Introduction

These low-calorie, high-protein pumpkin muffins are a delicious and nutritious treat perfect for breakfast or a healthy snack. Packed with plant-based protein and warm spices, they offer great flavor without the guilt.

The image shows twelve golden brown muffins arranged neatly on a metal cooling rack over a white marbled surface. Each muffin has three dark glossy chocolate chips on top, slightly melted and embedded in the rough, textured muffin tops. To the left of the rack, there is a white bowl filled with a pale powdery substance, and a stack of empty white cupcake liners beside it. To the right, part of a white bowl with more powder and a soft beige striped cloth with fringes are visible. Scattered chocolate chips are spread around the rack on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
Step 2: In a medium bowl, combine oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Step 3: In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth.
Step 4: Pour wet ingredients into dry ingredients and gently fold together until just combined.
Step 5: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Step 6: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Step 7: Let cool for 10 minutes before enjoying or storing.

Tips & Variations

For a nuttier texture, add chopped walnuts or pecans to the batter before baking.
You can substitute oat flour with almond flour for a gluten-free option.
If you prefer sweeter muffins, increase the maple syrup slightly or add a few dark chocolate chips.
Make sure not to overmix the batter to keep the muffins tender and soft.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm them in the microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

The image shows close-up of chocolate chip muffins, each with a light brown, slightly textured top with three large, glossy dark chocolate chips embedded on the surface. The muffins are in light brown paper liners, and they rest on a white marbled textured surface with a white and orange fringed cloth partially visible in the corner. One dark chocolate chip is also on the metal rack below the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly as long as it is plain and unsweetened.

What can I use if I don’t have plant-based protein powder?

You can substitute with your favorite protein powder (whey or plant-based) or increase oat flour and add extra chia seeds for added protein, though texture may vary slightly.

Low-Calorie, High-Protein Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

Deliciously moist and healthy pumpkin muffins that are low in calories and high in plant-based protein. Made with oat flour, vanilla protein powder, and warming spices, these muffins are perfect for a nutritious breakfast or snack.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
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 grease it well to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine the oat flour, vanilla plant-based protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ground ginger thoroughly.
Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, pure maple syrup, stevia or low-calorie sweetener, and unsweetened plant-based milk or water until the mixture is smooth and well blended.
Mix Batter: Pour the wet ingredients into the dry ingredients and gently fold them together just until combined. Avoid overmixing to keep the muffins tender.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
Cool and Serve: Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack or serving. Enjoy immediately or store appropriately.

Notes

Use unsweetened pumpkin puree to control sugar content.
Oat flour can be substituted with gluten-free flour for gluten sensitivity.
Plant-based milk can be almond, soy, oat, or any preferred non-dairy milk.
Adjust sweetness according to taste, especially when using different sweeteners.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin muffins, low calorie muffins, high protein muffins, plant-based muffins, healthy baking, vegan muffins, pumpkin recipe