Description
Moist, high-protein, and packed with autumn flavor — these flourless pumpkin cottage muffins are perfect for a healthy breakfast or snack.
Ingredients:
1 cup pumpkin puree
3/4 cup cottage cheese
3 large eggs
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
Optional: 1/4 cup chocolate chips or chopped nuts
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
5 minutes
In a large bowl, blend pumpkin puree, cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.
3 minutes
Add pumpkin pie spice, cinnamon, baking powder, and salt. Mix until fully combined.
2 minutes
Fold in chocolate chips or nuts if desired.
1 minute
Divide batter evenly among muffin cups, filling each about 3/4 full.
2 minutes
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
22 minutes
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 minutes
Prep Time: 10 minutes | Cooking Time: 22 minutes | Total Time: 32 minutes
Kcal: 150 kcal | Servings: 12 muffins
#PumpkinMuffins #HighProteinBites #GlutenFreeBaking #AutumnSnacks
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, ensure all ingredients are at room temperature for easier blending. Preheat your oven to 350°F (175°C) and prepare your muffin tin. Using a high-speed blender or food processor is key for the first step. Blend the pumpkin puree, cottage cheese, eggs, honey, and vanilla extract for a full 60-90 seconds until the mixture is completely smooth and no lumps of cottage cheese remain. This creates the essential structure for these flourless muffins. Next, add all the dry ingredients—pumpkin pie spice, cinnamon, baking powder, and salt—directly into the wet mixture. Blend again for another 30-45 seconds until just combined. Over-mixing after adding the dry ingredients can affect texture. Finally, by hand, gently fold in any optional add-ins like chocolate chips. Use a cookie scoop to divide the batter evenly among the 12 muffin cups for uniform baking.
Serving Suggestions
These versatile muffins are fantastic on their own but can be elevated for any occasion. For a decadent breakfast, warm a muffin slightly and top with a dollop of Greek yogurt and a drizzle of almond butter. They make an excellent packed lunch snack paired with a piece of fruit and a handful of almonds. For a festive autumn dessert, crumble a muffin into a bowl, top with a scoop of vanilla ice cream or coconut whipped cream, and sprinkle with extra cinnamon. They also freeze beautifully for quick, protein-packed snacks on busy mornings.
How-to Summary
In short: Blend wet ingredients until silky smooth. Add dry ingredients and blend briefly. Fold in mix-ins by hand. Scoop into a lined muffin tin and bake at 350°F for 20-25 minutes until a toothpick comes out clean. Cool before enjoying.
Frequently Asked Questions
Can I use a different type of cheese? Small-curd, full-fat cottage cheese works best for moisture and protein. For a dairy-free version, try an equal amount of plain, unsweetened dairy-free yogurt, though the protein content will be lower.
My batter seems very wet. Is that normal? Yes. Since these muffins are flourless, the batter will be looser than traditional muffin batter. Trust the process; the eggs and cottage cheese provide the structure during baking.
How should I store these muffins? Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag for up to 3 months.
Can I make this recipe into a loaf? Yes, you can bake it in a greased 8×4 inch loaf pan. The baking time will increase to 45-55 minutes. Always check for doneness with a toothpick.
Why did my muffins sink in the middle? This usually indicates under-baking or opening the oven door too early. Ensure your baking powder is fresh and avoid opening the oven for at least the first 18 minutes of baking.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip the blending step—a smooth batter is crucial. Do not over-mix after adding the dry ingredients, as this can make the muffins dense. Do not use pumpkin pie filling, which is pre-sweetened and spiced; you need plain pumpkin puree. Do not overfill the muffin cups—filling them 3/4 full is ideal to prevent spillover. Finally, do not skip the cooling step; the muffins need time to set their structure properly.
Conclusion
These Flourless Pumpkin Cottage Cheese Muffins are a testament to how simple, wholesome ingredients can create something truly delicious and satisfying. They successfully combine the warm, comforting flavors of autumn with a powerful protein boost, making them a smart choice for anyone seeking a nutritious and convenient bake. Whether you enjoy them as a quick breakfast, a post-workout snack, or a healthy treat, this recipe is a reliable keeper for your collection. Give them a try and enjoy the moist, flavorful results.