Pumpkin Muffins Easy (High Protein & Low Carb)
These pumpkin muffins are easy to make, high in protein, and low in carbs—perfect for a healthy breakfast or snack. They’re naturally gluten-free and full of warm fall spices.
Equipment
- Mixing bowl
- - Whisk or spatula
- - Muffin tin or silicone molds
- - Measuring cups or kitchen scale
- Oven
Ingredients
- - 3/4 cup almond flour 84g
- - 2 scoops vanilla protein powder 62g, whey/casein blend
- - 1/2 tbsp pumpkin pie spice
- - 1/2 tsp baking powder
- - 3 large eggs room temperature
- - 1 cup canned pumpkin puree 240g
- - 1/2 tbsp vanilla extract optional
- - Nonstick spray or muffin liners
Instructions
- Preheat oven to 350°F (175°C). Grease 8 muffin cups or use silicone molds.
- In a large bowl, whisk together almond flour, protein powder, pumpkin spice, and baking powder.
- Add eggs, pumpkin puree, and vanilla extract (if using). Stir until just combined.
- Spoon batter evenly into prepared muffin cups, filling each about 3/4 full.
- Bake for 23–26 minutes or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Use 100% pure canned pumpkin (not pie filling).
- Don’t overmix—protein powder can toughen baked goods.
- For nut-free: swap almond flour with ground sunflower seeds.
- Don’t overmix—protein powder can toughen baked goods.
- For nut-free: swap almond flour with ground sunflower seeds.