Description
Moist, fluffy, and packed with 11g of protein per muffin, these pumpkin spice cottage cheese muffins are the perfect healthy breakfast or snack for cozy fall days.
Ingredients
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
½ cup pumpkin puree (not pie filling)
¼ cup honey, maple syrup, or preferred sweetener
1 tsp vanilla extract
1 ½ cups oat flour (or almond flour for gluten-free)
1 scoop vanilla or unflavored protein powder (about 25g)
1 tsp baking powder
1 tsp pumpkin pie spice
Pinch of salt
Instructions
Preheat Oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
Blend Wet Ingredients: Add cottage cheese, eggs, pumpkin puree, sweetener, and vanilla to a blender. Blend until smooth (1–2 mins).
Mix Dry Ingredients: In a large bowl, whisk oat flour, protein powder, baking powder, pumpkin pie spice, and salt.
Combine: Pour blended wet mixture into dry ingredients. Gently stir until just combined.
Fill Muffin Tin: Spoon batter into liners, filling ¾ full.
Bake for 18–20 mins, or until a toothpick inserted comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Substitutions:
– Use almond flour for gluten-free option.
– Swap honey for maple syrup to make it vegan-friendly.
– Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan version.
Add-Ins:
– ¼ cup chocolate chips, chopped pecans, or dried cranberries.
Tips:
– Batter too thick? Add 1–2 tbsp milk.
– Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.
Equipment: Blender or food processor, muffin tin, liners or spray, mixing bowl, whisk/spatula.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast Snack
- Method: Baked
- Cuisine: American
