Description
These Pumpkin Spice Cottage Cheese Breakfast Muffins are high-protein, gluten-free, and naturally sweetened. Perfect for cozy fall mornings or meal prep.
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
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or lightly grease.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the cottage cheese, pumpkin purée, eggs, maple syrup, and vanilla until smooth.
Step 3: Stir in Dry Ingredients
Add almond flour, oat flour, protein powder (if using), spices, baking powder, and salt. Mix until just combined.
Step 4: Fill & Bake
Divide the batter evenly into the muffin cups.
Bake for 18–22 minutes or until a toothpick comes out clean.
Step 5: Cool & Enjoy
Let cool for 10 minutes. Serve warm, or store in an airtight container.
Notes
Add chopped pecans or dark chocolate chips for extra texture.
Great for meal prep—store in fridge up to 4 days or freeze.
Reheat in the microwave for 15–20 seconds for a warm, spiced breakfast.
- Category: Breakfast
- Cuisine: American