Cottage Cheese Pumpkin Chocolate Chip Muffins
These Cottage Cheese Pumpkin Chocolate Chip Muffins are soft, moist, and packed with warm fall flavors. Blended cottage cheese adds extra protein while keeping them light and tender. Finished with a crunchy streusel topping, these high-protein, refined sugar-free muffins are perfect for breakfast or a cozy snack!
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SERVINGS: 12
Ingredients
Muffin Base:
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/2 cup coconut oil melted
- 2 large eggs
- 1 tsp vanilla bean paste
- 1 cup cottage cheese blended with 2 tbsp melted coconut oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin spice
- 1/2 cup chocolate chips
Streusel Topping:
- 1/3 cup coconut sugar
- 3 tbsp coconut oil
- 1/3 cup monkfruit sweetener granulated
- 4 tbsp gluten free 1:1 flour
Instructions
Enable step-by-step mode- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- In a large bowl, combine the coconut sugar and oil and whisk to combine
- Add in the pumpkin puree, eggs, vanilla extract, and cottage cheese and mix until well combined
- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and a pinch of salt
- Gently add the dry ingredients to the wet mixture, stirring until just combined (be careful not to overmix)
- Fold in the chocolate chips
- Scoop the batter into the prepared muffin tin with a 3 inch cookie scoop, filling each cup about 2/3 full
- Sprinkle the streusel topping on each muffin
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean
- Allow to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely