Description
Moist, nourishing muffins made with pumpkin purée, blended cottage cheese, and warm fall spices. High in protein, full of flavor, and perfect for breakfast, snack-time, or meal prep.
Ingredients
1 cup cottage cheese, blended until smooth
1 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
1 tsp vanilla extract
¼ cup maple syrup or honey
1 ½ cups oat flour (or finely blended rolled oats)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
Optional: 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 purée, eggs, vanilla, and maple syrup (or honey) until smooth.
- In a large bowl, whisk together oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
- Fold in optional add‑ins like chocolate chips, nuts, or pumpkin seeds.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18‑22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use certified gluten‑free oat flour if needed.
If you don’t have cottage cheese, you can substitute Greek yogurt; texture will be slightly different.
Be careful not to overmix the batter to keep muffins light.
Make‑ahead: freeze muffins individually; thaw overnight in fridge or warm briefly before eating.
Slight variations: add raisins, swirl nut butter, or top with pumpkin seeds for crunch.
- Prep Time: 10 minutes
- Cook Time: 18‑22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
