Why use cottage cheese in muffins?

Cottage cheese is a fantastic addition to muffins because it significantly boosts their protein content, keeping you fuller for longer. It also contributes to an incredibly moist and tender crumb without adding excess fat, and its mild flavor blends seamlessly with sweet ingredients.

Can these muffins be made ahead of time for meal prep?

Absolutely! These Protein-Packed Pumpkin Spice Cottage Cheese Breakfast Muffins are ideal for meal prepping. Bake a batch on the weekend and store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for longer storage.

Are these muffins suitable for a gluten-free diet?

Yes, by using a high-quality gluten-free all-purpose flour blend, these muffins are naturally gluten-free. Always double-check your flour blend to ensure it's certified gluten-free if you have severe sensitivities.

What are some good add-ins for these pumpkin spice muffins?

For extra texture and flavor, consider adding a handful of chopped walnuts or pecans, dried cranberries, or even a few dark chocolate chips to the batter before baking. A sprinkle of streusel topping made from oats, brown sugar, and butter would also be a delightful addition.

Protein-Packed Pumpkin Spice Cottage Cheese Breakfast Muffins: Your Healthy Fall Fix!

Description

A healthy and delicious breakfast muffin blending creamy cottage cheese, wholesome pumpkin, and warm spices, perfect for a grab-and-go meal that keeps you full and energized.

Ingredients

Scale

1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
½ cup light brown sugar, packed
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup small curd cottage cheese (full-fat recommended for moisture)
1 cup pumpkin puree (canned, unsweetened, not pie filling)
2 large eggs, at room temperature
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Optional: ½ cup chopped pecans or walnuts, or dark chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the gluten-free flour blend, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make sure there are no lumps.
Step 3: In a separate medium bowl, combine the cottage cheese, pumpkin puree, eggs, milk, and vanilla extract. Whisk until well combined and the cottage cheese is mostly smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Be careful not to overmix; a few lumps are fine. If using, fold in any optional add-ins like nuts or chocolate chips.
Step 5: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Step 6: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
Step 7: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For an extra touch, sprinkle the tops of the muffins with a little cinnamon sugar before baking. These muffins freeze well for up to 3 months; thaw overnight in the refrigerator or microwave briefly.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 16g
Sodium: 280mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 10g
Cholesterol: 45mg

Description

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!