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High-Protein, Cottage Cheese Pumpkin Muffins Recipe

High-Protein, Cottage Cheese Pumpkin Muffins Recipe
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★★★★★

5.1 from 24 reviews

These high-protein cottage cheese pumpkin muffins are a nutritious and tasty snack perfect for breakfast or an energy boost throughout the day. Made with wholesome ingredients like pumpkin puree, cottage cheese, oat and almond flour, and a scoop of vanilla protein powder, these muffins offer a delicious way to increase your protein intake while enjoying seasonal flavors. Naturally sweetened with maple syrup and spiced with pumpkin pie spice, they are moist, flavorful, and easy to make.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1/4 cup maple syrup
  • 2 tbsp olive oil or melted coconut oil
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 scoop vanilla protein powder (20g protein)
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 2 tbsp ground flaxseed
  • 2 tsp pumpkin pie spice
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt

Optional Add-ins

  • Nuts or seeds (such as hemp seeds or chia seeds), to fold in if desired

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Make Flax Eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl and let it sit for a few minutes until thickened. This will act as your egg substitute and binder.
  3. Blend Wet Ingredients: In a blender or food processor, combine the pumpkin puree, cottage cheese, thickened flax eggs, maple syrup, olive or coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
  4. Combine Dry Ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, almond flour, ground flaxseed, pumpkin pie spice, baking powder, baking soda, and a pinch of salt to create an even dry mixture.
  5. Mix Wet and Dry: Pour the wet blended mixture into the dry ingredients bowl and gently stir until just combined. Be careful not to overmix to maintain a tender muffin texture.
  6. Fold In Add-ins: If using, gently fold in optional nuts or seeds like hemp or chia seeds for extra protein and texture.
  7. Fill Muffin Tin: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full to allow space for rising during baking.
  8. Bake Muffins: Bake in the preheated oven for 22 to 24 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  9. Cool: Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

  • Use high-protein cottage cheese brands like Good Culture to maximize protein content.
  • For a vegan version, substitute cottage cheese with thick soy or coconut yogurt and use a plant-based protein powder such as pea or rice protein.
  • You can add 1 tablespoon of hemp seeds or chia seeds to increase protein by approximately 3 grams per tablespoon.
  • Do not overmix the batter to avoid dense muffins.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • Adjust sweetness by modifying the amount of maple syrup according to taste preference.

Nutrition

Keywords: high protein muffins, pumpkin muffins, cottage cheese recipes, healthy breakfast, gluten free option

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