Pumpkin Cottage Cheese Muffins
These Pumpkin Cottage Cheese Muffins are the perfect balance of fall flavor and protein-rich goodness. Moist, fluffy, and spiced just right, they’re ideal for breakfast, snack time, or meal prep. You’d never guess they’re made with cottage cheese!
Equipment
- oven
- muffin tin
- blender
- mixing bowl
- whisk
- spatula
- toothpick
Ingredients
- 1 cup pumpkin puree
- 0.75 cup cottage cheese
- 2 eggs
- 0.5 cup maple syrup or honey
- 1 tsp vanilla extract
- 1.5 cups oat flour (or all-purpose)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp cloves
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a blender, combine pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla. Blend until smooth.
- In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Pour the blended wet ingredients into the dry mixture. Stir gently until just combined.
- Divide batter evenly into prepared muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool for a few minutes before enjoying or storing.
Notes
These muffins don’t taste like cottage cheese — just soft and creamy!
Use certified gluten-free oat flour if needed.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
Add chocolate chips or walnuts for a fun variation.
Nutrition
Calories: 140kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 160mgPotassium: 170mgFiber: 2gSugar: 9gVitamin A: 3800IUVitamin C: 2mgCalcium: 80mgIron: 1mg