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!


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 Muffins


  • 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*)


  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.  Sweetness will also depend on the brand of protein powder you use.

Recipe makes 8 muffins.



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


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




4 Comments on “Pumpkin Protein Muffins

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


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