This pumpkin protein muffin will satisfy your cravings while packing in nutritious, protein-packed ingredients like almond flour, cottage cheese, walnuts, and eggs.
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.