Low-Calorie, High-Protein Pumpkin Muffins

Why Make This Recipe

Low-calorie, high-protein pumpkin muffins are a delightful treat that satisfies your sweet cravings without the guilt. They are perfect for breakfast, snacks, or even dessert. Packed with healthy ingredients, these muffins provide a boost of protein and nutrients while keeping the calories low. Plus, pumpkin adds a moist texture and a delicious flavor that everyone loves. You can feel good about enjoying these muffins, knowing they fit into a balanced diet.

How to Make Low-Calorie, High-Protein Pumpkin Muffins

Ingredients

• 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

Directions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
2. In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger together. Mix well until fully blended.
3. In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth. Ensure there are no lumps.
4. Pour the wet ingredients into the dry ingredients and gently fold everything together using a spatula until just combined. Be careful not to over-mix; lumps are okay.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full to allow room for rising during baking.
6. Place the muffin tin in the preheated oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool for about 10 minutes, then remove from the tin and enjoy immediately or store them in an airtight container for later.

How to Serve Low-Calorie, High-Protein Pumpkin Muffins

You can serve these muffins warm or at room temperature. They are great on their own, but you can also enjoy them with a little nut butter or a drizzle of honey for extra flavor. Pair them with a cup of tea or coffee for a delightful snack.

How to Store Low-Calorie, High-Protein Pumpkin Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be stored for up to three months in the freezer.

Tips to Make Low-Calorie, High-Protein Pumpkin Muffins

• Make sure to use unsweetened pumpkin puree for the best flavor and to keep the muffins low in calories.
• Adjust the sweeteners to your taste. If you prefer sweeter muffins, you can add a little more maple syrup or stevia.
• Do not overmix the batter; it’s okay if there are some lumps. This keeps the muffins tender.

Variation

You can add chocolate chips or nuts to the batter for extra flavor and texture. Dried fruits like cranberries or raisins can also be a delicious addition.

FAQs

Q: Can I use regular flour instead of oat flour?
A: Yes, you can substitute regular flour for oat flour, but it may change the texture slightly.

Q: Are these muffins gluten-free?
A: If you use gluten-free oat flour, then yes, these muffins can be gluten-free.

Q: Can I make these muffins without protein powder?
A: Yes, you can leave out the protein powder. Just replace it with an extra 1/2 cup of oat flour for balance.

Low-Calorie, High-Protein Pumpkin Muffins

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• Author: yolanda
• Total Time: 30 minutes
• Yield: 8 muffins 1x
• Diet: Vegan

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Description

Moist, delicious, and packed with protein—these pumpkin muffins are a guilt-free snack or breakfast option that fits into a healthy lifestyle.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
2. In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger. Mix well.
3. In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes, then remove from the tin and enjoy or store for later.

Notes

Use unsweetened pumpkin puree and adjust sweeteners to taste. Avoid overmixing to keep muffins soft. Add-ins like nuts, chocolate chips, or dried fruits can enhance flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: Healthy

Nutrition

• Serving Size: 1 muffin
• Calories: 110
• Sugar: 3g
• Sodium: 120mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg

Keywords: pumpkin muffins, protein muffins, low calorie, healthy snack, plant-based, high protein