Low-Calorie, High-Protein Pumpkin Muffins

Indulge in the flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. Perfect for breakfast or a guilt-free snack, these muffins are moist, delicious, and packed with protein while being light on calories. Featuring the nutritious goodness of chia seeds and a hint of maple syrup, they cater to vegan diets and make for a satisfying treat that keeps you energized throughout the day. Bake up a batch and enjoy this seasonal delight any time!

Why You’ll Love This Recipe

• Healthy and Nutritious: These muffins are low in calories but high in protein, making them a great choice for anyone looking to maintain a healthy diet.
• Quick and Easy: With just a few simple steps, you can whip up these muffins in no time—perfect for busy mornings or last-minute snacks.
• Versatile Flavor: The warm spices combined with pumpkin create a comforting flavor that pairs well with coffee or tea.
• Meal Prep Friendly: Make a batch ahead of time to have healthy snacks ready for the week. They store well and can be frozen for longer periods.

Tools and Preparation

Before diving into baking, gather all necessary tools to ensure a smooth process.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Importance of Each Tool

• Muffin tin: This is essential for shaping your muffins perfectly while allowing even baking.
• Mixing bowls: Using separate bowls helps prevent over-mixing and ensures your dry ingredients are well combined before adding wet ingredients.

Ingredients

For the Muffins

• 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

How to Make Low-Calorie, High-Protein Pumpkin Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the following:
* 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

Mix well until fully blended.

Step 3: Combine Wet Ingredients

In another bowl, whisk together:
* 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

Ensure there are no lumps.

Step 4: Combine Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold everything together using a spatula until just combined. Be careful not to over-mix; lumps are okay.

Step 5: Fill Muffin Tin

Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full to allow room for rising during baking.

Step 6: Bake the Muffins

Place the muffin tin in the preheated oven. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Store

Let cool for about 10 minutes. Remove from the tin and enjoy immediately or store them in an airtight container for later.

How to Serve Low-Calorie, High-Protein Pumpkin Muffins

These Low-Calorie, High-Protein Pumpkin Muffins are versatile and can be enjoyed in various ways. Whether you’re looking for a quick breakfast or a delightful snack, here are some serving suggestions to elevate your muffin experience.

With Nut Butter

• Spread almond or peanut butter on top for added flavor and healthy fats that pair wonderfully with pumpkin.

Drizzled with Maple Syrup

• A light drizzle of pure maple syrup enhances the natural sweetness of the muffins, making them even more indulgent.

Topped with Fresh Fruit

• Serve with slices of banana or apple on the side for a refreshing contrast and an extra boost of vitamins.

Paired with Yogurt

• Enjoy these muffins alongside a serving of plant-based yogurt for a creamy texture that complements their moistness.

As a Breakfast Sandwich

• Slice the muffin in half and fill it with avocado or scrambled eggs for a hearty breakfast option that’s packed with protein.

Crumbled over Oatmeal

• Crumble a muffin over your morning oatmeal to add flavor and a delightful texture to your bowl.

How to Perfect Low-Calorie, High-Protein Pumpkin Muffins

Achieving the perfect Low-Calorie, High-Protein Pumpkin Muffins is easier than you might think. Follow these tips to ensure your muffins turn out delicious every time.

• Use fresh ingredients: Ensure your pumpkin puree is fresh and unsweetened for the best flavor. This will enhance the overall taste of your muffins.

• Measure accurately: Use precise measurements for all ingredients. This helps in achieving the right texture and consistency in your muffins.

• Don’t over-mix: Gently fold wet and dry ingredients together. Over-mixing can lead to dense muffins instead of light and fluffy ones.

• Check doneness carefully: Insert a toothpick into the center; if it comes out clean, your muffins are ready. Keep an eye on baking time to prevent drying them out.

• Experiment with flavors: Consider adding spices like cloves or cardamom for additional warmth, or mix in nuts or chocolate chips for variety.

• Cool completely before storing: Allow muffins to cool completely before placing them in an airtight container to maintain their moisture.

Best Side Dishes for Low-Calorie, High-Protein Pumpkin Muffins

Pairing side dishes with your Low-Calorie, High-Protein Pumpkin Muffins can create a well-rounded meal. Here are some great options to consider:

1. Greek Yogurt Parfait – Layer Greek yogurt with berries and granola for a nutritious side that complements the muffins perfectly.

