Description
Fluffy, protein-packed breakfast muffins made with pumpkin, cottage cheese, and warm spices—gluten-free, naturally sweetened, and perfect for fall mornings.
Ingredients
½ cup cottage cheese
½ cup canned pumpkin purée
2 large eggs
¼ cup maple syrup or honey
1 teaspoon vanilla extract
¾ cup almond flour
¼ cup oat flour (or substitute almond flour for lower carbs)
1 scoop unflavored or vanilla protein powder (optional)
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon baking powder
Pinch of salt
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Line a muffin tin with 6 paper liners or lightly grease.
Blend Wet Ingredients: In a blender or mixing bowl, combine cottage cheese, pumpkin purée, eggs, maple syrup (or honey), and vanilla. Blend until smooth.
Mix Dry Ingredients: In another bowl, whisk together almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt.
Combine: Add wet mixture into dry ingredients and stir until just combined.
Bake: Divide batter evenly among 6 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let cool on a wire rack. Enjoy warm or store for meal prep.
Notes
Meal Prep Friendly: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Protein Boost: Adding protein powder increases protein to ~13g per muffin.
Toppings: Try adding chopped pecans, pumpkin seeds, or dark chocolate chips before baking.
Dairy-Free Option: Use dairy-free cottage cheese or Greek-style coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, High-Protein
- Method: Baking
- Cuisine: American
