Ingredients
Method
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a blender or food processor, blend the wet ingredients: pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until smooth.
- In a separate bowl, mix the dry ingredients together: oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Add the wet ingredients to the dry and stir until just combined. Fold in chocolate chips or nuts if using.
- Divide the batter evenly into muffin cups - filling each cup about ¾ full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Optionally, you can add a higher protein icing if you want. To make the icing, mix 1/2 cup plain Greek yogurt, 2 tbsp maple syrup, 1/2 tsp vanilla extract, and a pinch of cinnamon. Stir well to combine and top finished muffins with icing mixture.
Store any leftover muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
To freeze them, wrap each individual muffin in plastic wrap then place in a freezer-safe bag or sealed container. Freeze for up to 3 months. To reheat, simply pull a muffin from the freezer and microwave it in 15 second increments until it’s warmed through and no longer frozen.
For variations, substitutions, and more tips, see full blog post above.