2. Cinnamon Applesauce – A warm serving of cinnamon applesauce adds sweetness and pairs beautifully with pumpkin flavors.

3. Chia Seed Pudding – Prepare chia seed pudding topped with fruits as an excellent source of fiber and protein that goes hand-in-hand with muffins.

4. Green Smoothie – Blend spinach, banana, and almond milk into a refreshing smoothie that adds vitamins while balancing out the meal.

5. Fruit Salad – A colorful mix of seasonal fruits provides hydration and freshness alongside your muffins.

6. Nutty Granola – Serve crunchy nutty granola as a side to add texture and healthy fats that round out this flavorful treat.

7. Veggie Sticks with Hummus – Crunchy carrots and celery sticks dipped in hummus provide a savory contrast to the sweet muffins.

8. Oatmeal Bowl – A simple oatmeal bowl topped with nuts or dried fruits makes for a wholesome addition that keeps you satisfied longer.

Common Mistakes to Avoid

When baking Low-Calorie, High-Protein Pumpkin Muffins, it’s essential to avoid common pitfalls to ensure they turn out perfectly. Here are some mistakes to watch for:

• Using the wrong flour: Substituting all-purpose flour without considering the recipe’s balance can lead to dense muffins. Stick with oat flour or almond flour for the best results.

• Overmixing the batter: Mixing too much can create tough muffins. Gently fold the ingredients together until just combined to maintain a light texture.

• Ignoring measurements: Accurate ingredient measurements are crucial. Use measuring cups and spoons for precise quantities, especially with dry ingredients.

• Skipping the cooling time: Removing muffins from the tin too soon may cause them to break apart. Let them cool for at least 10 minutes before serving.

• Not checking doneness: Relying solely on baking time can lead to undercooked or overbaked muffins. Test with a toothpick in the center; it should come out clean when done.

Storage & Reheating Instructions

Refrigerator Storage

• Store muffins in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

Freezing Low-Calorie, High-Protein Pumpkin Muffins

• Place muffins in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating Low-Calorie, High-Protein Pumpkin Muffins

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warm.
• Microwave: Heat one muffin at a time for 15–20 seconds for soft results.
• Stovetop: Place muffins in a pan over low heat, covering it until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about Low-Calorie, High-Protein Pumpkin Muffins:

How can I make Low-Calorie, High-Protein Pumpkin Muffins gluten-free?

You can substitute oat flour with almond flour or a gluten-free all-purpose blend for a gluten-free option.

Can I add other ingredients to my muffins?

Absolutely! Consider adding chocolate chips, nuts, or dried fruit for extra flavor and texture.

How long do these muffins last?

Low-Calorie, High-Protein Pumpkin Muffins last up to 5 days in the refrigerator and up to 3 months if frozen.

What is the best way to sweeten these muffins?

Pure maple syrup is excellent, but you can also use your favorite low-calorie sweetener or fruit puree as alternatives.

Are Low-Calorie, High-Protein Pumpkin Muffins suitable for meal prep?

Yes! These muffins are perfect for meal prep as they store well and are easy to grab on busy mornings.

Final Thoughts

These Low-Calorie, High-Protein Pumpkin Muffins are not only delicious but also versatile. You can enjoy them as a healthy breakfast or snack throughout the day. Feel free to customize them with your favorite mix-ins or toppings. Give this recipe a try—you won’t be disappointed!

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Low-Calorie, High-Protein Pumpkin Muffins

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• Author: Alexia
• Total Time: 30 minutes
• Yield: Makes approximately 12 muffins 1x

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Description

Indulge in the delightful flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins. Perfect for breakfast or as a guilt-free snack, these muffins are moist, flavorful, and packed with protein while remaining low in calories. Made with wholesome ingredients like pumpkin puree, oat flour, and chia seeds, they provide a satisfying treat that energizes you throughout the day. Whether enjoyed fresh from the oven or stored for later, these muffins are versatile enough to fit into any busy lifestyle.

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Ingredients

Scale 1x2x3x

• 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

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease lightly.
2. In a medium bowl, mix together oat flour, vanilla 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, stevia (or other 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 evenly into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18–20 minutes or until a toothpick comes out clean from the center.
7. Let cool for about 10 minutes before removing from the tin.

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

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 120
• Sugar: 4g
• Sodium: 100mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 0mg