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High-Protein, Cottage Cheese Pumpkin Muffins Recipe

High-Protein, Cottage Cheese Pumpkin Muffins Recipe
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★★★★★

4.7 from 24 reviews

These High-Protein Cottage Cheese Pumpkin Muffins are a nutritious and delicious treat, combining the natural sweetness of pumpkin and maple syrup with the creamy texture of low-fat cottage cheese. Perfect for breakfast or a healthy snack, these muffins are packed with protein and warming autumn spices, making them both satisfying and flavorful.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup low-fat cottage cheese, drained
  • 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
  • Pinch of salt

Add-ins and Toppings

  • 1/4 cup pumpkin seeds (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners to prevent sticking.
  2. Mix Wet Ingredients: Briefly drain the cottage cheese to remove excess moisture. In a mixing bowl, combine the pumpkin puree, eggs, cottage cheese, and maple syrup. Blend these ingredients together until the mixture is smooth and uniform.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, baking powder, ground cinnamon, nutmeg, cloves, and a pinch of salt to evenly distribute the spices and leavening agent.
  4. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients to avoid overmixing, which could make the muffins tough. Stir in the 1/4 cup of pumpkin seeds to add texture and crunch.
  5. Fill Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle extra pumpkin seeds on top of each muffin for garnish and added crunch.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are fully baked.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool on a rack. This helps them set properly and enhances their texture before enjoying.

Notes

  • Ensure to drain the cottage cheese well to avoid excess moisture in the batter.
  • Oat flour can be substituted with gluten-free oat flour to maintain a gluten-free version.
  • The muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For added sweetness, drizzle a little more maple syrup on top before serving if desired.
  • These muffins freeze well; store in a freezer bag and reheat in the microwave when needed.

Nutrition

Keywords: high protein muffins, cottage cheese muffins, pumpkin muffins, healthy pumpkin recipes, protein breakfast, autumn baking

Find it online: https://thefoodrecipe.com/high-protein-cottage-cheese-pumpkin-muffins-recipe/