Pumpkin Protein Muffins (Low Carb & Gluten-Free)
All the fall flavor without the sugar crash! These moist and fluffy muffins are packed with pumpkin spice goodness, protein to keep you fueled, and minimal carbs to keep your blood sugar steady.
Ingredients
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ¼ cup vanilla protein powder (whey or plant-based)
- ¼ cup almond flour
- 1 tbsp coconut flour
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp chia seeds (optional, for fiber and texture)
- 1 tsp vanilla extract
- 2–3 tbsp monk fruit or erythritol sweetener, or to taste
- Optional: chopped pecans or sugar-free chocolate chips for topping
Instructions
- Preheat oven to 350°F and line or grease a muffin tin.
- In a medium bowl, mix all ingredients until smooth.
- Divide evenly into 6 muffin cups.
- Sprinkle with optional toppings.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Let cool before removing from the tin (they firm up as they cool).
