Low-Calorie High-Protein Pumpkin Muffins Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- Fill Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow room for rising during baking.
- 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.
- 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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