Cottage Cheese Pumpkin Muffins | Healthy & High Protein Breakfast

By The Cooking Foodie · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with oil.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
3. Blend the cottage cheese, pumpkin purée, maple syrup, buttermilk and vanilla until smooth and creamy.
4. Transfer the blended mixture to a bowl, add the eggs and whisk until fully combined.
5. Add the dry ingredients to the wet and fold gently until just combined; do not overmix. Fold in the chocolate chips if using. The batter should be thick and scoopable.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Add a few extra chocolate chips on top if you like.
7. Bake for 17 to 20 minutes, until risen and a toothpick inserted in the centre comes out clean or with a few moist crumbs.
8. Cool in the pan for 5 to 10 minutes, then move the muffins to a wire rack.

Summarized from The Cooking Foodie's video. Watch it for the details.

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