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–+ servings

Pumpkin Cottage Cheese Muffins

Moist pumpkin cottage cheese muffins with about 6 grams of protein each and no protein powder. Blending the cottage cheese keeps them smooth.
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Prep Time 10 minutes
Cook Time 22 minutes
cooling 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

  • blender
  • parchment or silicone liners (optional)
  • 12-cup muffin pan

Ingredients
  

  • 1 large egg
  • 1 cup cottage cheese any fat percentage, not dry curd
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup maple syrup or honey
  • 3 tablespoons mild oil such as avocado oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup mini chocolate chips optional
  • 1/4 cup pumpkin seeds optional
  • Oil spray for the pan

Instructions
 

  • Heat the oven to 375°F. Grease a 12-cup muffin pan well with oil spray, or line it with parchment liners or use a silicone pan.
  • Blend the egg and cottage cheese until completely smooth.
  • Pour into a large bowl. Add the pumpkin, maple syrup, oil, vanilla, pumpkin pie spice, cinnamon, baking powder, and baking soda. Whisk until no white specks of baking powder remain.
  • Add the flour and stir gently just until combined. Fold in the chocolate chips.
  • Divide the batter among the 12 cups and sprinkle with pumpkin seeds.
  • Bake 22 to 23 minutes, until a toothpick in the center comes out clean. Start checking a few minutes early.
  • Cool 15 minutes before serving.

Notes

Sticking: Plain paper liners grab this moist batter. Bake in a well-greased pan, or use parchment liners, silicone, or oil-sprayed paper liners.
Stiff batter: Some cottage cheese is drier than others. Add a splash of milk if the batter looks stiff.
Protein: About 6 g per muffin with the chips and pumpkin seeds, about 5 g without (calculated from USDA ingredient data).
More protein: Add 1 scoop protein powder plus a splash of milk. A 24 g scoop adds about 2 g per muffin.
Storage: Airtight on the counter up to 2 days, fridge up to 4 days, freezer up to 3 months. Microwave 20 to 30 seconds to warm.
Keyword cottage cheese muffins healthy, cottage cheese pumpkin muffins, protein muffins without protein powder, protein pumpkin muffins cottage cheese, pumpkin cottage cheese muffins, pumpkin protein muffins
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