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Low-Calorie, High-Protein Pumpkin Muffins

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Indulge in the delightful flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. Perfect for breakfast or a guilt-free snack, these muffins are moist, flavorful, and packed with plant-based protein to keep you energized throughout the day. Made with wholesome ingredients like pumpkin puree and chia seeds, they cater to a variety of dietary preferences while still satisfying your sweet tooth. Whether enjoyed fresh from the oven or stored for later, these muffins are sure to become a favorite in your seasonal baking repertoire.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with liners or greasing it lightly.
  2. In a medium bowl, mix together oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
  3. In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined; lumps are okay.
  5. Spoon the batter into the muffin tin cups about 3/4 full to allow rising during baking.
  6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for about 10 minutes before enjoying or storing in an airtight container.

Nutrition

Find it online: https://simplytastes.com/low-calorie-high-protein-pumpkin-muffins/