Low-Calorie High-Protein Pumpkin Muffins
These fluffy, nutritious pumpkin muffins are easy to make, healthy, and perfect for meal prep, delivering delicious flavors with each bite.
Ingredients
Dry Ingredients
- 3/4 cup oat flour Make your own by blending oats finely.
- 1/2 cup vanilla plant-based protein powder Choose a smooth texture, brands like Vega are recommended.
- 2 tbsp chia seeds These add fiber and help bind ingredients.
- 1 tsp baking powder Provides lift for the muffins.
- 1/2 tsp baking soda Works with baking powder for rise.
- 1 tsp cinnamon Essential spice for pumpkin treats.
- 1/4 tsp ground nutmeg Adds warm spice notes.
- 1/8 tsp ground ginger Pulls flavors together.
Wet Ingredients
- 1 cup pumpkin puree Use unsweetened for best flavor.
- 2 tbsp pure maple syrup Natural sweetness; use real maple syrup.
- 1/4 tsp stevia or preferred low-cal sweetener To keep calories lower.
- 1/3 cup unsweetened plant-based milk or water Helps keep muffins moist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
Mix Dry Ingredients
- In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Combine Wet Ingredients
- In another bowl, whisk together pumpkin puree, maple syrup, stevia, and plant-based milk until smooth.
Combine Mixtures
- Pour the wet mixture into the dry mixture and gently fold together without over-mixing.
Fill and Bake
- Spoon batter into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes.
Cool Down
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for 4-5 days or freeze them. Let thaw at room temperature before eating.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 120mgFiber: 2gSugar: 3g
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