so I don't recommend any substitution in its place.
How to Make Pumpkin Protein Muffins
I'm all about the one bowl method when it comes to baking. Meaning, place all your ingredients in one bowl, mix, pour into baking pan/muffin molds and bake! This easy pumpkin protein recipe is no different.
First, whisk together all of the wet ingredients in a medium-sized mixing bowl. This includes the eggs, pumpkin puree, vanilla and water.
Next, whisk in the dry ingredients. This includes the cassava flour, protein powder, sweetener, pumpkin spice, baking soda and salt.
Pour the batter into a lined muffin pan, filling each slot about ¾ of the way full.
Lastly, place the muffins in your oven and bake in at 350 degrees F for 24 minutes.
After baking, remove the pumpkin muffins from the baking pan and cool them to room temperature on a wire cooling rack.
Storage
Like most paleo baked goods, I suggest storing these protein muffins in the fridge. They will last a couple days at room temperature, but are best kept in the fridge.
Store these paleo pumpkin muffins in a sealed, air-tight container for up to a week in the fridge.
More Protein Muffins to Try:
Enjoy!
Print
Paleo Pumpkin Protein Muffins (Gluten Free)
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 10 muffins
Description
Fluffy and moist paleo pumpkin protein muffins made with pea protein and cassava flour. Healthy enough for breakfast or an afternoon snack.
Ingredients
- ½ cup pumpkin puree
- 3 large eggs
- ½ cup water (or almond milk)
- 1 tsp vanilla extract
- ½ cup cassava flour (68g)
- ½ cup pea protein powder (50g)*
- ¼ cup monk fruit sweetener (or any granulated sugar/sweetener)
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin pan with 10 muffin liners, set aside.
- In a medium-sized mixing bowl, whisk together wet ingredients. This includes the eggs, pumpkin, vanilla and water.
- Add in dry ingredients (cassava flour, pea protein, sweetener, pumpkin spice, baking soda and salt) and whisk until smooth.
- Pour about ¼ cup batter into each muffin slot, making 10 muffins.
- Place the muffins in the oven and bake at 350 degrees for 24 minutes.
- Remove from oven and cool on wire cooling rack.
- Best stored in fridge.
Notes
*Use my coupon code "bakeitpaleo" for a discount on any Nuzest purchase.
WholisticallyHannah
YUM! These sound fantastic. I've never heard of cassava flour before - I'll have to look into it!
realfoodrabbit
Thank you! You must give cassava flour a try - it's one of my favorite gf baking flours 🙂
MrsC5
I'd love to try these, but curious about substituting another protein powder for the Pea powder. I have to avoid legumes. Thanks in advance
Katie
What protein powder were you looking to try? Pea protein is very absorbent, so keep that in mind if you're trying another protein powder.
paulettemotzko
Your muffins look great.
Polly Motzko
realfoodrabbit
Thank you! 🙂
Valerie
Can the protein powder be omitted or do you have to replace it with something else?
Katie
The protein powder is necessary for this recipe.
Michelle
I tried these with pea protein and I’m sorry to say they were horrible! ????
realfoodrabbit
I'm so sorry to hear that! What didn't work? Taste? Texture? Did you use sweetened pea protein?
Katie
These are some of my favorite protein muffins. Hope you all love them!
Kwoods
Do you have nutritional info?
Chris
Can this be made in a bread pan vs muffin cups?
Katie
That should work! The bake time will probably increase.
Jamey G Erb
Do these have to be refrigerated?
Katie
No, you can store them at room temperature for a couple days.