Description
Delicious and moist pumpkin chocolate chip muffins made with cottage cheese for added protein.
Ingredients
Scale
- 3/4 cup cottage cheese (whole milk works best)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular)
- 3/4 cup cottage cheese (whole milk works best)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 2 tablespoons coconut oil (melted and cooled)
- 2 large eggs
- 1 1/2 cups all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular)
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with liners.
- Combine the cottage cheese, maple syrup, vanilla, pumpkin puree, and eggs in a blender (or all liquid ingredients for the regular chocolate chip version).
- Blend until smooth.
- Mix it with the flour, baking powder, pumpkin spice, and salt in a large mixing bowl (or lightly blend in the dry ingredients).
- Fold in the chocolate chips.
- Spray the muffin liners with a little bit of oil and pour the batter into each one.
- Bake for 25-30 minutes.
- Let cool for a few minutes and enjoy!
Notes
- These muffins are perfect for breakfast or a sweet snack.
- Store in an airtight container at room temperature for up to three days.
- Feel free to substitute the cottage cheese with Greek yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg