Description
Moist and protein-packed Pumpkin Cottage Cheese Muffins with warm spices are a wholesome fall-inspired breakfast or snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cottage cheese
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- 2. In a blender or food processor, blend pumpkin puree, cottage cheese, honey, coconut oil, eggs, and vanilla until smooth.
- 3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- 4. Pour wet mixture into dry ingredients and stir until just combined.
- 5. Fold in nuts if using.
- 6. Divide batter evenly among muffin cups.
- 7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- 8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- These muffins are naturally higher in protein thanks to cottage cheese.
- Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- They also freeze well wrap individually for quick grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: pumpkin cottage cheese muffins, high protein muffins, fall baking