High Protein Pumpkin Muffins

• 份量: 12

配料

1 ¼ cup all-purpose flour

1 cup pumpkin puree

¾ cup cottage cheese (blended until smooth) or Greek yogurt

2 large eggs

½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ cup dark chocolate chips, optional (reserve some for topping)

步骤

Preheat oven to 350°F. Line a muffin tin with 12 liners and lightly grease.

In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda.

In a blender, combine pumpkin puree, cottage cheese (or Greek yogurt), and eggs. Blend until smooth so the cottage cheese fully incorporates into the batter.

Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix.

Fold in the chocolate chips, reserving a few for topping.

Divide the batter evenly into the 12 muffin liners. Sprinkle remaining chocolate chips on top.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let cool for 10 minutes before removing from the pan. Enjoy warm or at room temperature.

备注

These muffins are cozy, high in protein, and perfect for meal prep. The pumpkin keeps them moist, the cottage cheese or Greek yogurt adds a boost of protein, and the warm spices make them taste like fall in every bite. I love having a batch ready for easy grab-and-go breakfasts or snacks during the week.

For extra protein, use blended 4% cottage cheese instead of Greek yogurt. It makes the muffins extra creamy without changing the flavor.

Swap dark chocolate chips for walnuts or pecans if you want more crunch and healthy fats.

Add a scoop of vanilla protein powder and reduce the flour slightly for an even higher protein boost.

Make them mini muffins for kids’ lunchboxes or snacks.

https://themomnutritionist.com/sunday-meal-prep-8-31-25/

营养

• 卡路里: 110
• 总脂肪: 3 g
• 总碳水化合物: 14g
• 膳食纤维: 2g
• 蛋白质: 10g