Pumpkin Protein Muffins

I have been using a lot of cassava flour in my baking lately and I love it because it works really well with muffin and bread recipes. ย It provides some elasticity to the dough that is often lacking in gluten-free flours. ย I also love the fact that cassava flour is Paleo and allergy-friendly because then more people can enjoy the recipes I’ve created!

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These Pumpkin Protein Muffins use Otto’s Naturals Cassava Flour (my favorite brand) in combination with vegan protein powder to make a soft, moist and high protein muffin.

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Pumpkin Protein Muffins

Ingredients

  • 1/2 Cup cassava flour
  • 3 Tbsp vanilla vegan protein powder
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 Cup pumpkin puree
  • 1/4 Cup egg whites
  • 1 whole egg
  • 3 Tbsp water
  • 1-2 Tbsp maple syrup (optional*)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all dry ingredients.
  3. Add in all wet ingredients.
  4. Pour batter in a lined muffin pan (I like these silicone cupcake liners) and place in oven.
  5. Bake at 350 degrees for about 15 minutes.

*I did not use maple syrup when making these muffins and they did not turn out sweet (which is what I wanted), but if you want a sweeter version then I suggest adding 1 Tbsp maple syrup. ย Sweetness will also depend on the brand of protein powder you use.

Recipe makes 8 muffins.

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I topped these with my homemade Roasted Coconut Butter, cinnamon and pumpkin seeds.

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I cooked these Pumpkin Protein Muffins a little under 15 minutes, but as you can tell by the photos they are quite moist. ย Baking them a little longer will help with that.

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Enjoy!

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2 Comments on “Pumpkin Protein Muffins

    • Thank you! You must give cassava flour a try – it’s one of my favorite gf baking flours ๐Ÿ™‚

      Like

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