A Diabetic-Friendly, Low-Carb Snack
Introduction
Fall in love with these pumpkin spice protein muffins! Packed with warm spices, pumpkin puree, and a boost of protein, they’re the perfect diabetic-friendly snack or breakfast. Low in carbs and sugar-free, these muffins are ideal for anyone managing blood sugar or following a keto lifestyle. Plus, they’re easy to make and perfect for meal prep. Let’s get baking!
Why These Muffins Works for Diabetics
- Almond Flour: Low-carb and gluten-free, it’s the perfect base for blood sugar-friendly baking.
- Pumpkin Puree: Adds natural sweetness and fiber without spiking glucose levels.
- Sugar-Free Sweeteners: Erythritol or monk fruit keeps them sweet without the carbs.
- Protein Powder: Boosts satiety and helps stabilize blood sugar.
Nutrition Facts (Per Serving)
| Calories | Net Carbs | Fiber | Protein | Sugar |
|---|---|---|---|---|
| 150 | 4g | 3g | 8g | 1g |
Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
Why This Recipe Works for Blood Sugar Control
- Low Net Carbs: Perfect for maintaining stable glucose levels.
- High Protein: Keeps you full and supports muscle health.
- No Refined Sugar: Sweetened with diabetic-friendly alternatives.
Pumpkin Spice Protein Muffins Recipe
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 12
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup vanilla or unflavored protein powder
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup sugar-free sweetener (erythritol or monk fruit)
- 1/4 cup almond milk (unsweetened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: Sugar-free chocolate chips or chopped nuts for added texture
Instructions:
- Preheat Oven: Set to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
- Mix Dry Ingredients: In a bowl, combine almond flour, protein powder, sweetener, pumpkin pie spice, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk pumpkin puree, almond milk, eggs, and vanilla until smooth.
- Combine: Add wet ingredients to dry ingredients and mix until just combined. Fold in optional add-ins like sugar-free chocolate chips.
- Bake: Divide batter evenly into the muffin tin. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Use Quality Protein Powder: Choose a low-carb, sugar-free option for best results.
- Don’t Overmix: Mix just until ingredients are combined to avoid dense muffins.
- Store Properly: Keep in an airtight container for up to 5 days or freeze for longer storage.
- Customize: Add a sprinkle of cinnamon or nutmeg on top before baking for extra flavor.
Conclusion
These pumpkin spice protein muffins are a delicious, diabetic-friendly treat that’s perfect for fall or any time of year. With their warm spices, moist texture, and protein boost, they’re a snack you can feel good about. Give them a try and let us know how you customized yours in the comments!
