Low-Calorie High-Protein Pumpkin Muffins Recipe

Introduction

These low-calorie, high-protein pumpkin muffins are a delicious and nutritious way to enjoy the flavors of fall without the guilt. Perfect for breakfast or a healthy snack, they combine pumpkin puree with plant-based protein for a tasty boost.

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 extra moisture, add a small mashed ripe banana or unsweetened applesauce to the wet ingredients.
• If you prefer a nutty flavor, sprinkle chopped walnuts or pecans on top before baking.
• Swap oat flour with whole wheat pastry flour for a slightly denser texture.
• Use flavored plant-based protein powder (like cinnamon or pumpkin spice) to enhance the pumpkin taste.

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 individually wrapped muffins for up to 3 months. Reheat in the microwave for 20-30 seconds before serving for best taste.

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 oat flour with all-purpose or whole wheat flour, but it may change the texture slightly, making the muffins denser.

Are these muffins gluten-free?

They can be gluten-free if you use certified gluten-free oat flour and protein powder. Always check your ingredients to be sure.

Low-Calorie High-Protein Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.6 from 349 reviews

Delicious low-calorie, high-protein pumpkin muffins made with wholesome ingredients like oat flour, plant-based protein powder, and chia seeds. These muffins are perfect for a healthy snack or breakfast, offering a satisfying flavor with warm spices and natural sweetness.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

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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 Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly greasing it to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together oat flour, vanilla plant-based protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ground ginger until fully blended and uniform.
3. Mix Wet Ingredients: In a separate bowl, whisk pumpkin puree, pure maple syrup, stevia (or preferred low-calorie sweetener), and unsweetened plant-based milk (or water) until smooth with no lumps.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl and gently fold together using a spatula until just combined. Avoid over-mixing; some lumps are okay.
5. Fill Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow room for rising during baking.
6. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the muffins cool in the tin for about 10 minutes, then remove and enjoy immediately or store in an airtight container for later consumption.

Notes

• Do not over-mix the batter to keep the muffins tender.
• Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
• Use pumpkin puree that is unsweetened to control sugar content.
• Plant-based protein powder can be substituted for your preferred flavor to alter the taste subtly.
• If you lack oat flour, you can make your own by grinding rolled oats in a food processor.

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