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!
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.
My current favorite Vegan and Paleo protein protein powder is from Nuzest, which is what I used in these gluten free protein muffins.
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, whisk together all of the wet ingredients in a medium-sized mixing bowl. This includes the eggs, pumpkin puree, vanilla and almond milk.
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. I recommend silicone muffin liners.
Lastly, place the muffins in your oven and bake in at 350 degrees F for 25-26 minutes.
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.
More Protein Muffins to Try:
Fluffy and moist paleo pumpkin protein muffins made with pea protein and cassava flour. Healthy enough for breakfast or an afternoon snack.
- Preheat oven to 350 degrees F.
- Line a muffin pan with 10 silicone muffin liners.
- In a medium-sized mixing bowl, whisk together wet ingredients. This includes the eggs, pumpkin, vanilla and almond milk.
- 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 25-26 minutes.
- Remove from oven and cool on wire cooling rack.
- Best stored in fridge.
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