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Flourless Pumpkin Cottage Muffins with Cottage Cheese

Flourless Pumpkin Cottage Muffins with Cottage Cheese

Moist, protein-packed, and naturally gluten-free — pumpkin spice meets creamy cottage cheese for a nutritious and delicious fall muffin!

  • Total Time: 35 minutes
  • Yield: 10–12 muffins 1x

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 1/2 cups oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch of salt
  • (Optional) Chopped nuts or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
  2. In a blender or food processor, blend pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract until smooth.
  3. Add oats, baking powder, baking soda, pumpkin pie spice, and salt; blend again until combined.
  4. Fold in optional nuts or chocolate chips if desired.
  5. Divide batter evenly into the prepared muffin tin and bake for 22–25 minutes, or until the centers are set and a toothpick comes out clean.
  6. Cool for a few minutes before removing from the pan. Enjoy warm or chilled!

Notes

  • Use rolled oats for a heartier texture or quick oats for smoother muffins.
  • These muffins can be stored in the fridge for up to 5 days or frozen for up to 2 months.
  • Drizzle with almond butter or a touch of maple syrup for extra flavor.
  • Author: Mateo
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 140
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 45mg

Keywords: pumpkin muffins, cottage cheese muffins, high protein, gluten free, healthy breakfast