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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.
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Servings
6
muffins
Calories
120
kcal
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).
Notes
✅ Tip:
Make a double batch and freeze them—just reheat for 30 seconds in the microwave when you're ready to enjoy one!