Low Calorie Pumpkin Muffins
User Reviews
4.5
Low Calorie Pumpkin Muffins
Description
This recipe combines dry ingredients including vanilla protein powder, oat flour, coconut flour, baking powder, salt, and warm spices such as pumpkin pie spice and cinnamon. These are mixed separately from the wet ingredients consisting of canned pumpkin, egg whites, and vanilla extract. After combining all ingredients, the batter is portioned into a prepared muffin pan and baked until a toothpick tests clean, producing individual muffins with a soft crumb and noticeable pumpkin aroma.
The blend of protein powder and flours offers a balanced texture that is not dense, with mild sweetness from the pumpkin and spices providing seasonal familiarity. This muffin makes a suitable snack or breakfast item, especially for those monitoring calorie intake.
They should be stored in an airtight container in the refrigerator and are suitable for a gluten-free diet if certified gluten-free oat flour is used. Dairy-free adaptations are possible by substituting plant-based protein powder.
Ingredients
- 1/4 cup vanilla protein powder I used PEScience (just make sure it's a whey+casin blend, 30g
- 1/4 cup oat flour 30g
- 2 Tbsp coconut flour 14g
- 1 tsp baking powder pinch of salt
- 1 tsp salt pinch of salt
- 1 Tbsp zero-calorie sweetener
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup canned pumpkin 2 Tbsp, 150g
- 1/2 cup egg white, 120g
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray.
- In a small bowl, mix together all the dry ingredients – protein powder, oat flour, coconut flour, salt, baking powder, pumpkin pie spice and cinnamon.
- In medium sized bowl, combine the pumpkin, vanilla, and egg whites and whisk until combined.
- Add the dry ingredients into the wet ingredients and stir until completely combined. Pour batter into prepared muffin pan.
- Bake for 15-20 minutes or until toothpick comes out clean.
Notes
- Use certified gluten-free oat flour to make these muffins gluten-free.
- Substitute plant-based protein powder to make the recipe dairy-free.
- Store muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 1muffin (42g) | |
| Calories | 61kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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