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.

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

• 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.

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.)

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.

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.

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!

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

Recipe