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A close-up of golden-brown cottage cheese pumpkin muffins arranged on a white platter, showcasing a slightly cracked surface and moist texture. The muffins are garnished with a sprinkle of cinnamon and placed on a rustic wooden table, with a background of fresh pumpkin slices and a bowl of cottage cheese.

High-Protein, Cottage Cheese Pumpkin Muffins

  • Author: Maria
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: High-Protein, Vegetarian

Description

Enjoy these nutritious high-protein cottage cheese pumpkin muffins, packed with plant-based goodness, warm spices, and a boost of protein. Perfect for a healthy breakfast or snack, these muffins are moist, flavorful, and easy to make. Incorporate seasonal flavors with pumpkin and cinnamon, while benefiting from the high-protein content of cottage cheese, making them an ideal choice for energy and muscle recovery.

Ingredients

Scale
  • 1 cup cottage cheese (for added protein and creaminess)
  • 1 cup canned pumpkin puree (rich in fiber and antioxidants)
  • 2 large eggs
  • 1/2 cup honey or maple syrup (natural sweetener)
  • 1 1/2 cups whole wheat flour or spelt flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • Additional optional toppings: pumpkin seeds, walnuts, or shredded coconut

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together cottage cheese, pumpkin puree, eggs, and honey until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Gradually combine dry ingredients into the wet mixture, stirring gently until just combined.
  5. Optional: fold in or sprinkle toppings like pumpkin seeds or chopped nuts for added texture.
  6. Distribute batter evenly into muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 1 week or freeze for longer storage.
  • To reheat, microwave for 20-30 seconds or warm in the oven.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal Kcal
  • Sugar: 8 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 40 mg

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Find it online: https://recipeswonders.com/high-protein-cottage-cheese-pumpkin-muffins/