Description
Pumpkin Cottage Cheese Muffins – fluffy, moist and high-protein muffins made with pumpkin purée and cottage cheese.
Ingredients
Scale
- 1 cup pumpkin purée
- ¾ cup cottage cheese (use dairy-free cottage cheese for vegan option)
- 2 large eggs (or flax eggs for vegan)
- ¼ cup maple syrup or honey
- 1½ cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- Optional: ¼ cup dark chocolate chips or chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a blender or food processor, combine pumpkin purée, cottage cheese, eggs (or flax eggs), and maple syrup until smooth.
- Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Blend again until fully combined.
- Stir in chocolate chips or nuts if using.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before enjoying warm or refrigerate for a protein-rich snack anytime.
Notes
- To keep muffins moist, avoid overbaking; check doneness with a toothpick.
- For vegan option, use dairy-free cottage cheese and flax eggs.
- Certified gluten-free oats will help if you need a gluten-free muffin.
- Oat flour can be substituted with almond flour for a different texture (note: may affect gluten-free status).
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Blend and bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (about 60-70 g)
- Calories: ≈ 100–110
- Sugar: ≈ 9 g
- Sodium: ≈ 110 mg
- Fat: ≈ 4 g
- Saturated Fat: ≈ 1.5 g
- Unsaturated Fat: ≈ 2.5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 18 g
- Fiber: ≈ 2 g
- Protein: ≈ 6 g
- Cholesterol: ≈ 40 mg
Keywords: Pumpkin Cottage Cheese Muffins, High Protein Pumpkin Muffins, Pumpkin Muffins, Cottage Cheese Muffins