Description
Cottage Cheese Pumpkin Muffins: Soft, protein-packed muffins made with cottage cheese, pumpkin, and oat flour for a moist, gluten-free, high-protein snack.
Ingredients
Scale
- 1 cup cottage cheese (low-fat or full-fat)
- 1 cup pumpkin puree (unsweetened)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1½ cups oat flour (certified gluten-free)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- Pinch of salt
- ¼ cup pumpkin seeds (pepitas)
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, blend cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla until smooth.
- In a large mixing bowl, whisk together oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide batter evenly among 8–10 muffin cups. Sprinkle pumpkin seeds on top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before enjoying.
Notes
- Tip: For extra protein, you can use Greek yogurt in place of a portion of the cottage cheese.
- Make sure to use certified gluten-free oat flour to keep these muffins gluten-free.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~150 kcal
- Sugar: ~12 g
- Sodium: ~180–200 mg
- Fat: ~6 g
- Saturated Fat: ~2–3 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~3 g
- Protein: ~12 g
- Cholesterol: ~30–40 mg
Keywords: Cottage Cheese Pumpkin Muffins, High-Protein Muffins, Pumpkin Muffins, Gluten Free Muffins, High-Protein Breakfast