Description
Indulge in the flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins! Perfectly moist and bursting with pumpkin goodness, these muffins are a healthier alternative to traditional treats. Packed with plant-based protein and enriched with nutritious chia seeds and a hint of maple syrup, they make an ideal breakfast or guilt-free snack. Whether you’re vegan or simply looking for a wholesome option, this easy-to-follow recipe ensures you can enjoy the best of pumpkin season without compromising on taste or nutrition. Bake a batch today and savor the deliciousness that keeps you full and energized!
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
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or light greasing.
- In a medium bowl, mix oat flour, protein powder, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together pumpkin puree, maple syrup, low-calorie sweetener, and plant-based milk until smooth.
- Combine wet mixture into dry ingredients gently until just mixed; some lumps are okay.
- Spoon batter into muffin cups about 3/4 full to allow rising.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg