Description
These Pumpkin Cottage Cheese Muffins are cozy, gently spiced, and irresistibly moist, packed with protein from cottage cheese for a healthy fall snack.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup (170g) cottage cheese, blended smooth
- 1 cup (240g) pumpkin puree
- 2 large eggs, room temperature
- ½ cup (100g) brown sugar
- 1 teaspoon vanilla extract
- ¼ cup (55g) butter, melted and cooled
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper or silicone liners, or lightly grease the cups.
- Blend the cottage cheese in a food processor or blender until smooth. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk together the blended cottage cheese, pumpkin puree, eggs, brown sugar, vanilla, and melted butter until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- If desired, gently fold in optional mix-ins like chopped walnuts or dark chocolate chips.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
[‘Blend the cottage cheese for a smooth texture.’, ‘Use room temperature eggs and cottage cheese for better mixing.’, ‘Avoid overmixing the batter to prevent dense muffins.’, ‘Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Fat: 4
- Carbohydrates: 16
- Fiber: 2
- Protein: 5
Keywords: Pumpkin Muffins, Cottage Cheese Muffins, Healthy Fall Snack, Protein Muffins, Pumpkin Spice