High-protein, low-calorie pumpkin muffin
Recipe category
This high-protein, low-calorie pumpkin muffin recipe uses fresh pumpkin puree, Greek yogurt, and eggs for protein instead of protein powder.
Nutrition (Per Muffin - Yields 12 Muffins)
- Calories: ~124 kcal
- Protein: ~7–8g
Preparation time
20 minutes
Cooking time
35 minutes
Number of servings
6
Difficulty
Medio
Ingredients
¾ cup whole wheat pastry flour (or white whole wheat flour)
⅔ cup ground flax seed
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup 100% pure pumpkin puree
¾ cup vanilla greek yogurt
½ cup unsweetened applesauce
1 tablespoon coconut oil melted
½ cup maple syrup or honey
1 teaspoon pure vanilla extract
Granola mix for topping
Recipe instruction
- Preheat the oven to 350 degrees Fahrenheit and add 12 silicone muffin liners to a standard muffin tin. If using paper liners, spray with a non-stick cooking spray to prevent the muffins from sticking to the liners.
- In a medium bowl, add the flour, ground flax seed, pumpkin pie spice, cinnamon, baking soda, and salt. Stir to combine. Then set aside.
- In a large bowl, whisk together the eggs, pumpkin puree, greek yogurt, applesauce, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and gently fold together until well incorporated.
- Scoop the muffin batter evenly into 12 muffin cups until they are around ⅞ of the way full.
- Add granola mix topping evenly on top the muffin batter.
- Bake the muffins for 30-35 minutes or until a toothpick comes out clean. Let the muffins cool for 15 minutes in the pan before serving.
NOTES:
To make 1 tablespoon (3 teaspoons) of pumpkin pie spice, mix the following spices together:
- Ground cinnamon: 1 ½ to 2 teaspoons
- Ground ginger: ¾ to 1 teaspoon
- Ground nutmeg: ¾ teaspoon
- Ground cloves: ¼ teaspoon or a pinch to ¼ teaspoon allspice