Low-Calorie, High-Protein Pumpkin Muffins Recipe
These low-calorie, high-protein pumpkin muffins are a nutritious and delicious treat perfect for breakfast or a healthy snack. Made with plant-based ingredients and naturally sweetened with maple syrup and stevia, they offer a perfect balance of flavors and nutrients without added sugars or refined flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- 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: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the oat flour, plant-based protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ground ginger. Stir thoroughly until all ingredients are evenly mixed.
- Blend Wet Ingredients: In a separate bowl, whisk the pumpkin puree, maple syrup, stevia, and unsweetened plant-based milk until smooth, ensuring there are no lumps.
- Combine Mixtures: Pour the wet ingredients into the dry ingredient bowl and gently fold together with a spatula just until combined. Avoid over-mixing; a few lumps are fine.
- Fill Muffin Tin: Evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool and Serve: Allow the muffins to cool in the tin for about 10 minutes before removing. Serve immediately or store in an airtight container for later enjoyment.
Notes
- For best results, use fresh pumpkin puree or a high-quality canned pumpkin that does not contain added sugars or spices.
- You can substitute plant-based milk with water if desired, but milk adds a richer texture.
- Try to avoid over-mixing the batter to keep the muffins tender and fluffy.
- These muffins freeze well; store them in a freezer-safe container for up to 3 months.
- Adjust the sweetness by modifying or omitting the maple syrup and stevia according to taste preferences.
Keywords: pumpkin muffins, high protein muffins, low calorie muffins, healthy pumpkin recipe, plant-based muffins, gluten free pumpkin muffins, vegan pumpkin muffins
