Go Back
–+ servings
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.
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 minutes
Cook Time 20 minutes
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!