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High-protein cottage cheese pumpkin muffins for fall
Zakaria Ouaarab

High-Protein Cottage Cheese Pumpkin Muffins

Moist high-protein pumpkin muffins made with cottage cheese, pumpkin puree, oats and warm fall spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour
  • 1/2 cup vanilla protein powder optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • salt pinch

Method
 

  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan.
  2. Blend pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until mostly smooth.
  3. Stir in oat flour, protein powder if using, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix just until combined.
  4. Divide the batter between the muffin cups. Bake for about 18–22 minutes, or until a toothpick inserted near the center comes out clean.
  5. Let the muffins rest in the pan for 5–10 minutes before transferring them to a rack.