Description

If you’re anything like me, breakfast needs to be both delicious and quick but also something that gives a solid boost of protein to keep you fueled through the morning. That’s why I’ve been loving these high-protein, cottage cheese pumpkin muffins lately. They’re a delightful combination of pumpkin puree, low-fat cottage cheese, and warm spices, making them a perfect fall treat that’s packed with protein and flavor.

Ingredients

Scale

Wet Ingredients:

1 cup pumpkin puree
1/2 cup low-fat cottage cheese
2 large eggs
2 tablespoons maple syrup

Dry Ingredients:

3/4 cup oat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup pumpkin seeds (plus extra for topping)
Pinch of salt

Instructions

Preheat oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare wet ingredients: Drain the cottage cheese briefly, then mix pumpkin puree, eggs, cottage cheese, and maple syrup until smooth.
Combine dry ingredients: In a separate bowl, whisk oat flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture gently, then stir in pumpkin seeds.
Fill muffin tin: Divide the batter evenly into the muffin tin and sprinkle extra pumpkin seeds on top.
Bake: Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool and enjoy: Cool the muffins on a rack before enjoying.

Notes

For added sweetness, you can increase the amount of maple syrup to suit your taste.
These muffins freeze well, so you can make a batch ahead of time for quick breakfasts or snacks.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 5g
Sodium: 180mg
Fat: 3.5g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg

Keywords: High-protein, pumpkin muffins, cottage cheese, breakfast recipe