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Pumpkin Protein Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 1 cup canned pumpkin puree 245g, puree only, not pumpkin pie filling
  • 1.5 cups 2% cottage cheese 339g, blended smooth
  • 1.5 cups oat flour 150g, or rolled oats blitzed to a powder
  • 3 large eggs
  • 3 tbsp ground flaxseed 21g
  • 1/3 cup maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Method
 

  1. Heat the oven to 350F (175C) and line a 12-cup muffin tin.
  2. Blend the cottage cheese with the pumpkin puree, eggs and maple syrup until completely smooth, about 30 seconds. No visible curds.
  3. Whisk the oat flour, ground flaxseed, spices, baking powder, baking soda and salt together in a separate bowl.
  4. Pour the wet into the dry and fold until just combined. Stop while it still looks slightly uneven.
  5. Rest 5 minutes. The oat flour and flaxseed keep absorbing liquid and the batter thickens noticeably. It should look loose at first.
  6. Fill the liners about three-quarters full. This batter does not dome much, so fill higher than for a standard muffin.
  7. Bake 22 to 25 minutes, until a skewer comes out with a few moist crumbs. Pull at 22 if unsure.
  8. Cool in the tin 5 minutes, then move to a rack.

Notes

Nutrition figures are calculated estimates summed from USDA FoodData Central component data (FDC IDs 168450, 328841, 2261421, 171287), not laboratory analysis. Recalculate against the brands you actually use. Buy pumpkin puree, not pumpkin pie filling. If the batter looks loose at step 4, wait the full 5 minutes before adding more oat flour.