Low-Calorie, High-Protein Pumpkin Muffins
Indulge in the flavors of fall with these delightful Low-Calorie, High-Protein Pumpkin Muffins. Perfectly moist and packed with protein, these muffins make for a guilt-free snack or breakfast option that the whole family will enjoy. Made with wholesome ingredients, they’re not only quick to prepare but also freezer-friendly, making them ideal for meal prep. Whether you’re rushing out the door on a busy morning or looking for a tasty treat during your afternoon break, these muffins deliver satisfying flavor without the extra calories. Try this easy recipe today and elevate your snacking game!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes about 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree (unsweetened)
- 3/4 cup oat flour
- 1/2 cup vanilla plant-based protein powder
- 2 tbsp chia seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 2 tbsp pure maple syrup
- 1/4 tsp stevia or preferred low-calorie sweetener
- 1/3 cup unsweetened plant-based milk or water
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix oat flour, protein powder, chia seeds, baking powder, baking soda, and spices.
- In another bowl, whisk together pumpkin puree, maple syrup, sweetener, and plant-based milk until smooth.
- Combine wet and dry mixtures gently using a spatula until just mixed.
- Spoon the batter into a muffin tin filled three-fourths full.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Cool in the tin for 10 minutes before removing.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg