Description

Indulge in the delightful flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. These moist and flavorful treats are perfect for breakfast or an energizing snack. Made with wholesome ingredients like pumpkin puree, oat flour, and chia seeds, they deliver a satisfying boost of protein while keeping calories in check. The addition of maple syrup provides just the right amount of sweetness, making these muffins a guilt-free indulgence. Whether you enjoy them on their own or pair them with nut butter or fresh fruit, these muffins are sure to become a seasonal favorite.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
In a medium bowl, combine oat flour, plant-based protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
In another bowl, whisk together pumpkin puree, maple syrup, stevia, and plant-based milk or water until smooth.
Pour the wet mixture into the dry ingredients and gently fold together until just combined; lumps are okay.
Spoon batter into the muffin tin filling each cup about 3/4 full.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Let cool for 10 minutes before removing from the tin.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (45g)
Calories: 150
Sugar: 6g
Sodium: 180mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg