• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fresh Water Peaches
  • Home
  • Recipe Index
  • Lifestyle
    • Shop
  • About Me
  • Contact
    • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Lifestyle
  • Shop
  • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Lifestyle
    • Shop
    • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Muffins and Bread

    Pumpkin Protein Muffins (Paleo)

    Published: Oct 26, 2022 by Mariah Mandile

    • Share on Twitter
    • Share on Facebook
    • Share on Pinterest
    • Share via Email
    Jump to Recipe Print Recipe

    Pumpkin Protein Muffins are a healthier option for when you're craving something sweet this fall. They have a super fluffy texture and are topped with a simple vanilla protein coconut cream frosting.

    Pumpkin protein muffin with a big bite taken out.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe!
    • 🍴Ingredient Notes & Substitutions
    • 🍴Step by Step Instructions
    • Vanilla Coconut Cream Frosting
    • Expert Tips
    • How to store leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Why you'll love this recipe!

    • Delicious - The best part about this healthier protein muffin recipe is that they actually taste amazing! They're fluffy, flavorful, and super moist on the inside.
    • Low Sugar - These pumpkin muffins are sweetened with coconut sugar and a sugar-free vanilla collagen powder. They can easily be made sugar free by using Lakanto Golden Monkfruit. (Or any sugar-free granulated sugar.)
    • Healthy - This Paleo recipe is made with only a few simple ingredients. I used cassava flour which is naturally gluten-free and nut-free. I also used pumpkin puree and yogurt to replace the need for any oil or butter.
    • Easy - No need for fancy equipment, you just need a whisk for this recipe! (A hand mixer will also work great!)
    • Versatile - Serve this protein muffin recipe for dessert, breakfast, or as a snack!

    Love protein-packed recipes? Try my Banana Protein Pancakes, Edible Brownie Batter, or Protein Cookie Dough Bites!

    🍴Ingredient Notes & Substitutions

    All ingredients for pumpkin protein muffins measured out.
    • Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling!
    • Eggs - I would not recommend using an egg replacement for this recipe.
    • Coconut Sugar - You can sub for any granulated sugar! To make them sugar free, swap for Lakanto Golden Monkfruit.
    • Coconut Yogurt - Any plain or vanilla yogurt will work.
    • Apple Cider Vinegar - This helps to activate the baking soda and baking powder. I promise you can't taste it.
    • Vanilla Extract - Just a splash adds a delicious flavor to these muffins.
    • Cassava Flour - Do not sub with any other flour.
    • Vanilla Collagen - Any vanilla collagen or protein powder will work! I used Primal Kitchen Vanilla Collagen, but I also love using their Snickerdoodle Collagen in this recipe.
    • Baking Powder + Baking Soda - You'll need both to create a soft, fluffy texture.
    • Cinnamon - You can also add ½ teaspoon of pumpkin spice!

    🍴Step by Step Instructions

    Step 1: Making Protein Muffin Batter

    Start by adding all dry ingredients into a mixing bowl. Whisk together until fully combined.

    Next, add all wet ingredients into a large bowl and whisk together until fully combined. You can also use a hand mixer!

    Pour dry mixture into wet mixture and fold together until all the flour has been absorbed. Let the batter sit for 5 minutes.

    Muffin batter in mixing bowl.

    Step 2: Preparing to Bake

    Finally, add 9 muffin liners into muffin tin or grease with coconut oil. (You can also use a non-stick cooking spray.)

    Use a small measuring cup to pour an even amount of batter into each muffin tin. (A ¼ cup or ⅓ cup works best.)

    Muffins in baking tin.

    Step 3: Baking Muffins

    Bake the muffins at 350° for about 25-30 minutes. Check with a toothpick before cooling. If the toothpick comes out clean, they're done!

    If you used muffin liners, remove them from the pan right away and place on a metal rack for cooling.

    If you used a non-stick cooking spray, let them cool completely in the pan before trying to remove.

