Pumpkin Protein Muffins
This pumpkin protein muffin will satisfy your cravings while packing in nutritious, protein-packed ingredients like almond flour, cottage cheese, walnuts, and eggs.
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour, or an equivalent measure of cup for cup gluten-free flour.
- 1 1/2 cups almond flour
- 2 tsp baking soda
- 1/2 tsp coarse kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp ground cloves
Wet ingredients
- 15 ounces pumpkin puree, not pumpkin pie filling
- 2/3 cup cottage cheese
- 3/4 cup dark brown sugar, packed
- 1/3 cup olive oil
- 1 TBSP orange zest
- 1 tsp vanilla extract
- 3 eggs
- 1 cup California prunes diced, divided
Additional Mix in's
- 1/2 cup California walnuts coarsely chopped
Streusel topping
- 1/4 cup all-purpose flour, or an equivalent measure of cup for cup gluten-free flour.
- 1/3 cup dark brown sugar, packed
- 1/2 cup California walnuts, finely chopped
- 3 TBSP butter, melted
- 1 tsp ground cinnamon
Instructions
Dry ingredients
- Preheat the oven to 350℉ (180℃). Combine the all-purpose flour, almond flour, baking soda, kosher salt, ground cinnamon, baking powder, and ground cloves in a large mixing bowl and combine well with a whisk. Set aside.
Wet ingredients & mix ins
- Combine the pumpkin puree, cottage cheese, dark brown sugar, olive oil, orange zest, vanilla extract, eggs, and 1/2 cup of the diced California prunes in a blender and blend until smooth and completely combined.
- Add the wet ingredients to the mixing bowl with the dry ingredients using a rubber spatula to combine. Fold in the remaining 1/2 cup of diced prunes and coarsely chopped walnut mix-ins.
- Line a muffin pan with paper liners and add the batter, filling each well 2/3 of the way. Set aside.
For the streusel topping
- Combine all of the ingredients for the topping in a small bowl and mix until completely combined and the mixture is crumbly. Divide the mixture between all of the muffins sprinkling on top of each one.
To bake
- Bake the muffins for 18-20 minutes until a toothpick inserted in the center comes out clean.
Notes
How to store:
- Room Temperature: If you plan to eat them within 1-2 days, storing them at room temperature in an airtight container works just fine.
- Refrigerate: For longer storage, pop them in the fridge, where they’ll stay fresh for up to a week.
- Freeze: These muffins freeze beautifully. Just let them cool completely, wrap each one individually, and toss them into a freezer bag. They’ll keep for up to three months! When you’re ready to enjoy one, just let it thaw or pop it in the microwave for 30 seconds.
Nutrition
Calories: 416kcalCarbohydrates: 63gProtein: 10gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 34mgSodium: 292mgPotassium: 933mgFiber: 14gSugar: 30gVitamin A: 58988IUVitamin C: 17mgCalcium: 168mgIron: 7mg
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