The Best Low Fat Pumpkin Muffins

by Lauren

Soft, perfectly baked pumpkin muffins! These muffins can easily be made gluten-free by using almond flour instead of oat flour. Lower in fat and calories than your traditional muffins without any sacrifice in taste or texture. They make for a great addition to your breakfast or as an easy grab-and-go snack!

I was just thinking the other day how I needed to add this pumpkin muffin recipe to the blog. I was looking at all my other Pumpkin recipes that I had created in an effort to compile them all for an all things pumpkin post, and I couldn’t find my pumpkin muffin recipe for the life of me! Turns out, I never actually had it on here in the first place 😂 so here we are – finally putting this easy muffin recipe up!

These muffins are so easy to make and that is probably my most favorite thing about them. When I am not in the mood to spend a lot of time baking, I know I can easily whip these babies up! They were my saving grace as a nurse when I was rushing out of the door. I need something substantial with protein to keep me full that I could easily grab and run out of the door with. Something to balance out all the coffee that was into my belly. Ha! And these muffins always did the trick. Even better – there was never any crumbs or mess with them!

Ingredients Used

  • Protein powder – I used PEScience Snickerdoodle protein powder for this one. PEScience is my tried and true! Quality ingredients, amazing flavor, and always bakes SO DANG WELL. I will never look elsewhere. If you need to sub, I would make sure to do so with a similar whey + casein blend.
    For all PEScience products, you can use code “LaurenFitFoodie” to save 15%.
  • Coconut Flour – coconut flour has different absorbent properties than other flours and for that reason there isn’t really an equal sub for it.
  • Oat Flour – you can replace with all-purpose, whole wheat or almond flour too. I just the love the flavor the oat flour brings!
  • Canned pumpkin
  • Egg whites
  • Sweetener – I used granulated stevia for baking. I always get questions on this, so for reference, it is like this one here.
  • Baking powder
  • Vanilla extract
  • Cinnamon and pumpkin pie spice

Why You’ll Love These Pumpkin Muffins

  • Easy to make – for those who have kiddos, you can definitely get them involved in these! Just throw ingredients into a bowl, mix, and bake!
  • Makes a small batch (of 7) but can easily be doubled or tripled for meal prep or larger parties
  • 61 calories per plain donut with just 1g of fat
  • Each muffin also packs 5g of protein!
  • Made with wholesome ingredients and can easily be made gluten-free
  • No crumbles or mess with these, making them a great grab-and-go breakfast or snack!

As always, if you try, tag me on Instagram (@LaurenFitFoodie), because I love seeing your yummy recreations!

Low Fat Pumpkin Muffins

Low Fat Pumpkin Muffins

Yield: 7
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Soft, perfectly baked pumpkin muffins! These muffins can easily be made gluten-free by using almond flour instead of oat flour. Lower in fat and calories than your traditional muffins without any sacrifice in taste or texture. They make for a great addition to your breakfast or as an easy grab-and-go snack!

Ingredients

  • 1 scoop (32g) vanilla or cinnamon flavored protein powder
  • ¼ cup (30g) oat flour
  • 2 tbsp (14g) coconut flour
  • Dash of salt
  • 1 tsp baking powder
  • 1 tbsp granulated sweetener - I used granulated stevia for baking (see below under products for reference)
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ cup + 2tbsp (150g) canned pumpkin
  • ½ cup (120g) egg whites
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 °F. Spray a muffin pan with cooking spray.
  2. In a small bowl, mix together all the dry ingredients – protein powder, oat flour, coconut flour, salt, baking powder, pumpkin pie spice and cinnamon.
  3. In medium sized bowl, combine the pumpkin, vanilla, and egg whites and whisk until combined.
  4. Add the dry ingredients into the wet ingredients and stir until completely combined. Pour batter into prepared muffin pan.
  5. Bake for 15-20 minutes or until toothpick comes out clean.

Notes

MFP entry: Lauren Fit Foodie Low Fat Pumpkin Muffins

Keep stored in an air tight container in the refrigerator for up to a week.

Nutrition Information
Yield 7 Serving Size 1 muffin (42g)
Amount Per Serving Calories 61Total Fat 1gCarbohydrates 7gProtein 5g

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