    Muffins cooling on metal rack.

    Vanilla Coconut Cream Frosting

    1. For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
    2. Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
    3. Next, add two scoops of Vanilla Collagen Powder. Whip for a few more minutes until it becomes thick and fluffy.
    4. To frost, add a generous dollop on top of the cooled muffins, and use the back of a spoon to spread around.

    Make sure you check out my Instagram how-to video!

    Expert Tips

    • When measuring the flour, scoop it into the measuring cup and scrape off the excess with a knife. Cassava flour is very dense and can easily be measured incorrectly if you just scoop it out of the bag.
    • Use parchment paper muffin liners or silicone muffin liners! They will easily peel off without sticking.
    • Don't over mix the muffin batter. Fold in the dry ingredients with a spatula until the flour is absorbed.
    • You can also skip the coconut cream frosting and bake them with chocolate chips or walnuts on top! I love Pascha & Hu Kitchen dairy-free dark chocolate chips.
    Pumpkin protein muffins on a wooden board with thick white frosting on top.

    How to store leftovers

    The muffins can be stored at room temperature. If you frost them, I recommend storing them in the refrigerator. You can also freeze half for later!

    When you're ready to eat, just pop out of the freezer and let defrost on the counter or in the refrigerator.

    You can also heat them up in the microwave or toaster oven. I highly recommend especially if they've been in the refrigerator.

    Save any leftover frosting in a small container in the refrigerator.

    More muffin recipes!

    • Pumpkin spice muffins stacked on top of each other.
      Paleo Pumpkin Spice Muffins
    • Cranberry Walnut Muffins on parchment paper.
      Cranberry Walnut Muffins (Gluten-Free)
    • Gingerbread muffin with powdered sugar sprinkled on top.
      Gluten-Free Gingerbread Muffins
    • Chocolate banana muffins on parchment paper.
      Gluten Free Chocolate Banana Muffins

    After you make these Pumpkin Protein Muffins, make sure to leave a comment & rate the recipe!

    Recipe

    Pumpkin protein muffin with a big bite taken out.

    Pumpkin Protein Muffins (Paleo)

    Pumpkin Protein Muffins are a healthier option for when you're craving something sweet this fall. They have a super fluffy texture and are topped with a simple vanilla protein coconut cream frosting.
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Cook Time 20 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 230 kcal

    Equipment

    • 1 Muffin Tin

    Ingredients
      

    Wet Ingredients

    • ½ Cup Pumpkin Puree
    • 2 Eggs
    • ⅓ Cup Coconut Sugar You can sub for any granulated sugar!
    • ⅓ Cup Plain Coconut Yogurt Any plain or vanilla yogurt will work.
    • 3 Teaspoons Apple Cider Vinegar
    • 2 Teaspoons Vanilla Extract

    Dry Ingredients

    • 1+¼ Cup Cassava Flour Do not sub with any other flour.
    • 3 Scoops Vanilla Collagen or Protein Powder
    • 2 Teaspoons Baking Powder
    • ½ Teaspoon Baking Soda
    • 1 Teaspoon Cinnamon
    • ¼ Teaspoon Salt

    Instructions
     

    Making Muffin Batter

    • Start by adding all dry ingredients into a mixing bowl. Whisk together until fully combined.
    • Next, add all wet ingredients into a large bowl and whisk together until fully combined. You can also use a hand mixer!
    • Pour dry mixture into wet mixture and fold together until all the flour has been absorbed. Let the batter sit for 5 minutes.

    Preparing to Bake

    • Finally, add 9 muffin liners into muffin tin or grease with coconut oil. (You can also use a non-stick spray.)
    • Use a small measuring cup to pour an even amount of batter into each muffin tin. (A ¼ cup or ⅓ cup works best.)

