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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
Cook Time 20 minutes
Total Time 30 minutes
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.