Can I use fresh pumpkin puree instead of canned?

Yes, you can use fresh pumpkin puree if you prefer. Just make sure it is well drained to avoid adding too much moisture to the batter, which could affect the muffin texture. Canned puree is often more consistent.

What kind of protein powder works best?

A blend of whey and casein or a good quality whey concentrate usually works well. The absorption rate and thickness can vary between types, so you might need minor adjustments to the liquid or flour to get the right batter consistency. Plant based protein powders can sometimes be used, but results may vary.

How should I store these muffins?

You should store these low carb pumpkin protein muffins in an airtight container at room temperature for a few days. If you need to keep them longer, storing them in the refrigerator can extend their freshness for about a week.

Can I freeze these muffins?

Absolutely. These muffins freeze very well. Once they are completely cool, wrap each muffin individually in plastic wrap and then place them in a freezer safe bag or container. They should keep in the freezer for up to three months. Just thaw them at room temperature or gently warm them up before eating.

Can I add mix-ins like nuts or chocolate chips?

Yes, you can definitely add mix-ins. Things like chopped pecans, walnuts, or sugar free chocolate chips would be delicious additions. Fold them gently into the batter just before spooning it into the muffin cups.

Why did my muffins turn out dense?

Muffins can become dense if the batter is overmixed after the wet and dry ingredients are combined. Make sure you only mix until the ingredients are just combined and there are no dry streaks remaining. Overmixing can develop the gluten in the flour (even almond flour has some) and make the texture tough or dense. Using the correct amount of leavening agent (baking powder) is also important for a light texture.

Are these muffins suitable for meal prepping?

Yes, these pumpkin protein muffins are excellent for meal prepping. Their high protein content makes them a satisfying option for a quick breakfast or snack throughout the week. They store well and are easy to grab on the go.

Easy Low Carb Pumpkin Protein Muffins (Healthy & Moist!)

Description

These Low Carb Pumpkin Protein Muffins are incredibly moist and warmly spiced, packed with protein for a truly satisfying treat that is also quick and easy to make!

Ingredients

¾ cup (80 grams) almond flour
2 scoops (60 grams) vanilla protein powder
½ tablespoon pumpkin pie spice blend
½ teaspoon baking powder
3 large eggs
1 cup (250 grams) canned pumpkin puree
½ tablespoon vanilla extract (you can leave this out)

Instructions

Get your oven hot to 350 degrees F. Prepare a muffin pan by spraying 8 cups with nonstick spray, or set 8 silicone muffin cups on a baking sheet.
In a big mixing bowl, combine the dry ingredients.
Slowly add the eggs, canned pumpkin puree, and vanilla extract. Stir everything together until the batter is smooth and uniform.
Carefully spoon the batter into the prepared muffin cups, filling each one about three-quarters of the way full.
Bake the muffins for 23 to 26 minutes. They are ready when they are cooked through and the tops look golden brown.
Move the muffins onto a wire rack to cool completely before eating.

Notes

Weight Watchers Points: This recipe makes muffins that are 2 Smart Points each.

Equipment Tip: I like using silicone baking cups for these muffins. You can find them on my favorite tools list online.

Substitution Option: The recipe writer originally used a different protein powder (Bowmar Nutrition pumpkin spice protein) with slightly different amounts (84 grams or 3 scoops protein, 120 grams or 1/2 cup pumpkin).

Nutrition

Serving Size: 1 muffin
Calories: 135
Sugar: Not specified
Sodium: Not specified
Fat: 8 grams
Carbohydrates: 5 grams
Fiber: Not specified
Protein: 11 grams
Cholesterol: Not specified