Warm pumpkin cottage cheese muffins flavored with ginger and cinnamon. High protein, soft and perfect for breakfast or snacks.

Scale

1 cup cottage cheese

1/2 cup pumpkin puree

2 eggs

1/2 cup almond flour

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

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1. Preheat oven to 350°F

2. Blend cottage cheese pumpkin and eggs

3. Add almond flour and spices

4. Mix until smooth

5. Fill muffin cups

6. Bake 18 to 22 minutes

Blend cottage cheese for smooth texture

Do not overbake

Serve warm for best flavor