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.  It provides some elasticity to the dough that is often lacking in gluten-free flours.  I also love the fact that cassava flour is Paleo and allergy-friendly because then more people can enjoy the recipes I’ve created!

Pumpkin Protein Muffin (3)

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.

Pumpkin Protein Muffin (6)

Pumpkin Protein Muffins


  • 1/2 Cup cassava flour
  • 2/3 Cup plant-based vanilla protein powder*
  • 2 Tbsp monk fruit (or any granulated sugar/sweetener)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp pink salt
  • 2/3 Cup pumpkin puree
  • 3 large eggs
  • 1 Cup water


  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all dry ingredients.
  3. Add in all wet ingredients, mix well.
  4. Pour about 1/4 cup batter into a lined muffin pan.  Optional: top with extra ground cinnamon.
  5. Bake at 350 degrees for 30 minutes.

Recipe makes one dozen muffins.

*Measured 2/3 Cups level, not packed.  I provided a link the the protein powder I used.  I have not tried any other protein powders so cannot guarantee results.

Pumpkin Protein Muffin (8)

I suggest storing these muffins in the fridge, but they will last fine for 1-2 days at room temperature.

Pumpkin Protein Muffin (5)

If you make this recipe tag @realfoodrabbit on Instagram and hashtag it #realfoodrabbit

Pumpkin Protein Muffins



6 Comments on “Pumpkin Protein Muffins

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


    • I’m so sorry to hear that! What didn’t work? Taste? Texture? Did you use sweetened pea protein?


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