Description
This cozy Pumpkin Maple Cottage Cheese Coffee Cake is a protein-rich, naturally sweetened breakfast treat made with oat flour and pumpkin purée. Perfect for fall mornings or healthy snacking all week.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup pumpkin purée
- 1/3 cup maple syrup
- 2 large eggs
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a blender, blend cottage cheese, pumpkin, maple syrup, and eggs until smooth.
- In a bowl, stir together oat flour, baking powder, cinnamon, and salt.
- Pour wet mixture into dry ingredients and mix until just combined.
- Spread batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes until set and lightly golden.
- Cool for 10 minutes before slicing and serving.
Notes
- Use full-fat cottage cheese for a richer texture.
- Top with nuts or pumpkin seeds for crunch.
- Make a double batch and freeze slices for busy mornings.
- Can be made as muffins — bake for 20–25 minutes.
- Use certified gluten-free oat flour if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
Keywords: pumpkin coffee cake, high protein breakfast, cottage cheese cake, fall baking, healthy coffee cake