Low-Calorie, High-Protein Pumpkin Muffins
Indulge in the flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. Perfect for breakfast or as a wholesome snack, these tender muffins are packed with protein and sweetened naturally with pumpkin and maple syrup. They are not only delicious but also guilt-free, making them an excellent addition to your meal prep routine. Whether on a busy morning or a cozy afternoon, these muffins will satisfy your cravings while filling your kitchen with the inviting aroma of autumn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsweetened pumpkin puree
- 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) and prepare a muffin tin with liners.
- In a medium bowl, whisk together oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, maple syrup, stevia (or preferred sweetener), and plant-based milk until smooth.
- Combine wet and dry ingredients gently with a spatula until just mixed; some lumps are fine.
- Fill muffin cups about 3/4 full with batter.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing from the tin.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 140
- Sugar: 4g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg