Low-Calorie, High-Protein Pumpkin Muffins

Low-calorie, high-protein pumpkin muffins are a perfect way to enjoy a delicious snack without compromising on health. They are moist, flavorful, and packed with nutrients. This recipe is a great choice for anyone wanting to indulge in a tasty treat while also being mindful of their diet. With simple ingredients and easy steps, you can whip up a batch of these muffins quickly. Whether you need a quick breakfast or a snack on the go, these muffins will satisfy your cravings without adding unnecessary calories to your day.

WHY YOU WILL LOVE THIS RECIPE

These low-calorie, high-protein pumpkin muffins are not only healthy but also delightful. First, they provide a significant protein boost thanks to the plant-based protein powder and chia seeds. This makes them a great choice for muscle recovery after workouts or as a filling snack. Moreover, the pumpkin puree adds moisture and flavor while keeping the calories low.

You will also love how easy they are to make. With just a few ingredients and simple steps, you can create a delicious treat in no time. Plus, the spices like cinnamon, nutmeg, and ginger bring warmth and a cozy fall flavor to every bite. These muffins are great for meal prep, making them a convenient option for busy weeks. You can bake them in advance and enjoy them fresh for days or even freeze them for later use.

Lastly, the muffins are quite versatile. You can enjoy them as they are or dress them up with your favorite toppings. They are perfect for breakfast, snacks, or even dessert.

HOW TO MAKE Low-Calorie, High-Protein Pumpkin Muffins

Ingredients

To make low-calorie, high-protein pumpkin muffins, you will need the following 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

STEP-BY-STEP INSTRUCTIONS

Follow these simple steps to make your delicious low-calorie, high-protein pumpkin muffins:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it well to prevent sticking.
2. Mix dry ingredients: In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger. Mix them well until they are evenly distributed.
3. Mix wet ingredients: In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth. Make sure there are no lumps left in the mixture.
4. Combine mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it is okay if there are a few lumps.
5. Fill muffin tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. This allows space for the muffins to rise while baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. You can check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready!
7. Cool and enjoy: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack. You can enjoy them warm or store them for later.

HOW TO SERVE Low-Calorie, High-Protein Pumpkin Muffins

These muffins can be served in several delightful ways. You can enjoy them plain, as they are moist and flavorful. If you wish to add some extra zest, spread a little nut butter or cream cheese on top. A drizzle of honey or maple syrup can also elevate the sweetness.

For a more indulgent treat, try sprinkling some chopped nuts or dark chocolate chips on top before baking. This adds a bit of crunch and various flavors to your muffins. Enjoy these muffins as a part of your breakfast, paired with a cup of coffee, or as a mid-afternoon snack.

STORAGE & FREEZING: Low-Calorie, High-Protein Pumpkin Muffins

To keep your muffins fresh, store them in an airtight container. They can stay at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. Just be sure to separate layers with parchment paper to avoid sticking.

For even longer storage, you can freeze the muffins. Let them cool completely, and then place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To enjoy, simply thaw them overnight in the refrigerator or warm them in the microwave.

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SERVING SUGGESTIONS

These low-calorie, high-protein pumpkin muffins can be served in numerous ways. Here are a few serving suggestions:

1. Breakfast Muffin: Pair a muffin with a serving of Greek yogurt and fresh fruit for a balanced breakfast.
2. Snack Time: Enjoy a muffin as a healthy snack with a cup of herbal tea or your favorite beverage.
3. Dessert Option: Serve them warm with a scoop of low-calorie ice cream or whipped cream for a light dessert.
4. Pre-Workout Fuel: Have a muffin about 30 minutes before your workout for energy, thanks to the protein and carbohydrates.

VARIATIONS

Feel free to make these muffins your own. Here are a few variations to consider:

1. Nutty Addition: Add chopped nuts such as walnuts or pecans for an extra crunch and healthy fats.
2. Fruit Mix-ins: Stir in some raisins or dried cranberries for added sweetness and texture.
3. Chocolate Lovers: Incorporate dark chocolate chips into the batter for a decadent treat.
4. Spice it Up: Experiment with different spices like allspice or cardamom to find your perfect flavor profile.

FAQs

1. Can I use other types of flour?
   Yes, you can use other types of flour, but it may change the texture and taste of the muffins. Almond flour or coconut flour can be good alternatives, but you may need to adjust the liquid used in the recipe.
2. Are these muffins gluten-free?
   If you use gluten-free oat flour, then these muffins can be gluten-free. Always check labels to ensure your ingredients are gluten-free.
3. How long do these muffins last?
   Stored in an airtight container, they last 3 days at room temperature and up to 1 week in the refrigerator. You can freeze them for up to 3 months for longer storage.
4. Can I substitute the protein powder?
   Yes, you can use another flavor of protein powder, but it may change the overall taste of the muffins. You may also omit it if you prefer lower protein content, but the texture may be affected.

MAKE-AHEAD TIPS FOR Low-Calorie, High-Protein Pumpkin Muffins

Making these muffins ahead of time can save you valuable time during busy days. Here are some tips to help you prepare:

1. Batch Cooking: Make a double batch and freeze half of them. This way, you always have muffins on hand.
2. Store Properly: Ensure they are completely cool before storing them in an airtight container or freezer-safe bag.
3. Use Muffin Liners: Use muffin liners for easy baking and cleanup. You can also bake them in silicone molds for easy removal.
4. Prep Ingredients: Measure out your dry ingredients the night before and store them in a bowl. This will cut down on prep time in the morning.

With these tips and guidelines, you can enjoy your low-calorie, high-protein pumpkin muffins any day of the week! Enjoy your baking journey!

Low-Calorie High-Protein Pumpkin Muffins

Delicious and nutritious pumpkin muffins that are low in calories and high in protein, making them a perfect snack or breakfast option.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

Dry ingredients

• 3/4 cup oat flour Can be substituted with gluten-free oat flour
• 1/2 cup vanilla plant-based protein powder Can be substituted with a different flavor of protein powder
• 2 tbsp chia seeds Provides additional protein and healthy fats
• 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) Adds moisture and flavor
• 2 tbsp pure maple syrup Can substitute with another low-calorie sweetener
• 1/4 tsp stevia or preferred low-calorie sweetener
• 1/3 cup unsweetened plant-based milk or water

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it well.
2. In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger. Mix well.
3. In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Place the muffin tin in the oven and bake for 18-20 minutes, checking for doneness with a toothpick.
7. Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container for up to three days or refrigerated for a week. They can also be frozen for up to three months.