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High-Protein, Cottage Cheese Pumpkin Muffins Recipe

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

5.1 from 11 reviews

These High-Protein Cottage Cheese Pumpkin Muffins are a moist, flavorful, and nutritious treat perfect for breakfast or a healthy snack. Packed with protein from cottage cheese and eggs, combined with the warm spices of pumpkin pie flavor, these muffins offer a wholesome twist on traditional pumpkin muffins, enhanced with crunchy pumpkin seeds for extra texture.

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
  • Pinch of salt

Add-ins

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

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper muffin liners to prevent sticking and for easy cleanup.
  2. Prepare Wet Mixture: Briefly drain the cottage cheese to remove excess liquid, then in a mixing bowl, combine pumpkin puree, eggs, cottage cheese, and maple syrup. Mix until the batter is smooth and well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the oat flour, baking powder, ground cinnamon, nutmeg, ground cloves, and a pinch of salt to evenly distribute all the spices and leavening.
  4. Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined to maintain the batter’s light texture. Then incorporate the pumpkin seeds into the batter for added crunch and nutrition.
  5. Fill Muffin Tin: Evenly divide the batter among the prepared muffin cups. Sprinkle additional pumpkin seeds on top of each muffin for an attractive finish and extra texture.
  6. Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
  7. Cool and Serve: Remove the muffins from the oven and let them cool on a wire rack. Enjoy warm or at room temperature as a healthy, high-protein snack or breakfast option.

Notes

  • Oat flour can be made at home by grinding rolled oats in a food processor if unavailable.
  • Briefly draining cottage cheese prevents excess moisture in muffins, leading to better texture.
  • Use fresh spices for the best flavor impact.
  • To make this recipe vegan, use flax eggs and a plant-based yogurt instead of cottage cheese and eggs, but this will alter texture and protein content.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, high protein muffins, cottage cheese recipes, healthy pumpkin snack, oat flour muffins, fall recipes

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