These Healthy Pumpkin Protein Muffins are super easy to make as they are done using a blender. They are flourless, made using rolled oats, ISO vanilla whey protein powder and sweetened with dates, making them macro-friendly and very low in calories. Gluten-free, low-sodium, low-fat, kid-friendly, fuss-free, and absolutely guilt-free!
I am partnering with Bob’s Red Mill for today’s recipe. All of the concepts, ideas, and visuals are my own.
If you’ve been following me for a while, you’ve probably noticed that I’ve decided to “catch up” on pumpkin spice recipes lately! Haha!
The only pumpkin spice recipe I had on the blog recently was my pumpkin spice protein cookies (which are awesome by the way!).
If you like this particular flavor, I highly suggest you have a look at my pumpkin spice protein shake and my pumpkin spice protein pancakes. AH-MEH-ZING recipes.
Why I Think You’ll Love This Recipe!
- Low-Calorie. With only 205 calories per muffins, there is no way you can feel guilty of having one of these, ever!
- Macro-Friendly. Macros: 205 calories, 9 grams of protein, 18 grams of healthy carbs, and 11 grams of fat!
- Low-Sodium. Perfect if you are following a low-sodium diet!
- Super Tasty. Most recipes call for only 1 tsp of pumpkin spice, but from my own experience, it is really not enough! People are used to eating “Starbucks level” pumpkin spice goods and using only a teaspoon just doesn’t cut it!
How Can I Make My Own Pumpkin Spice?
It is very simple! You will need:
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
Mix those 4 ingredients in a small bowl and there you go, you have your 3 tsp pumpkin spice (well, more like 3 1/4, but that does not matter).
What Can I do With my Leftover Pumpkin Puree?
I know. I’ve had the same problem. You bought one of those (huge) cans of pumpkin puree and now you are left with about 2 more cups of this thing, and you are wondering: “Well Gabriel, what do I do now with those 2 cans of leftover pumpkin puree?”
Well, you could make some more muffins, or pancakes, but here are a few other ideas to quickly (and deliciously!) use your leftover pumpkin:
- Add it to your favorite curry recipe! At least it is how I used mine. I made a huge curry with leftover turkey, potatoes, carrots, pumpkin puree, coconut milk, cauliflower, yellow curry powder, garlic, and chicken broth. Heavenly. Unfortunately, I don’t have the measurements, as I always “taste and adjust” when I cook for my family, but who knows, maybe this recipe will become a future blog post! But in the meantime, a quick solution would be to add the extra pumpkin to your favorite curry recipe and simply add more coconut milk or chicken broth and adjust spicing accordingly.
- Stir it into a cheesy pasta sauce or mac n cheese
- Add it to a smoothie
- Replace the mashed banana in your favorite banana bread recipe
- Freeze it for a future recipe
Which Protein Powder Did You Use for This Recipe?
I used vanilla whey protein powder isolate, but you may use what you have on hand!
More Protein Muffin Recipes
- Apple Protein Muffins
- Banana Nut Protein Muffins
- Oatmeal Raisin Protein Muffins
- Carrot Cake Protein Muffins
- Lemon Blueberry Protein Muffins
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Pumpkin Protein Muffins
Satisfy your pumpkin spice craving with these Pumpkin Protein Muffins, they are the perfect guilt-free fall treat!
Ingredients
Dry Ingredients
- 2 cups rolled oats Bob's Red Mill Gluten-Free
- 3/4 cup pitted dates
- 1 cup vanilla whey protein powder
- 1 tsp baking powder
- 3 tsp pumpkin spice
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 2 eggs
- 1/2 cup coconut oil melted
Optional Toppings
Instructions
Preheat oven to 350F
Grease a 12-muffin pan with cooking spray or use muffin liners.
Make the oat flour. Add 2 cups Bob's Red Mill Gluten-Free Rolled Oats and 3/4 cups pitted dates to your blender container (preferably a high-velocity blender, refer to the notes section to see which one I use). Blend at full speed (gradually increasing) for 30-45 seconds, or until it turns into a fine flour.
Add the rest of the dry ingredients. Add the 1 cup vanilla whey protein powder isolate, 1 tsp baking powder, and 3 tsp pumpkin spice. Pulse a few times, until the ingredients are well blended. Transfer to a large mixing bowl. (Scrape out what stuck to the blender container, using a plastic or wooden tool)
Blend the liquid ingredients. Add 2 eggs, 1/2 cup melted coconut oil, 1/2 cup unsweetened almond milk, and 1 cup pumpkin puree to the blender container. Blend at full speed (gradually increasing) for 30-45 seconds, or until very smooth.
Finishing the Batter. Make a well in the center of your dry ingredients and slowly incorporate the liquid mixture, gently mixing. Do not over-mix. Lumps and some unmixed flour into your batter is fine.
Pour the batter equally into your 12-muffin pan. Optional: Sprinkle some rolled oats and pumpkin seeds on top.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Notes
Nutrition Information is a rough estimated calculated without the use of any toppings.
The Blender I use for my recipes.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!
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