    Baking Muffins

    • Bake the muffins at 350° for about 25-30 minutes. Check with a toothpick before cooling. If the toothpick comes out clean, they're done!
    • If you used muffin liners, remove them from the pan right away and place on a metal rack for cooling. If you used a non-stick spray, let them cool completely in the pan before trying to remove.

    Notes

    Expert Tips

    • When measuring the flour, scoop it into the measuring cup and scrape off the excess with a knife. Cassava flour is very dense and can easily be measured incorrectly if you just scoop it out of the bag.
    • Use parchment paper muffin liners or silicone muffin liners! They will easily peel off without sticking.
    • Don't over mix the muffin batter. Fold in the dry ingredients with a spatula until the flour is absorbed.
    • You can also skip the coconut cream frosting and bake them with chocolate chips or walnuts on top! I love Pascha & Hu Kitchen dairy-free dark chocolate chips.

    Coconut Cream Frosting

    1. For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
    2. Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
    3. Next, add two scoops of Vanilla Collagen Powder. Whip for a few more minutes until it becomes thick and fluffy.
    4. To frost, add a generous dollop on top of the cooled muffins, and use the back of a spoon to spread around.
    ** See full post for more information!

    Nutrition

    Serving: 1ServingCalories: 230kcalCarbohydrates: 38gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 87mgSodium: 398mgPotassium: 156mgFiber: 1gSugar: 14gVitamin A: 3271IUVitamin C: 2mgCalcium: 227mgIron: 2mg
    Keywords gluten-free pumpkin muffins, paleo pumpkin muffins, pumpkin protein muffins
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Want more recipes?

    Check out my recipe box where you can browse by season, diet, and flavor!

    Recipe Index

    More Muffins and Bread

    • Fluffy almond flour zucchini muffins with chocolate chips on top.
      Almond Flour Zucchini Muffins (Gluten Free)
    • Apple crumble muffins on parchment paper with cinnamon sticks and apples.
      Apple Crumble Muffins (Gluten-Free)
    • Sliced pumpkin bread on a cutting board.
      Gluten-Free Pumpkin Bread
    • Golden brown croutons on a baking sheet.
      Gluten Free Croutons

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl with blonde hair holding coffee cup.

    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

    Winter Recipes!

    • Spoon scooping out spicy chicken soup.
      Spicy Chicken Soup Recipe
    • Gingerbread bars with white frosting stacked on top of each other.
      Gingerbread Cookie Bars (Gluten-Free)
    • Gingerbread cookie sandwich cut in half on a small plate.
      Gingerbread Cookie Sandwiches (Gluten-Free)
    • Bowl of creamy butternut squash pasta with fork scooping up penne.
      Creamy Butternut Squash Pasta Sauce

    Trending Recipes!

    • Fork swirling pasta with chicken alfredo with broccoli.
      Dairy Free Chicken Alfredo with Broccoli
    • Spoon scooping out buffalo chicken casserole.
      Buffalo Chicken Casserole with Cauliflower (Dairy-Free)
    • Close up picture of cassava flour bread slice.
      Cassava Flour Bread (Paleo)
    • Holding up slice of vanilla cake with raspberries on top.
      Almond Flour Vanilla Cake

    No-Bake Recipes!

    • Chocolate cherry cup broken in half.
      Dark Chocolate Cherry Cups
    • Overhead picture of fruit charcuterie board.
      Healthy Fruit Charcuterie Board
    • Frozen banana bites with dark chocolate drizzled on top.
      Frozen Banana Bites
    • Spoon scooping out thick chocolate mousse.
      Gluten-Free Chocolate Mousse (Vegan)

    Want healthy recipes sent right to your inbox? Join the newsletter to get my FREE eBook with 6 Gluten-Free + Dairy-Free Recipes!

    Footer

    ↑ back to top

    Contact me!

    Send me a message!

    Stay up to date!

    Join my newsletter to get healthy recipes sent right to your inbox!

    Work with me!

    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fresh Water Peaches all rights reserved.