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Low-Calorie, High-Protein Pumpkin Muffins Recipe

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

4.9 from 17 reviews

These low-calorie, high-protein pumpkin muffins are a nutritious and delicious breakfast or snack option. Made with oat flour, plant-based protein, and pumpkin puree, they offer a perfect balance of fiber, protein, and flavor while keeping sugar and fat content low. Ideal for a health-conscious lifestyle, these muffins are vegan and naturally sweetened with maple syrup and stevia.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the oat flour, plant-based protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger thoroughly until evenly blended.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, maple syrup, stevia, and plant-based milk until the mixture is smooth and lump-free.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid over-mixing; a few lumps are fine for a tender texture.
  5. Fill Muffin Tin: Spoon the batter evenly into the muffin tin cups, filling each about three-quarters full to allow room for the muffins to rise.
  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 before removing. Enjoy them warm or store in an airtight container.

Notes

  • To keep muffins moist, do not overmix the batter.
  • You can substitute plant-based milk with water if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature before serving.
  • For added texture, consider folding in chopped nuts or pumpkin seeds.

Nutrition

Keywords: pumpkin muffins, high protein muffins, low calorie muffins, vegan pumpkin recipe, healthy breakfast, gluten free muffins, plant-based protein

Find it online: https://messykitchenmagic.com/low-calorie-high-protein-pumpkin-muffins-recipe/