Description
Indulge in the cozy flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. Perfectly moist and packed with protein, these delicious muffins make a healthy treat for breakfast or a guilt-free snack.
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 the oven to 350°F (175°C) and prepare a muffin tin with liners or grease it well.
- In a medium bowl, combine 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.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined.
- Spoon the 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.
- Allow muffins to cool for about 10 minutes before enjoying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg