Description
Indulge in the delightful flavors of fall with these Low-Calorie, High-Protein Pumpkin Muffins! Soft, moist, and bursting with seasonal spices, these vegan-friendly muffins are the perfect guilt-free treat for breakfast or a quick snack. Infused with wholesome ingredients like chia seeds and a touch of maple syrup, they offer a nourishing boost to keep you energized throughout the day. Ideal for meal prep, these muffins are not only easy to make but also versatile enough to enjoy in various ways. Whether paired with yogurt or savored on their own, they’re sure to become a favorite in your autumn baking repertoire.
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 grease it lightly.
- In a 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, stevia, and plant-based milk until smooth.
- Combine wet and dry ingredients gently until just mixed—avoid overmixing.
- Fill muffin cups about three-fourths full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (40g)
- Calories: 100
- Sugar: 3g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg