Description
These Cottage Cheese Pumpkin Muffins are moist, spiced, and packed with 6 grams of protein per muffin. They make a great cozy fall breakfast or snack!
Ingredients
Units
- 1 3/4 cups all-purpose flour (220g) (or sub oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (see note)
- 3/4 cup pumpkin puree
- 1 cup cottage cheese, blended smooth (can sub plain Greek yogurt)
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup butter, melted and cooled (can sub any neutral oil)
- 1 1/2 teaspoons vanilla extract
Instructions
Instructions:
- Preheat the oven to 375°F and line a muffin pan with muffin liners.
- Blend the cottage cheese until completely smooth, then set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin puree, blended cottage cheese, eggs, maple syrup, butter, and vanilla until well combined.
- Add the wet ingredients to the dry and stir just until incorporated — don’t overmix.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Bake for 18 to 24 minutes, until a toothpick inserted in the centre comes out clean and the tops are golden.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- No pumpkin pie spice on hand? Make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon cloves.
- Don’t overmix, a few streaks of flour are fine, and overmixing leads to dense muffins.
- Add your favourite mix-ins, chocolate chips, chopped walnuts or a swirl of cream cheese.
- Cool completely on a wire rack before storing, storing them warm traps steam and makes the bottoms soggy.
Storage tips
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g