Description
Indulge in the cozy flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. Ideal for breakfast or a guilt-free snack, these muffins are moist, packed with protein, and low in calories. Infused with pumpkin puree, warming spices like cinnamon and nutmeg, and a hint of maple syrup, they are both nutritious and delicious. Vegan-friendly and easy to make, these muffins will keep you satisfied without the extra calories. Perfect for meal prep or enjoying fresh from the oven, this recipe is a must-try for health-conscious bakers!
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) and prepare a muffin tin.
- In one bowl, mix oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together pumpkin puree, maple syrup, sweetener, and plant-based milk until smooth.
- Combine wet and dry ingredients gently until just mixed.
- Fill muffin cups about 3/4 full with batter.
- Bake for 18–20 minutes until a toothpick comes out clean.
- Cool in the tin for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 109
- Sugar: 3g
- Sodium: 95mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg