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Low Sugar Pumpkin Protein Muffins

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x


Fluffy and moist paleo pumpkin protein muffins made with pea protein and cassava flour.  Healthy enough for breakfast or an afternoon snack.


  • 1/2 cup pumpkin puree
  • 3 large eggs
  • 1/2 cup almond milk (coconut milk for nut free)
  • 1 tsp vanilla extract
  • 1/2 cup cassava flour (68g)
  • 1/2 cup pea protein powder (50g)
  • 3 Tbsp monk fruit sweetener (or any granulated sugar/sweetener)
  • 1 tsp pumpkin spice
  • 3/4 tsp baking soda
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with 10 silicone muffin liners.
  3. In a medium-sized mixing bowl, whisk together wet ingredients.  This includes the eggs, pumpkin, vanilla and almond milk.
  4. Add in dry ingredients (cassava flour, pea protein, sweetener, pumpkin spice, baking soda and salt) and whisk until smooth.
  5. Pour about 1/4 cup batter into each muffin slot, making 10 muffins.
  6. Place the muffins in the oven and bake at 350 degrees for 25-26 minutes.
  7. Remove from oven and cool on wire cooling rack.
  8. Best stored in fridge.

Keywords: pumpkin muffins, protein muffins, paleo muffin recipe, nut free muffins, cassava flour recipes, pumpkin protein recipes, low carb muffins