Paleo Pumpkin Protein Muffins

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp

This is my favorite time of year because, well, I love any excuse to celebrate! But what I often see occurring in our society is people falling off of their nutrition goals because of all of the inflammatory treats being served at holiday celebrations. 

The food available at most celebrations is filled with sugar, gluten, and dairy- not to mention the wine is typically flowing like water. My clients will often ask me how to stay in alignment with their health goals and not let the temptation at these gatherings cause them to fall off of their diet. 

My answer to them is always this: eat ahead of time, pack your own anti-inflammatory mocktail (see my recipes for options!!!!), and bake your own anti-inflammatory treat to share at the gathering. By bringing a healthy version of a crowd favorite, you’re also gently educating your community about the health benefits of following an anti-inflammatory diet and exemplifying how tasty it can be!

These pumpkin protein muffins are the perfect option to bring to your next gathering. They are filled with nourishing ingredients free from sugar, gluten, and dairy, AND they also contain protein! PLUS, you only need one blender to make them so no need to dirty a bunch of dishes. These muffins will leave you feeling satiated rather than causing you to crave more sugar.



When to make these pumpkin protein muffins?

  • Holiday gatherings
  • Birthday parties 
  • Kids lunches 
  • Breakfast meal prep
  • Snack meal prep
  • Workout snack 

What you need to make these muffins: 

Organifi Vanilla Protein Powder: This is a great plant-based protein powder that bakes well! You can also use your preferred vanilla protein powder. 

Eggs: If you want to make these muffins vegan, feel free to substitute the eggs with 4 flax eggs instead. Simply mix 4 tablespoons of flax meal with 12 tablespoons of water and let that mixture sit for 5 minutes- then mix with the rest of the ingredients. 

Ghee: I personally love baking with clarified butter (ghee) because it gives the baked good a lovely flavor, but feel free to substitute with coconut oil to make these vegan! 

Buckwheat flour: This is my new favorite ingredient in my kitchen. Buckwheat is a seed that is filled with fiber, antioxidants and even has cancer fighting properties. Simply blend organic buckwheat groats for 20 second in a high-speed blender to make your buckwheat flour!

Pumpkin: Make sure you’re using PURE organic canned pumpkin, not the pumpkin purée that contains sugar. 

Cinnamon: A staple in any pumpkin treat!

Fresh grated ginger: This is the secret ingredient that makes the recipe truly pop. 

Pumpkin spice: Another staple!

Vanilla extract: Another staple ingredient in any baked good. 

ChocZero chocolate chips: These are vegan monk fruit sweetened chocolate chips free from erythritol. As far as I’ve been able to see, these are the only vegan chocolate chips on the market made with PURE monk fruit, and therefore, my personal preference. 

Monk fruit drops: You’ll want to find an organic monk fruit free form additives like erythritol. I personally like Lakanto monk fruit drops. 

Baking soda 

Sea salt 


If you make these Pumpkin Protein Muffins, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #tasteofliberation.




These pumpkin protein muffins are the perfect addition to any holiday gathering! They are filled with nourishing ingredients plus they are free from gluten, dairy, and sugar. These are my go-to anti-inflammatory treat, and soon they’ll be yours, too! ;)


  • 1 cup Organifi vanilla protein powder
  • 1/2-1 cup water (more or less depending on consistency of batter) 
  • 4 eggs
  • 1/4 cup ghee, melted
  • 1/2 cup buckwheat flour 
  • 1 cup pumpkin 
  • 1 tablespoon cinnamon 
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons pumpkin pie spice 
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 3/4 cup ChocZero chocolate chips 
  • 1/4 teaspoon sea salt 
  • 1/4 teaspoon monk fruit (optional, for extra sweetness) 


  1. Preheat the oven to 350 F and spray a silicone muffin tin with avocado spray- set aside.
  2. Add your buckwheat groats to a high-speed blender and blend on high for about 20 seconds until a fine flower is formed.
  3. Add the rest of the ingredients to the blender and blend until well combined- you might need to scrape down the sides of the blender as you go. 
  4. Fold in 1/2 cup of the chocolate chips and split the batter between the 12 muffin tins. 
  5. Top with the remaining chocolate chips and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. 
  6. Let the muffins sit for 15 minutes then serve!
  7. Enjoy!

Leave a reply