High-protein, fall-inspired muffins made with cottage cheese, pumpkin puree, and warm spices. Perfect for breakfast, snacks, or meal prep.

Scale

1 cup cottage cheese

2 large eggs

½ cup pumpkin puree

¼ cup honey or maple syrup

1 tsp vanilla extract

1 cup oat flour

1 ½ tsp pumpkin pie spice

1 tsp baking powder

½ tsp baking soda

Pinch of salt

Optional: chocolate chips, nuts, cranberries

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and line a muffin tin.

2. Blend cottage cheese, eggs, pumpkin, sweetener, and vanilla until smooth.

3. In a bowl, whisk oat flour, pumpkin spice, baking powder, baking soda, and salt.

4. Fold wet mixture into dry until just combined.

5. Add optional mix-ins.

6. Spoon batter into muffin liners and bake 18–22 minutes.

7. Cool slightly before serving.

These muffins freeze beautifully. Reheat in the microwave for 30 seconds. Swap cottage cheese with Greek yogurt if desired.