Low-Calorie, High-Protein Pumpkin Muffins Recipe
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.
- 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
