Pumpkin Protein Muffins cooling on a wire rack.

Paleo Pumpkin Protein Muffins

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 Muffins 1x
  • Category: Sweet Treats
  • Method: Bake
  • Cuisine: American


Paleo Pumpkin Protein Muffins are the perfect baked good to celebrate fall! They are healthy full of protein and lightly sweetened with maple syrup.



  • 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


  1. Preheat oven to 350 degrees F.
  2. Using a stand or hand mixer, cream the eggs and maple syrup together until blended.
  3. 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.
  4. Next add the remaining ingredients and mix until just incorporated. Do not over mix.
  5. Scoop batter into either greased or lined muffin tins and fill 3/4th of the way full.
  6. 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.
  7. Then transfer muffins to a wire cooling rack to continue cooling.
  8. Once completely cool you can store them in an airtight container for one week, though I doubt they will last that long!
  9. Enjoy!!

Keywords: pumpkin, muffins, paleo muffins,

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