Low-Calorie, High-Protein Pumpkin Muffins – Easy & Delicious Homemade Recipe

A Historical Overview of Protein Pumpkin Muffins

Pumpkin has long been a star ingredient in autumn baking, dating back to early American settlers who used pumpkin in breads and cakes. Muffins became a popular quick bread in the 19th century, and modern bakers have since experimented with healthier variations. In recent years, the rise of fitness-focused diets brought protein-enriched baked goods into the spotlight. By incorporating Greek yogurt, protein powder, and nutrient-rich pumpkin puree, these high-protein muffins combine the warmth of traditional pumpkin spice with the benefits of a lighter, more nourishing treat.

Low-Calorie, High-Protein Pumpkin Muffins – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

These low-calorie, high-protein pumpkin muffins are soft, hearty, and perfectly spiced, making them the ultimate guilt-free indulgence. Packed with protein powder and Greek yogurt, they’re not only delicious but also filling and nutritious. Ideal for meal prep, post-workout snacks, or cozy fall mornings, these muffins strike the perfect balance between comfort food and health-conscious baking.

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Ingredients

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• 1 cup pumpkin puree

• 3/4 cup plain Greek yogurt

• 2 large eggs

• 1/4 cup maple syrup or honey

• 1/4 cup unsweetened applesauce

• 1 tsp vanilla extract

• 1 cup oat flour (or blended oats)

• 1/2 cup vanilla protein powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ginger

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Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

• In a bowl, whisk together pumpkin puree, Greek yogurt, eggs, maple syrup, applesauce, and vanilla.

• In another bowl, mix oat flour, protein powder, baking powder, baking soda, salt, and spices.

• Fold dry ingredients into wet mixture until just combined.

• Divide batter evenly into muffin cups, filling 3/4 full.

• Bake 18–22 minutes, or until a toothpick inserted comes out clean.

 

• Cool slightly before enjoying.

  

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Notes

Use chocolate or pumpkin spice protein powder for extra flavor.

Add chia seeds, flax, or chopped nuts for a nutrient boost.

Store in the fridge up to 5 days or freeze for up to 2 months.

FAQs

1. Can I make these muffins without protein powder?
Yes! If you don’t have protein powder, simply replace it with an equal amount of oat flour or almond flour. They’ll still be moist and delicious, just slightly lower in protein.

2. What’s the best protein powder to use for baking?
Whey, casein, or plant-based blends all work, but whey protein tends to give the lightest texture. Avoid collagen-only powders, as they don’t provide the same structure in baked goods.

3. How can I make these muffins even lower in calories?
To reduce calories further, swap maple syrup with a sugar-free sweetener like monk fruit or stevia, and use nonfat Greek yogurt instead of whole milk yogurt.