Description
Moist, fluffy, and packed with protein—these Cottage Cheese Pumpkin Muffins are perfect for breakfast, snacks, or a guilt-free fall treat.
Ingredients
1 cup (225g) cottage cheese (2% or 4% full-fat)
1 cup (225g) pumpkin puree
2 large eggs
1/2 cup (120ml) maple syrup or honey
1 tsp vanilla extract
1 1/2 cups (180g) all-purpose flour or 1:1 GF blend
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 cup mini chocolate chips or chopped pecans (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
2. Blend cottage cheese and eggs until smooth.
3. Add pumpkin puree, maple syrup, and vanilla extract; whisk until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Gently fold dry ingredients into wet until just combined.
6. Fold in chocolate chips or nuts if using.
7. Divide batter evenly among 12 muffin cups (2/3 to 3/4 full).
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Use dairy-free cottage cheese to make it vegan.
Swap all-purpose flour for gluten-free flour for a GF option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg