Description
Moist, fluffy pumpkin muffins made with cottage cheese and oat flour for a high-protein, satisfying snack or breakfast. Naturally sweetened and warmly spiced, they’re perfect for fueling your day without sacrificing flavor.
Ingredients
1 cup cottage cheese (blended until smooth)
1 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
1 tsp vanilla extract
1/3 cup maple syrup or honey
1 1/2 cups oat flour (or finely blended rolled oats)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
Optional: 1/3 cup chocolate chips, chopped nuts, or pumpkin seeds
Instructions
- Preheat oven to 175°C (350°F). Line or grease a 12-cup muffin tin.
- In a blender or food processor, blend cottage cheese, pumpkin, eggs, vanilla, and maple syrup until smooth.
- In a mixing bowl, whisk together oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Pour the wet mixture into the dry ingredients. Stir until just combined. Do not overmix.
- Fold in optional chocolate chips, nuts, or seeds if using.
- Divide the batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use certified gluten-free oats for gluten-free muffins.
Add a scoop of protein powder for an extra boost.
Top with pumpkin seeds or swirl in nut butter for added flavor and texture.
Do not overmix to keep muffins light and fluffy.
Freeze muffins individually for a quick, protein-rich snack anytime.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 6g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
