Paleo Pumpkin Protein Muffins are the perfect baked good to celebrate fall! They are healthy full of protein and lightly sweetened with maple syrup.
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I don’t know about you but when fall hits I’m alllll about the comfort foods. And for me baking in and of it’s self is comforting so I could not wait to create this Paleo Pumpkin Protein Muffin recipe!
I admit this recipe didn’t come as easily as I would have liked, I made it 5 times. 3 times with tweaks and 2 more times for confirmation and because they turned out just that good! Baking with pumpkin can be tricky because of the increased moisture content but don’t worry I took on that challenge and created these moist and perfectly pumpkin-spiced muffins with added protein so you can justify eating them for breakfasts, snacks and dessert!
What Ingredients Are Needed For Pumpkin Protein Muffins
To make Pumpkin Protein Muffins you’ll need: unsalted almond butter, maple syrup, pumpkin puree, eggs, vanilla extract, arrowroot powder, collagen peptides, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
How To Make Pumpkin Protein Muffins
First cream together the almond butter, maple syrup and pumpkin puree in a stand mixer (or using bowl and whisk). Then add in the eggs and vanilla extract and mix until combined. Next add in the arrowroot powder, collagen peptides, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt and mix just until the batter is combined.
Evenly portion the batter into the lined muffin tins and bake in a preheated 350 degree fahrenheit oven for 25 minutes until a toothpick inserted in the center of the muffins comes out clean. Allow the muffins to cool on a wire rack and enjoy!
What Can I Substitute In Place Of Almond Butter
You can easily substitute another nut butter in the place of almond butter. I’d recommend cashew butter for a similar mild flavor and to keep these muffins paleo. Peanut butter could be used but the muffins wouldn’t be paleo any longer and the flavor of the muffins would change.
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Eat and Enjoy,
Nicole
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Paleo Pumpkin Protein Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 Muffins 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
Description
Paleo Pumpkin Protein Muffins are the perfect baked good to celebrate fall! They are healthy full of protein and lightly sweetened with maple syrup.
Ingredients
- 1/2 cup unsweetened and unsalted smooth almond butter
- 1/2 cup pure maple syrup
- 3/4 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup arrowroot powder
- 2 Tablespoons collagen peptides (I used Vital Proteins brand)
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Using a stand or hand mixer, cream the eggs and maple syrup together until blended.
- Then add the pumpkin puree, vanilla extract and almond butter (heat the almond butter slightly until warm, thin and very creamy, 15-20 seconds in the microwave usually does the trick!). Mix on low until fully combined.
- Next add the remaining ingredients and mix until just incorporated. Do not over mix.
- Scoop batter into either greased or lined muffin tins and fill 3/4th of the way full.
- Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool a couple minutes before removing the muffins.
- Then transfer muffins to a wire cooling rack to continue cooling.
- Once completely cool you can store them in an airtight container for one week, though I doubt they will last that long!
- Enjoy!!
Keywords: pumpkin, muffins, paleo muffins,
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Seriously AMAZING!!! I love these so much. I have to cook mine about 30 minutes and they majorly stick to the cupcake liners, so next time I will spray the liners too. Thank you!
★★★★★
Hi Alex! Oh I’m so glad you enjoyed them! A little tip: I found that the muffins stuck to the cupcake liners when I dive right into one when they are still hot but when cooled completely they didn’t stick at all…sometimes it just hard to wait though! 🙂
What could you use instead of arrowroot powder? Anything? I’m very new to the gluten free baking.
Hi Melissa, sometimes tapioca flour is replaceable for arrowroot powder but I haven’t verified that it works with this recipe. If you try it out I’d love to hear how it goes!
★★★★★