Description
Deliciously moist pumpkin streusel muffins made with protein-rich cottage cheese, perfect for a wholesome breakfast or a satisfying snack. These muffins combine warm pumpkin flavors with a sweet cinnamon streusel topping for a cozy autumn treat.
Ingredients
Muffins:
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 eggs
- 1½ cups all-purpose flour (or oat flour as substitute)
- ½ cup granulated sugar
- 1 tsp baking powder
- 1 tsp pumpkin spice
Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp unsalted butter, cold
- ½ tsp ground cinnamon
Instructions
- Prepare Wet Ingredients: In a blender or mixing bowl, combine the pumpkin puree, cottage cheese, and eggs. Blend or mix until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, sugar, baking powder, and pumpkin spice to evenly distribute all the dry ingredients.
- Mix Batter: Gradually add the blended wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which can make the muffins dense.
- Fill Muffin Tin: Spoon the batter evenly into a greased or lined 12-cup muffin tin, filling each cup about 3/4 full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Top Muffins: Sprinkle the streusel mixture evenly over the muffin batter in each cup, covering the tops completely for a sweet crunchy finish.
- Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove muffins from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Oat flour can be used as a gluten-free alternative to all-purpose flour for a healthier option.
- These muffins freeze well. Store in an airtight container and freeze for up to 3 months, perfect for meal prepping and quick breakfasts.
- Ensure cottage cheese is well blended to avoid lumps in the muffin batter.
- For extra moisture, you can add a tablespoon of vegetable oil or melted butter in the batter if desired.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
