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Low-Calorie, High-Protein Pumpkin Muffins

Deliciously soft and fluffy muffins made with pumpkin puree and high in protein, perfect for breakfast or a healthy snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup Greek yogurt Can substitute with plant-based yogurt
  • 1/4 cup honey or maple syrup
  • 2 pieces eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 cup almond flour or whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin spice
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth and creamy.
  3. In another bowl, combine the almond flour (or whole wheat flour), baking powder, baking soda, pumpkin spice, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Place in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Store any leftover muffins in an airtight container in the fridge for up to 4 days. For longer storage, wrap the muffins individually and freeze for up to 3 months. Reheat in the microwave for 15-20 seconds as needed.