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High-Protein, Cottage Cheese Pumpkin Muffins Recipe

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

4.8 from 24 reviews

These High-Protein Cottage Cheese Pumpkin Muffins are a delicious and nutritious treat perfect for fall or any time you crave a wholesome snack. Featuring creamy pumpkin puree combined with low-fat cottage cheese and warm spices, these muffins provide a satisfying boost of protein and flavor. Naturally sweetened with maple syrup and packed with wholesome oat flour and crunchy pumpkin seeds, they make an ideal breakfast option or post-workout snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup low-fat cottage cheese (drained)
  • 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 and Topping

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

Instructions

  1. Preheat the oven and prepare muffin tin: Heat your oven to 350°F (175°C) and line a standard muffin tin with paper liners to prevent sticking and ensure easy cleanup.
  2. Drain and mix wet ingredients: Briefly drain the low-fat cottage cheese to remove excess liquid. Then, in a mixing bowl, combine pumpkin puree, eggs, drained cottage cheese, and maple syrup. Mix thoroughly until the batter is smooth and uniform.
  3. Combine dry ingredients: In a separate large bowl, whisk together oat flour, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt to evenly distribute the spices and leavening agent.
  4. Fold dry ingredients into wet mixture: Gently fold the dry ingredient mixture into the wet ingredients to combine without overmixing, which can make muffins tough. Once incorporated, stir in the pumpkin seeds for added texture and flavor.
  5. Fill muffin cups and add topping: Evenly divide the batter among the prepared muffin cups. Sprinkle a few extra pumpkin seeds on top of each muffin for a decorative and crunchy finish.
  6. Bake the muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  7. Cool and serve: Remove muffins from the oven and transfer to a wire rack to cool completely before enjoying. This helps them set and improves texture.

Notes

  • Draining the cottage cheese is essential to avoid excess moisture in the batter, which can make muffins soggy.
  • Substitute oat flour with gluten-free oat flour to make this recipe gluten-free if needed.
  • For a vegan version, replace eggs with flax eggs and use a plant-based cottage cheese alternative.
  • Maple syrup adds natural sweetness; adjust quantity according to your taste preference.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pumpkin muffins, high-protein muffins, cottage cheese muffins, healthy fall recipes, low-fat baking, oat flour muffins

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