Pumpkin Spice Cottage Cheese Breakfast Muffins (Dozen Batch)
Makes 12 muffins | ~170 kcal each | 10g protein | 9g fat | 5g net carbs
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Ingredients (12 Muffins):
• 1 cup cottage cheese (blended smooth)
• 1 cup canned pumpkin purée
• 4 large eggs
• 1/2 cup pure maple syrup or honey
• 2 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup oat flour (or more almond flour for lower carbs)
• 2 scoops unflavored or vanilla protein powder (optional, but boosts protein + structure)
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
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Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners or grease lightly with oil.
2. Blend wet ingredients: Add cottage cheese, pumpkin purée, eggs, maple syrup/honey, and vanilla to a blender or food processor. Blend until smooth and creamy.
3. Mix dry ingredients: In a large bowl, whisk almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt.
4. Combine: Pour wet mixture into dry mixture. Stir gently until just combined (don’t overmix). Batter should be slightly thick.
5. Fill muffin cups: Divide evenly among the 12 muffin liners (about 3/4 full).
6. Bake: Place in the oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & store: Let muffins cool for 5 minutes in the tin, then transfer to a wire rack. Store in an airtight container in the fridge for up to 5 days or freeze up to 2 months.
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Meal Prep Tip:
Wrap muffins individually in parchment paper or store in freezer bags. Reheat in the microwave for 20–30 seconds or warm in the oven at 300°F for 5–7 minutes.
