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High protein pumpkin muffins without protein powder on a cooling rack

High Protein Pumpkin Muffins Without Protein Powder

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Moist, warmly spiced pumpkin muffins made with cottage cheese, eggs, oats, almond flour, and pepitas. Each muffin provides approximately 11 grams of protein without protein powder.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Scale
  • 2 cups (180 g) old-fashioned rolled oats, certified gluten free if needed
  • 1 cup (96 g) fine blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1 1/2 cups (340 g) 2% cottage cheese
  • 1 cup (245 g) plain pumpkin puree, not pumpkin pie filling
  • 4 large eggs
  • 1/3 cup (80 ml) pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (60 g) pepitas, divided
  • Cooking spray for the muffin liners

Instructions

  1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan and coat the liners lightly with cooking spray.
  2. Blend the rolled oats in a dry blender until they resemble fine flour. Transfer the oat flour to a large bowl.
  3. Whisk in the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. Add the cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla to the blender. Blend for 30 to 45 seconds, until completely smooth.
  5. Pour the wet mixture into the dry ingredients. Fold just until combined, then fold in most of the pepitas. Rest the batter for 5 minutes.
  6. Divide the batter among the 12 muffin cups and sprinkle with the reserved pepitas.
  7. Bake for 23 to 27 minutes, until the tops spring back lightly and a toothpick inserted into a center muffin comes out without wet batter.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 10 more minutes before serving.

Notes

  • Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • If the rested batter is unusually stiff, fold in 1 tablespoon of milk. The batter should remain thick and scoopable.
  • Use certified gluten-free oats and verify all packaged ingredients when gluten cross-contact is a concern.
  • Refrigerate completely cooled muffins for up to 5 days or freeze individually for up to 2 months.
  • Nutrition is an estimate and varies by ingredient brand.
  • Author: Adam Moretti
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.healthyamericanbites.com/high-protein-pumpkin-muffins-without-protein-powder/