Description
Delightfully moist, high-protein muffins made with cottage cheese, pumpkin puree, oat flour, and warm spices. Naturally sweetened with maple syrup and topped with pumpkin seeds, they make a nourishing breakfast or snack.
Ingredients
1 cup pumpkin puree
1/2 cup low-fat cottage cheese (drained)
2 large eggs
1/4 cup maple syrup
1 1/4 cups oat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup pumpkin seeds (plus extra for topping)
1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Drain the cottage cheese to remove excess moisture.
- In a medium bowl, mix pumpkin puree, eggs, cottage cheese, and maple syrup until smooth.
- In a separate bowl, whisk together oat flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in the pumpkin seeds.
- Divide batter evenly into muffin cups and sprinkle with extra pumpkin seeds.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add 1/4 cup dark chocolate chips for a sweeter variation.
Use almond flour or whole wheat flour instead of oat flour, noting texture may change.
Make it vegan by replacing eggs with flax eggs and using dairy-free cottage cheese.
Add ginger or allspice for more spice depth.
Store at room temp for 2 days, in fridge for 5 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 2 muffins
- Calories: 360 kcal
- Sugar: 14 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 95 mg
