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Low carb chocolate chip muffins freshly baked on the baking pan

Low-Carb Protein Pumpkin Muffins

Abby Healthyseries
These Low-Carb Protein Pumpkin Muffins are moist, fluffy, and spiced with cozy fall flavors. Packed with protein, low in carbs, and studded with melty sugar-free chocolate chips, they’re the perfect guilt-free breakfast, snack, or post-workout treat.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 160 kcal

Ingredients
  

Wet Ingredients:

  • 1 cup pumpkin purée (unsweetened, 100%)
  • 3 large eggs
  • ¼ cup melted coconut oil (or butter)
  • ⅓ cup monk fruit sweetener (or erythritol)
  • 1 tsp vanilla extract

Dry Ingredients:

  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • 1 scoop vanilla protein powder (whey or plant-based)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch of cloves
  • pinch of salt

Mix-ins:

  • 1/3 cup sugar-free chocolate chips

Instructions
 

Preheat & Prep

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tray with silicone liners

Mix Wet Ingredients

  • In a medium bowl, whisk together pumpkin purée, eggs, melted coconut oil, monk fruit sweetener, and vanilla until smooth.

Combine Dry Ingredients

  • In another bowl, whisk almond flour, coconut flour, protein powder, baking powder, cinnamon, nutmeg, cloves, and salt.

Mix Together

  • Slowly fold the dry mixture into the wet. Stir until just combined don’t overmix.

Fold in Chocolate Chips

  • Stir in 1/3 cup sugar-free chocolate chips.

Fill Muffin Cups

  • Spoon the batter evenly into the muffin cups. Sprinkle a few extra chocolate chips on top for that coffee-shop look.

Bake

  • Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Enjoy

  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Eat warm or save for later.

Notes

  • Protein Powder Swap: Whey or plant-based protein both work. Vanilla flavor brings the best balance.
  • Nut-Free Option: Swap almond flour for sunflower seed flour if needed, but texture may vary.
  • Flavour Boost: Add a pinch of cardamom for extra warmth.
  • Toppings: Try a drizzle of almond butter on top of a warm muffin game changer.

Storage Instructions

  • Room Temp: Store in an airtight container for up to 3 days.
  • Fridge: Lasts about 1 week (warm them up for that fresh-baked vibe).
  • Freezer: Wrap individually and freeze up to 2 months. Reheat 30-40 seconds in the microwave.
Keyword healthy pumpkin muffins, high protein fall recipes, keto pumpkin chocolate chip muffins, low carb pumpkin muffins, protein pumpkin muffins