Description
Soft, spiced, and packed with protein — these pumpkin muffins are the perfect guilt-free snack or breakfast! Light, fluffy, and nourishing while still tasting like fall comfort.
Ingredients:
1 cup cottage cheese
1 cup pumpkin puree
2 large eggs
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 1/2 cups oat flour (or finely blended oats)
1 scoop vanilla protein powder (optional for extra boost)
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin spice
1/2 tsp cinnamon
Pinch of salt
Instructions:
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. (5 minutes)
In a blender or food processor, blend cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla until smooth and creamy. (3 minutes)
In a large bowl, whisk together oat flour, protein powder, baking powder, baking soda, pumpkin spice, cinnamon, and salt. (4 minutes)
Pour the wet mixture into the dry ingredients, stirring until just combined — do not overmix. (2 minutes)
Divide batter evenly among muffin cups, filling about 3/4 full. (3 minutes)
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. (20 minutes)
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. (10 minutes)
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: ~140 kcal per muffin | Servings: 12 muffins
#PumpkinMuffins #ProteinSnacks #HealthyBaking #FallFlavors
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and prepare your muffin tin. For the wet ingredients, blend the cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla in a high-speed blender for a full 2-3 minutes until completely smooth and lump-free. In a separate large bowl, thoroughly whisk the dry ingredients—oat flour, protein powder (if using), leavening agents, and spices—to ensure even distribution. Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently fold the batter together until no dry streaks remain, being careful not to overmix, which can lead to dense muffins. Using a cookie scoop or spoon, portion the batter evenly into 12 muffin cups. Bake on the center rack for 18-22 minutes, rotating the pan halfway through for even browning.
Serving Suggestions
Enjoy these versatile muffins warm or at room temperature. For a decadent breakfast, slice one in half, toast it lightly, and spread with almond butter or cream cheese. They pair wonderfully with a Greek yogurt parfait or a warm cup of chai tea. For a post-workout snack, enjoy one alongside a piece of fruit. These muffins also freeze beautifully for quick, healthy options on busy mornings.
How-to Summary
In summary: Blend wet ingredients until smooth. Whisk dry ingredients in a separate bowl. Gently combine wet and dry mixtures. Portion into a lined muffin tin. Bake at 350°F for 18-22 minutes until a toothpick comes out clean. Cool before serving.
Frequently Asked Questions
Can I use a different flour? Yes, all-purpose or whole wheat flour can replace oat flour. Use a 1:1 ratio, but note the texture will be slightly less dense.
My batter seems too thick. What should I do? Thickness is normal, but if it’s pasty, add a tablespoon of milk or water. Ensure your pumpkin puree is not the “pumpkin pie filling” variety, which is thicker.
Can I make these without a blender? You can, but the cottage cheese will remain curdled. For a smooth texture, mash the cottage cheese with a fork first and whisk vigorously with the other wet ingredients.
How should I store these muffins? Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.
Can I omit the protein powder? Absolutely. If omitting, add an additional 1/4 cup of oat flour to maintain the batter consistency.
Common Mistakes to Avoid
Avoid overmixing the batter after combining wet and dry ingredients, as this develops gluten in the oat flour and leads to tough muffins. Do not use pumpkin pie filling by mistake, as it contains added sugars and spices that will throw off the recipe’s balance. Ensure your baking powder and soda are fresh for proper rise. Finally, do not skip the cooling step; the muffins continue to set as they cool, and removing them too early can cause them to crumble.
Conclusion
These protein-packed pumpkin muffins are a testament to how wholesome ingredients can create incredibly satisfying and flavorful baked goods. They perfectly balance the warm, comforting spices of fall with a nutritious profile, making them an ideal choice for an energizing breakfast or a sustaining snack. By following the detailed guide and tips provided, you can easily master this recipe and enjoy a taste of healthy autumn comfort any time of the year.