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Low-Calorie, High-Protein Pumpkin Muffins

Low-Calorie, High-Protein Pumpkin Muffins for Guilt-Free Indulgence

Delicious Low-Calorie, High-Protein Pumpkin Muffins provide a guilt-free indulgence with only 150 calories and 12 grams of protein each, perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Oat Flour Substitute with almond flour for a gluten-free option.
  • 1 scoop Protein Powder Choose plant-based protein for a vegan recipe.
  • 2 tbsp Chia Seeds Can be omitted but will alter texture.
  • 2 tsp Baking Powder Essential for leavening; no substitutions recommended.
  • 1 tsp Baking Soda Critical component for lift.
  • 1 cup Pumpkin Puree Ensure it's unsweetened.
  • 1/4 cup Maple Syrup Can swap with agave syrup.
  • 1/4 cup Low-Calorie Sweetener Choose your preferred brand.
  • 1/2 cup Plant-Based Milk Replace with almond, soy, or oat milk as preferred.
  • 1 tsp Spices (Cinnamon, Nutmeg, Ginger) Adjust to taste.
Optional Add-Ins
  • 1/2 cup Dark Chocolate Chips For a touch of indulgence.
  • 1/2 cup Chopped Nuts Walnuts or pecans are delightful.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Paper liners or cooking spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
  2. In a medium bowl, whisk together oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth.
  4. Gently fold the wet mixture into the dry ingredients with a spatula, being careful not to over-mix.
  5. Fill each muffin cup about three-quarters full with batter.
  6. Bake for 18 to 20 minutes until a toothpick comes out clean.
  7. Allow muffins to cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 12gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are versatile and can be enjoyed as breakfast, snacks, or desserts. Store in an airtight container for up to 5 days or freeze for longer storage.

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