I love cooking and the only thing better than cooking is YUMMY HEALTHY cooking!  These paleo pumpkin protein muffins are so delish, that even your kids won’t know they’re packed with protein and vitamins.  I’m not a food blogger (I’ll stick to photography) and I didn’t take step by step pictures of this recipe, but here’s the finished product and I’ll give you the recipe to go with it.  Since I love cooking you will (from time to time) see different recipes on my blog that I feel are worth sharing.  This one is FOR SURE worth sharing.  It’s October, what else could you ask for?  Pumpkin, warm, comforting, and healthy all in one little muffin.  Make sure you sign up for my newsletter, which also features recipes, fashion tips, and posing advice.  Click here to stay in the loop…

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1 cup almond flour (I’ve read articles on the different brands and by research and trial & error I’ve found honeyville is the best to cook with)

1/2 cup coconut flour

2 scoops of vanilla protein powder (I use Muscle Milk because I like the taste.)

1 TSP baking soda

1 TSP Pumpkin Pie spice

1/2 TSP Cinnamon

A few dashes of ground ginger

1/4 TSP sea salt

1 cup canned pumpkin puree

3.5 TBSP melted coconut oil

2 TSP vanilla extract

1/4 cup of honey

3 eggs, beaten

chopped pecans

How to:

Heat the oven to 350 degrees and either grease a muffin pan or use cups. (I ran out of cups, so I did both)  This recipe makes 12 muffins

In a medium mixing bowl, mix the dry ingredients.

Add the wet ingredients to the same bowl, until combined.

Spoon into the muffin pan (these muffins will not rise much so fill each spot about 3/4 of the way).

Sprinkle the chopped pecans and more pumpkin spice on top.

Cook for 20-25 minutes.  I used a fork at 20 minutes to test it and it came out dry, so I removed them from the oven.


Nom Nom!  Enjoy!  I’d love to hear how this recipe worked out for you.

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