Name: Low Sugar Pumpkin Protein Muffins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/2 cup cassava flour, packed (92g); 1/2 cup vanilla protein powder, packed (64g); 2 Tbsp monk fruit (or any granulated sugar/sweetener); 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp pink salt; 2/3 cup pumpkin puree; 3 large eggs; 1 cup water

These Low Sugar Pumpkin Protein Muffins use Cassava Flour in combination with vegan protein powder to make a soft, moist and high protein muffin. These Paleo pumpkin muffins are high in protein and low in sugar but still taste great!

Cassava flour has quickly become one of my favorite Paleo baking flours. (You can learn more about this grain free flour in THIS post.)

Why???

Because it works really well when baking grain free muffins and breads. Cassava flour provides elasticity to dough, which is often lacking in gluten-free flours. Also, I love the fact that cassava flour is Paleo and allergy-friendly because then more people can enjoy the recipes I’ve created!

These cassava flour protein muffins are SO good!

I think it’s common knowledge that I love a good protein muffin…okay, so I basically love any tasty protein recipe. However, I need one that is moist, dairy free and grain free.

I’m not a fan of whey protein, even the highest quality whey, because I don’t digest it well. Also, from my own baking experience, whey protein doesn’t bake as well as a plant based protein powder.

Since I need a moist muffin, let’s get down to the basics:

How do You Make Protein Muffins Moist?

First off, pumpkin puree helps bring moisture to any and all baked goods. Which, in all honesty, can sometimes be hard to manage. You don’t want a finished product that is too moist or doesn’t hold together. If you have too much pumpkin this can happen.

Next, you need to choose the right combination/type of protein and flour. I prefer baking with plant based proteins. From my experience, they work best with baked goods.

The protein powder I used for this recipe was Aloha Vanilla Protein. Unfortunately, they have changed the ingredients in their protein powder since I first started purchasing it. It used to be Paleo friendly, but now it contains rice protein. However, I still think it’s a good protein powder, bakes well and is a good option if you are okay with consuming rice.

My current favorite Vegan and Paleo protein protein powder is from Nuzest.

And lastly, the flour. I used cassava flour in this recipe. However, substituting with a gluten free flour blend should work. Just be sure to use the right weight when measuring your ingredients.

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 recipe is no different.

First, combine all the dry ingredients in a medium-sized mixing bowl.

Next, stir in the wet ingredients. Mix until the batter is smooth.

Pour the batter into lined muffin tins.

Lastly, bake in your oven at 350 degrees F for 30 minutes.

Making these gluten free pumpkin protein muffins is that simple!

Storing Paleo Pumpkin Muffins

Like most Paleo baked goods, I suggest storing these muffins in the fridge. However, they will last for 2-3 days at room temperature.

The main thing about Paleo baking, or at least my baking, is that the end result is a moist treat; which doesn’t last well at room temperature. In addition, Paleo baked goods don’t (or at least shouldn’t) contain preservatives and stabilizers that will help them be more shelf stable.

If you are looking for more high protein muffin recipes take a look at these:

Enjoy!