Flourless Pumpkin Cottage Muffins 
Soft, protein-packed pumpkin muffins made without flour and full of warm fall spices.
Ingredients:
1 cup cottage cheese
1 cup pumpkin puree
3 large eggs
1½ cups rolled oats
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons chia seeds (optional)
¼ cup chopped pecans or walnuts (optional)
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease it.
Add the cottage cheese, pumpkin puree, eggs, oats, honey, and vanilla to a blender.
Blend until smooth.
Add the baking powder, pumpkin pie spice, cinnamon, salt, and chia seeds if using. Pulse a few times to combine.
Fold in the chopped nuts if desired.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–24 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.
Meal Prep Tip: Store in the refrigerator for up to 5 days or freeze for up to 2 months for quick breakfasts.
Serving Idea: Enjoy with coffee, tea, or a spoonful of Greek yogurt for an extra protein boost.
