Description
Delicious muffins made with cottage cheese and pumpkin, packed with protein and perfect for any time of day.
Ingredients
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1 cup oat flour
- 1/2 cup pumpkin seeds
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, combine the cottage cheese, pumpkin puree, honey (or maple syrup), and eggs until well mixed.
- In another bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined—don’t overmix!
- Gently fold in the pumpkin seeds for a delightful crunch.
- Divide the batter evenly among the muffin tin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy your muffins warm or at room temperature!
Notes
You can swap oat flour with whole wheat flour or almond flour for a gluten-free option. For a vegan version, use flax eggs instead of eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American