High-Protein Low-Carb Pumpkin Muffins

🎃 High-Protein Low-Carb Pumpkin Muffins

Soft, moist, lightly spiced, and naturally sweetened without added sugar. Great as a protein-rich snack or breakfast.

Ingredients — 8 muffins

• 1 cup pumpkin purée
• 2 large eggs
• ½ cup plain Greek yogurt
• 1 scoop vanilla protein powder (25–30 g)
• ½ cup almond flour
• 2 tbsp coconut flour
• 1–2 tbsp monk fruit sweetener, to taste
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp unsweetened milk, only if the batter is too thick

Method

1. Preheat oven to 175°C / 350°F. Line or lightly grease 8 muffin cups.
2. Whisk together pumpkin, eggs, Greek yogurt, vanilla, and monk fruit.
3. Add almond flour, coconut flour, protein powder, baking powder, spices, and salt.
4. Mix until just combined. If very thick, add a little unsweetened milk.
5. Divide the batter between the muffin cups.
6. Bake for 18–23 minutes, until the tops are set and a toothpick comes out mostly clean.
7. Cool for 10 minutes before serving.

💪 Protein & carb notes

Depending on the protein powder and yogurt used, these can provide roughly 10–12 g protein per muffin. For even more protein, use a high-protein Greek yogurt and a protein powder with a good protein-to-carb ratio.

For a low-carb version: use unsweetened pumpkin purée, almond flour, coconut flour, and a zero-sugar sweetener. Pumpkin isn’t zero-carb, so these are low-carb rather than zero-carb.

For a balanced meal, pair one muffin with Greek yogurt, cottage cheese, or eggs rather than relying on the muffin alone.