Description
Fluffy, protein-packed pumpkin spice muffins made with cottage cheese, pumpkin puree, and warm spices. A cozy and nutritious fall treat!
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin puree (not pie filling)
- ¼ cup honey, maple syrup, or sweetener of choice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin spice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease.
- Blend cottage cheese until smooth (optional for a finer texture).
- In a large bowl, whisk together eggs, pumpkin puree, sweetener, vanilla, and cottage cheese.
- In another bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt.
- Gently fold dry ingredients into wet until just combined—do not overmix.
- Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
Store in an airtight container for up to 2 days at room temperature, 5 days in the fridge, or freeze up to 2 months. Delicious with a drizzle of maple syrup or spread of nut butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American