Description

These mini pumpkin spice pancake bites are packed with protein from cottage cheese, naturally sweetened, and baked to fluffy perfection—perfect for breakfast or snacks.

Ingredients

1 cup cottage cheese

2 large eggs

1/2 cup pumpkin puree (canned or fresh)

1/2 tsp vanilla extract

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

1/4 cup almond flour (or oat flour for softer texture)

1–2 tsp honey or maple syrup (optional, for sweetness)

Pinch of salt

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Instructions

Preheat Oven: Preheat to 350°F (175°C). Grease a mini muffin tin or line with silicone liners.

Mix Batter: In a bowl, whisk cottage cheese, eggs, pumpkin puree, vanilla, honey (if using), and pumpkin pie spice until smooth. Stir in almond flour and a pinch of salt until fully combined.

Bake: Spoon batter into mini muffin tin, filling about 3/4 full. Bake 18–22 minutes, until lightly golden and set. A toothpick should come out mostly clean.

Cool & Serve: Let cool a few minutes before removing. Enjoy warm or cold as a snack or breakfast.

Notes

Gluten-Free: Use almond flour.

Dairy-Free: Swap cottage cheese with dairy-free cottage cheese or blended silken tofu.

Keto-Friendly: Use almond flour + sugar-free sweetener (like monk fruit).

Add-Ins: Mini chocolate chips, chopped pecans, or raisins.

Meal Prep: Store in fridge up to 3 days or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American