Low Carb Pumpkin Protein Muffins
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If you’re in search of a low carb breakfast OR a sweet treat to increase your protein intake, these low carb pumpkin protein muffins will do the trick. Each pumpkin muffin has 13 grams of protein with just 4 grams of carbs, though you’d never know it. They’re light and fluffy with just the right amount of moisture.
And to top things off, you’ll only need 6 ingredients and a mixing bowl to make these low carb pumpkin muffins!
What You’ll Need to Make These Low Carb Pumpkin Protein Muffins
Like I mentioned above, there are only 6 ingredients on the list. I’ll quickly run through the primary ingredients and touch on any potential substitution questions.
As one of two primary structural ingredients, the almond flour is tough to substitute for. You could try using other low carb flour options like coconut flour, but the coconut flavor may be hard to mask.
If you have an almond allergy or simply don’t have almond flour on hand, you could substitute with all purpose flour or maybe even something like the graham cracker crumbs I used in my pumpkin banana bread protein muffins recipe.
With these options, I’d start with a gram for gram substitution and add as needed. I’ve provided a couple photos of what the pumpkin protein muffins batter will look like before baking for comparison.
Our second structural ingredient is a whey protein powder. The recipe calls for Bowmar Nutrition Pumpkin Spice Protein Powder which is a blend of whey concentrate and isolate with 120 calories, 22 grams of protein, 2 grams of carbs, and 1 gram of fat per scoop.
If you only have another flavor of protein on hand, you could add 1-2 teaspoons (or more, to taste) of pumpkin spice to the dry ingredients to try and mimic the flavor.
The Liquid Ingredients
Canned pumpkin and eggs—that’s all you need in this department. The only thing I could think of in terms of ingredient substitutions here is if you had an egg allergy or used a vegan protein powder and needed to ditch the eggs.
In that case, you could probably get away with using more canned pumpkin and maybe a bit of unsweetened apple sauce to make up for the 210-240 grams of egg in this recipe.
Final Notes for These Low Carb Pumpkin Protein Muffins
In the recipe notes below, I dropped a link to my Amazon product list where you’ll find silicone baking cups. I can’t recommend these things enough. Nothing sticks to them, meaning no macro goes wasted on the side of paper baking cups or in the muffin tin.
Okay, that’s about it! If you make these low carb pumpkin muffins, I’d love to see ’em. Snap a photo and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the Proton Party.
Low Carb Pumpkin Protein Muffins
A 6-ingredient recipe for pumpkin spice muffins with 4 grams of carbs and 13 grams of protein each.
Preheat an oven to 350F and spray 8 slots in a muffin tin with nonstick cooking spray or place 8 silicone muffin molds on a baking sheet.
Mix the dry ingredients together in a large bowl.
Gradually stir in the eggs, canned pumpkin, and vanilla extract. Stir until you have an evenly mixed batter.
Spoon the batter into the muffin tin or molds, filling each mold about 3/4 full.
Bake for 20-22 minutes or until the muffins are cooked through and the tops are golden brown.
Transfer the muffins to a wire rack to cool and enjoy!
- You can find the silicone baking cups I use on my Amazon tools and products list.
More Healthy Muffins Recipes You Might Like
If you’re looking for another low carb recipe, check out my cheesy hash brown breakfast muffins recipe. Each one has just 6 grams of carbs.
And if you’d like another simple pumpkin muffins recipe, my white chocolate chip pumpkin protein muffins have just 6 ingredients as well.