High Protein Pumpkin Muffins With Cottage Cheese
These High Protein Pumpkin Muffins with Cottage Cheese are fluffy, nutritious, and perfect for breakfast or a snack, combining pumpkin and cottage cheese for a delightful flavor.
Ingredients
Muffin Base
- 1 cup pumpkin puree fresh or canned
- 1 cup cottage cheese low-fat or regular
- 2 large eggs
- 1/2 cup honey or maple syrup for sweetness
- 1 1/2 cups whole wheat flour or gluten-free blend for a gluten-free option
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Optional Toppings
- chopped walnuts optional
- raisins optional
- powdered sugar optional sprinkle
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, cottage cheese, eggs, and honey (or maple syrup). Whisk until smooth and creamy.
- In a separate bowl, mix whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Line a muffin tin with paper liners or lightly grease it.
- Fill each muffin cup about 3/4 full with the batter.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
Store muffins in an airtight container at room temperature for 3-4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave for 15-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.