Protein-packed pumpkin muffins made with cottage cheese and whole grains. Moist, filling, and warmly spiced for a balanced breakfast or snack.

Scale

1 cup cottage cheese

2 large eggs

½ cup pumpkin purée

⅓ cup maple syrup or honey

¼ cup olive oil

1 teaspoon vanilla extract

1¼ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

1½ teaspoons pumpkin pie spice

½ teaspoon cinnamon

¼ teaspoon salt

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1. Preheat oven to 350°F (175°C) and prepare a muffin pan.

2. Blend cottage cheese until smooth.

3. Add eggs, pumpkin, sweetener, oil, and vanilla and blend.

4. Whisk dry ingredients in a bowl.

5. Combine wet and dry ingredients gently.

6. Divide batter into muffin cups.

7. Bake 20–24 minutes until set.

8. Cool before serving.

Blend cottage cheese fully.

Do not overmix.

Great for meal prep and freezing.