Low-Calorie, High-Protein Pumpkin Muffins Recipe

Introduction

These low-calorie, high-protein pumpkin muffins are a delicious and nutritious treat perfect for breakfast or a healthy snack. Packed with plant-based protein and warm spices, they offer a satisfying flavor without the guilt.

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
2. Step 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. Step 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. Step 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. Step 5: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full to allow room for rising during baking.
6. Step 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. Step 7: Let cool for about 10 minutes, then remove from the tin and enjoy immediately or store them in an airtight container for later.

Tips & Variations

• For a nutty crunch, add a handful of chopped walnuts or pecans to the batter before baking.
• If oat flour is unavailable, finely ground rolled oats can be used as a substitute.
• Sweetener amounts can be adjusted to taste or omitted entirely if you prefer less sweetness.
• Try adding a dash of vanilla extract or a sprinkle of pumpkin pie spice for extra flavor depth.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute all-purpose flour, but it may slightly alter the texture and nutritional profile. Oat flour keeps the muffins moist and adds fiber.

Are these muffins vegan?

Yes, this recipe uses plant-based ingredients, making it suitable for vegans. Just ensure your protein powder and milk are plant-based.

Low-Calorie, High-Protein Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

These low-calorie, high-protein pumpkin muffins are a nutritious, delicious treat perfect for breakfast or a healthy snack. Made with oat flour, plant-based protein powder, and naturally flavored with cinnamon and spices, these muffins offer a great balance of flavors without added sugars. They are easy to prepare and ideal for those looking for a vegan, gluten-free, and low-fat baked good.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 10 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Calorie, Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 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

Wet Ingredients

• 1 cup pumpkin puree (unsweetened)
• 2 tbsp pure maple syrup
• 1/4 tsp stevia or preferred low-calorie sweetener
• 1/3 cup unsweetened plant-based milk or water

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly greasing each cup to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, thoroughly mix the oat flour, plant-based protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ground ginger until fully blended.
3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, pure maple syrup, stevia (or other low-calorie sweetener), and unsweetened plant-based milk until smooth and free of lumps.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold together using a spatula until just combined. Do not over-mix; some lumps are acceptable to keep the muffins tender.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack or serve immediately. Store any leftovers in an airtight container.

Notes

• Use unsweetened pumpkin puree for best results and to keep sugar content low.
• You can substitute oat flour with gluten-free flour blend if desired.
• If you don’t have plant-based protein powder, use your preferred protein powder but adjust sweetness accordingly.
• Chia seeds help bind the muffins and add fiber; you may substitute with ground flaxseed if preferred.
• These muffins freeze well for up to 2 months. Thaw before serving.
• Adjust spices to taste; cinnamon and nutmeg are traditional to pumpkin baking but can be customized.

Keywords: pumpkin muffins, high protein muffins, low calorie muffins, vegan pumpkin recipe, gluten-free baking, healthy pumpkin snacks