Low-Calorie, High-Protein Pumpkin Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
