Pumpkin Spice Cottage Cheese Breakfast Muffins
Ingredients:
- 1/2 cup cottage cheese
- 1/2 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/4 cup oat flour (or more almond flour for lower carbs)
- 1 scoop unflavored or vanilla protein powder (optional)
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
Directions:
1. Preheat oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the cottage cheese, pumpkin purée, eggs, maple syrup (or honey), and vanilla extract until smooth.
3. In a separate bowl, combine almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 150 kcal | Servings: 8 muffins
Tips:
Use full-fat cottage cheese for a creamier texture and richer flavor.
Store muffins in an airtight container in the refrigerator for up to 4 days for freshness.