Description
Fluffy and moist paleo pumpkin protein muffins made with pea protein and cassava flour. Healthy enough for breakfast or an afternoon snack.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 3 large eggs
- 1/2 cup water (or almond milk)
- 1 tsp vanilla extract
- 1/2 cup cassava flour (68g)
- 1/2 cup pea protein powder (50g)*
- 1/4 cup monk fruit sweetener (or any granulated sugar/sweetener)
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 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 1/4 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.
Keywords: pumpkin muffins, protein muffins, paleo muffin recipe, nut free muffins, cassava flour recipes, pumpkin protein recipes, low carb muffins