If you’re on the hunt for a guilt-free treat that fits your healthy lifestyle, these low-calorie, high-protein pumpkin muffins are about to become your new go-to snack! Soft, flavorful, and packed with nutrients, they’re perfect for breakfast, post-workout fuel, or a midday pick-me-up
Let’s get baking!
Ingredients
- 1 cup canned pumpkin puree (unsweetened)
- 2 large eggs
- 1/4 cup plain Greek yogurt (non-fat)
- 1/3 cup maple syrup or honey
- 1/2 cup oat flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Optional: chopped walnuts, dark chocolate chips, or raisins
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, and maple syrup.
- Combine dry ingredients: In another bowl, mix the oat flour, protein powder, baking powder, baking soda, spices, and salt.
- Blend everything together: Slowly fold the dry ingredients into the wet mixture until just combined. Don’t overmix!
- Add extras (optional): Gently stir in any optional add-ins like nuts or chocolate chips.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Why I Love This Recipe
These pumpkin muffins are not just delicious—they’re a perfect balance of taste and nutrition. With the comforting flavors of fall, each muffin delivers protein to keep you full and energized, without unnecessary calories or sugar. They store beautifully and are great for meal prep too!
Frequently Asked Questions (FAQs)
Can I use almond flour instead of oat flour?
Yes! Almond flour works well, but the texture may be slightly more moist. Adjust baking time if needed.
What protein powder is best?
Vanilla whey or plant-based protein powder blends best. Avoid those with strong artificial flavors.
Are these muffins freezer-friendly?
Absolutely! Let them cool completely, then freeze in a zip-top bag. Reheat in the microwave for 30–45 seconds.
Can I make them vegan?
Swap the eggs for flax eggs and use a plant-based yogurt and protein powder.
Final Thoughts
Eating healthy doesn’t mean giving up on flavor. These protein-packed pumpkin muffins are proof that nutritious can also be delicious! Bake a batch, share with a friend, or keep them all to yourself—no judgment here.
Happy baking,
Chef Yolanda 🍂👩🍳
Delicious Low-Cal High-Protein Pumpkin Muffins for Healthy Eating
- Total Time: 10 minutes (plus setting time)
- Yield: 40 pretzels
Description
Chocolate Covered Pretzels are the perfect sweet-and-salty treat. Easy to make and endlessly customizable, they’re great for snacking, gifting, or party platters.
Ingredients
- Pretzels
- Chocolate (milk, dark, or white)
- Sprinkles (optional)
Instructions
- Melt chocolate in a microwave-safe bowl in 30-second intervals until fully melted and smooth.
- Dip each pretzel into the melted chocolate, making sure it’s evenly coated.
- Place coated pretzels on a baking sheet lined with parchment paper.
- Optional: Add sprinkles or toppings while chocolate is still wet.
- Let chocolate set at room temperature or refrigerate until firm.
- Serve and enjoy!
Notes
For smoother dipping, stir in a little vegetable oil or shortening if the chocolate is too thick. Store in a cool, dry place to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 pretzels
- Calories: 140
- Sugar: 9g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chocolate covered pretzels, sweet and salty snack, easy no-bake treat, party snack