Do I have to use pea protein?

Pea protein is very absorbent, so if you swap it with another protein powder you probably won't have the right batter texture, and in return a different texture in the baked muffins. You may be able to swap pea protein for another protein powder and decrease the water content. However, I have not tried any swaps, so can't give you exact measurements.

Is there a swap for cassava flour?

While I have only tested these pumpkin protein muffins with cassava flour, you should be able to use oat flour or a gluten free blend as a swap. For best results, I suggest measuring by weight (given in grams) instead of volume.

Paleo Pumpkin Protein Muffins (No Yogurt, Gluten Free)

Description

Moist and tender 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 (70g)
1/2 cup pea protein powder (55g)
1/4 cup coconut sugar (or monk fruit sweetener)
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt

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Instructions

Preheat your oven to 350 degrees F.
Line a muffin pan with 10 cupcake liners (paper or silicone) and set aside.
In a medium-sized mixing bowl, whisk together the 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, filling them just over half way.
Place the muffins in the oven and bake at 350 degrees for 23-25 minutes.
After baking, remove the muffins from the oven and let them rest a few minutes in the baking pan. Then transfer them to a wire cooling rack.
Best stored in an airtight container in the fridge, up to 10 days.