Low-Sugar Pumpkin Spice Protein Muffins: A Healthy Fall Snack

As September rolls in, so does the craving for cozy, fall-inspired treats. But if you’re watching your sugar intake and want to stay fit, it’s hard to indulge guilt-free. That’s why these low-sugar Pumpkin Spice Protein Muffins are perfect for the season! Packed with natural sweetness, protein, and fall spices, they’re the ultimate healthy snack that will keep you full and energized. Whether you’re prepping for a busy day or looking for a post-workout boost, these muffins are easy to make, delicious, and good for your body.

Ingredients

1 cup pumpkin purée (unsweetened)

2 large eggs

1/4 cup almond butter (or any nut butter of choice)

1/4 cup unsweetened almond milk

1/4 cup coconut flour

2 scoops vanilla protein powder (whey or plant-based)

1 tsp pumpkin spice mix (or a mix of cinnamon, nutmeg, and ginger)

1 tsp baking powder

1/4 tsp baking soda

2 tbsp honey or maple syrup (optional for a touch of sweetness)

1/4 cup chopped walnuts or pecans (optional for crunch)

1 tsp vanilla extract

Pinch of sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin cups or lightly grease with coconut oil.
2. In a large mixing bowl, whisk together the pumpkin purée, eggs, almond butter, almond milk, honey (if using), and vanilla extract until smooth and well combined.
3. In a separate bowl, mix the coconut flour, protein powder, pumpkin spice mix, baking powder, baking soda, and sea salt.
4. Combine the dry ingredients with the wet ingredients, stirring until a thick batter forms. If you want some added texture, fold in the chopped walnuts or pecans at this point.
5. Scoop the batter evenly into the 12 muffin cups, filling each about 3/4 of the way.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success:

• For extra moist muffins, add a tablespoon of unsweetened applesauce or Greek yogurt to the wet ingredients.
• Protein powder can sometimes dry out baked goods, so adjust the almond milk or liquid content slightly if the batter feels too thick.
• Store these muffins in an airtight container in the fridge for up to 5 days, or freeze them for up to 2 months.
• Spice it up! If you love bolder flavors, feel free to increase the amount of pumpkin spice or add a dash of cardamom.

Conclusion

These Low-Sugar Pumpkin Spice Protein Muffins are the perfect guilt-free treat for the fall season. Not only are they loaded with protein to keep you feeling full, but they’re also sweetened naturally to align with your healthy eating goals. Enjoy them as a quick breakfast, post-workout snack, or an afternoon treat with a cup of tea. September never tasted so good!