Description
Moist, flourless pumpkin muffins made with protein-rich cottage cheese and naturally sweetened with maple syrup. A cozy, gluten-free snack or breakfast that’s full of fall flavor and perfect for meal prep.
Ingredients
Scale
- 1 cup pumpkin puree (unsweetened)
- ½ cup cottage cheese (blended until smooth)
- 2 eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking soda
- Pinch of salt
- ½ cup rolled oats (optional)
- ¼ cup chopped pecans or walnuts (optional)
- Whole pecans for topping
Instructions
- Preheat oven to 350°F (175°C) and line or grease a muffin tin.
- In a blender or food processor, blend pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until smooth.
- In a bowl, mix pumpkin pie spice, cinnamon, baking soda, salt, and oats (if using).
- Combine wet and dry ingredients and fold in nuts if using.
- Spoon batter into muffin tins, filling each about ¾ full.
- Top each muffin with 2–3 whole pecans.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temp for 2 days or in the fridge for 5–6 days.
- Freeze for up to 3 months; reheat in microwave or toaster oven.
- Use dairy-free yogurt instead of cottage cheese for a dairy-free version.
- Omit oats for a smoother, lower-carb muffin.
- Add chocolate chips, banana, or apple for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 6g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: flourless muffins, pumpkin muffins, high protein snack, healthy fall recipe, gluten free pumpkin muffins