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About This Recipe
Looking for the best low calorie, fall treat? These Low Calorie Pumpkin Muffins are absolutely delicious and perfect for curbing your sweet tooth for only 60 calories! These muffins are easy to make and are great for a grab-and-go breakfast or afternoon snack!
I also love these muffins because they’re made with quality ingredients and are gluten-free! Kids and adults will both love these pumpkin muffins.
If you’re into all things pumpkin right now like me, check out these pumpkin recipes for more delicious, healthy fall recipes! I highly recommend my Healthy Chocolate Chip Pumpkin Muffins with Oat Flour, my Healthy Pumpkin Cinnamon Rolls or my Healthy Pumpkin Oatmeal Bake!
Why You’ll Love These Low Calorie 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.
- Only 61 calories and each muffin 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!
- Protein powder – I used PEScience (code Laurenfitfoodie to save!) If you need to sub, I would make sure to do so with a similar whey + casein blend, not just a whey protein powder or these muffins won’t bake the same. You could also just replace with an extra 1/4 cup oat flour.
- Coconut Flour – coconut flour is more absorbent than other flours and for that reason there isn’t an equal sub for it. However you can try replacing with oat or regular flour, you will just need to use 3-4x as much.
- 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 – I used Libby. I think it has the best color, taste and texture!
- 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
How To Make
- 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.
Store leftover muffins in an airtight container in the fridge for up to a week.
To freeze: allow muffins to cool completely then wrap muffins tightly in a freezer-safe bag and freeze for up to 3 months.
Helpful Baking Tips!
- Do NOT over mix! Over mixing the batter can cause denser, gummy muffins instead of light and fluffy muffins like we all love! For the best results, be sure to mix the wet and dry ingredients until just combined.
What can I use if I don’t have oat flour?
To make your own oat flour, just blend regular oats in a blender or food processor until they’re a flour-like consistency! You can also sub oat flour for all-purpose flour, white whole wheat flour, or 1:1 gluten-free flour like Bob’s Red Mill or King Arthur.
What’s the best kind of pumpkin to use for this low calorie pumpkin muffin recipe?
I always recommend using Libby 100% pure pumpkin for any of my pumpkin treats! I think Libby has the best color, taste and texture. Also be sure you’re using pumpkin puree (where the only ingredient is pumpkin) not pumpkin pie filling.
Can I substitute the coconut flour?
Coconut flour is more absorbent than other flours and for that reason there isn’t an equal sub for it. However you can try replacing with oat or regular flour, you will just need to use 3-4x as much.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Low Calorie Pumpkin Muffins
Ingredients
- 1/4 cup vanilla protein powder (30g) I used PEScience (just make sure it's a whey+casin blend)
- 1/4 cup oat flour (30g)
- 2 Tbsp coconut flour (14g)
- 1 tsp baking powder + pinch of salt
- 1 Tbsp zero calorie sweetener
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup + 2 Tbsp canned pumpkin (150g)
- 1/2 cup egg whites (120g)
- 1 tsp vanilla
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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.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
