Low-Carb, High-Protein Pumpkin Muffins

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I’ve always been a huge fan of pumpkin season, but finding snacks that are both low-carb and high-protein can be tricky. So, I decided to develop a pumpkin muffin recipe that packs a protein punch without weighing you down with carbs. These low-carb, high-protein pumpkin muffins have a unique twist—nutty almond butter swirl that elevates the flavor and adds a creamy texture. Whether you’re meal prepping or just craving a cozy fall treat, these muffins are perfect. Plus, they’re simple to make, moist, and satisfyingly dense without any sugar overload.

What You Need

To create these delicious low-carb, high-protein pumpkin muffins, you’ll need a handful of wholesome ingredients that deliver on both nutrition and taste. Almond flour serves as the base, giving you a nutty flavor while keeping carbs low. Pumpkin puree provides that classic autumn vibe and adds moisture without extra sugar or fat.

Eggs bind everything together and contribute to the protein content. I use vanilla whey protein powder because it provides a smooth texture and ramps up the protein, but you can substitute with any plant-based protein powder you prefer.

For the twist, I incorporate almond butter, drizzled into the batter to create a creamy swirl that pairs beautifully with pumpkin. Natural sweetener like erythritol ensures just enough sweetness without the glycemic hit. Finally, warm spices like cinnamon and nutmeg, along with baking powder and salt, round out the flavor profile.

Preparing The Ingredients

Start by measuring out all your ingredients to streamline the process. Prepping the pumpkin puree from fresh pumpkin is fantastic if you have the time, but canned puree works perfectly fine and really helps keep the moisture balanced. Make sure your almond butter is room temperature for easier swirling. If your protein powder is clumpy, a quick sift helps mix it into the batter evenly.

In a large bowl, whisk the eggs thoroughly before adding in pumpkin puree, almond flour, protein powder, and the erythritol. I like to mix my dry ingredients separately before combining, which helps keep the batter smooth. Then, sprinkle in your cinnamon, nutmeg, baking powder, and salt to enhance the warm, comforting pumpkin flavor. Fold everything gently until you get a thick batter.

Tool Requirements

For this recipe, having the right tools makes the process much easier and ensures the muffins turn out perfectly. You’ll need a standard 8-cup muffin tray that can hold the four servings comfortably, leaving room for the batter to rise without spilling. Silicone muffin liners are a great choice for easy cleanup, but you can also grease the tray well with coconut oil or butter.

A medium bowl for mixing your dry and wet ingredients separately before combining is helpful. I also use a rubber spatula for folding the almond butter into the batter—it helps create that beautiful swirl without overmixing. For measuring your ingredients accurately, a digital kitchen scale and measuring spoons are key, especially when working with low-carb flours and protein powders to get the texture right.

Serving Suggestions

These pumpkin muffins are super versatile and can be enjoyed in various ways, whether as a quick breakfast or a nourishing snack. Here are a few of my favorite serving ideas that bring out the best in these muffins:

• Warm them slightly and spread a thin layer of vegan cream cheese for a creamy contrast.
• Enjoy alongside a hot cup of chai tea or black coffee to complement the warm spices.
• Top with a dollop of coconut yogurt and a sprinkle of toasted pumpkin seeds for extra crunch.
• Pair with some fresh berries or sliced apple to add some natural sweetness and freshness.

Storage Tips

Keeping these muffins fresh and tasty over a few days is easy if you follow a couple of storage tips. They’re perfect for meal prepping and make great grab-and-go snacks.

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days to maintain freshness and texture.
• For longer storage, freeze the muffins individually wrapped in parchment paper and placed in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before warming.
• Reheat muffins in the microwave or oven to bring back their moist, soft texture.

Low-Carb, High-Protein Pumpkin Muffins

Discover the perfect autumn snack with these Low-Carb, High-Protein Pumpkin Muffins! Made with almond flour, pumpkin puree, and protein powder, these muffins deliver a rich, cozy flavor without the carb overload. The unique almond butter swirl takes them to the next level, making them a fantastic fuel for breakfasts or snacks. Easy to make and perfect for meal prep, these muffins satisfy your sweet tooth while supporting your health goals. Save this recipe for a fall treat that’s both delicious and nutritious!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 cup almond flour
• 1/2 cup pumpkin puree canned or fresh
• 2 large eggs
• 1/3 cup vanilla whey protein powder or plant-based protein
• 2 tbsp natural almond butter room temperature
• 2 tbsp erythritol or preferred low-carb sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking powder
• 1/4 tsp salt

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Instructions

 

• Preheat oven to 350°F (175°C). Line a muffin tray with silicone liners.
• In a bowl, whisk eggs and pumpkin puree until smooth.
• In another bowl, mix almond flour, protein powder, erythritol, cinnamon, nutmeg, baking powder, and salt.
• Combine wet and dry ingredients, mixing gently until smooth.
• Pour half the batter evenly into muffin tins.
• Drop almond butter by spoonfuls onto the batter and swirl gently with a toothpick or skewer.
• Top with remaining batter, then swirl almond butter again for a marbled effect.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
• Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Calories: 220kcalCarbohydrates: 7gProtein: 15gFat: 14g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.