Ingredients
Scale
- 1 cup (240g) cottage cheese (full-fat or low-fat)
- 2 large eggs
- ½ cup (120g) pumpkin puree (not pie filling)
- ¼ cup (60ml) honey, maple syrup, or sweetener
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (150g) oat flour (or almond flour for gluten-free)
- 1 scoop (25g) vanilla or unflavored protein powder
- 1 tsp (5g) baking powder
- 1 tsp (2g) pumpkin pie spice
- Pinch of salt
- ¼ cup (40g) chocolate chips, chopped pecans, or dried cranberries (optional)
Instructions
- Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine the wet ingredients: cottage cheese, eggs, pumpkin puree, honey, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix together the dry ingredients: oat flour, protein powder, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If using, fold in your choice of add-ins like chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze for longer storage.
- Use almond flour for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg