Description
Tender, protein-packed pumpkin muffins made with cottage cheese and oat flour, finished with a maple–oat crumble. Naturally sweetened with honey and perfect for breakfasts, snacks, or meal prep.
Ingredients
Scale
- For the muffins:
- 1 cup oat flour
- 1/2 cup pumpkin puree
- 1/2 cup cottage cheese
- 2 large eggs
- 1/3 cup honey
- 1 tsp cinnamon
- 1 tsp baking powder
- For the oat crumble:
- 1/4 cup old-fashioned oats
- 1 tbsp butter, softened
- 1 tsp pure maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners and lightly mist.
- Blend cottage cheese, eggs, honey, and pumpkin puree until smooth.
- Stir in oat flour, baking powder, and cinnamon until just combined; do not overmix.
- Divide batter evenly among liners, filling each about 3/4 full.
- In a small bowl, mix oats, butter, and maple syrup until crumbly; sprinkle over each muffin.
- Bake 18–20 minutes, or until tops are set and a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a rack. Enjoy warm or at room temperature.
Notes
- Use certified gluten-free oats/oat flour if needed.
- Optional add-ins (up to 1/2 cup total): dark chocolate chips, chopped pecans or walnuts, raisins, or pepitas.
- For dairy-free: sub thick dairy-free yogurt for cottage cheese and coconut oil for the crumble butter.
- Make mini muffins: use a mini tin (about 18–20 minis) and bake 12–14 minutes.
- Storage: room temp 2 days, fridge 5 days, freezer up to 2 months; reheat in a toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Protein: 11
Keywords: cottage cheese pumpkin muffins, high protein pumpkin muffins, pumpkin oat muffins, oat crumble