Maple Pumpkin Protein Muffins
It’s pumpkin spice season, and what says pumpkin spice better than fluffy, maple pumpkin, protein muffins. As the mornings get crisp and chilly, and we are settling into the new school schedule, my family starts to crave the comforting flavors of Fall. These gluten free maple pumpkin protein muffins, made with Meadow Gold Cottage Cheese, hit the spot every time. I love that I’m feeding my family high protein muffins in the morning or any time of day. They're healthy, and my family craves them! Meadow Gold Cottage Cheese has always been a staple in our household. I trust Meadow Gold to be a high quality, and delicious source of dairy. Adding it to these muffins helps me make sure that they will be an energizing snack, or a protein packed, quick breakfast that will keep my kids focused at school until lunch. My husband loves them too.
How to make my Maple Pumpkin Protein Muffins with Meadow Gold Cottage Cheese:
Preheat the oven to 325* and put 24 muffin papers in your muffin tins.
Add 2 cups of your favorite gluten free flour to a small bowl.
Sift in 1 tsp. baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice and 1/2 tsp salt and set aside.
Add 2 eggs to a medium bowl and mix well with an electric mixer, then add ½ cup maple sugar and ¾ cups milk and 1 cup canned pureed pumpkin to the mixture and blend until fully incorporated.
Add 1 cup of Meadow Gold Cottage Cheese and mix well.
Add the flour mixture ½ at a time, and stir with a large spoon until well incorporated.
Mix in 1 cup of white chocolate chips.
Scoop batter into muffin tins lined with muffin papers to ¾ full.
Sprinkle with maple sugar
Bake for 25 minutes.
Cool and serve.
Enjoy!
How to Store These Maple Pumpkin Protein Muffins?
To store, place in an airtight container and refrigerate for about 3 days, or freeze for up to one month.
Can we substitute any ingredients?
When it comes to this recipe you can use raisins or chocolate chips instead of white chocolate chips and dairy free milk instead of milk.
These fluffy, high protein, gluten free, maple pumpkin muffins are so simple to make, and as a busy mom with four young children, it is important for me to have easy, healthy options for meals for my family that they will actually eat. I love how the aroma of the warm cozy spices waft through the air, filling my house with pure joy when I bake these satisfying muffins. It awakens the soul and energizes and excites my family. It brings me so much joy to serve my family wholesome, delicious food, made with high quality, delicious ingredients, like Meadow Gold Cottage Cheese.
- 2 cup Gluten Free Flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup maple sugar
- 3/4 cup milk or alternative
- 1 cup canned pumpkin
- 1 cup cottage cheese
- 1 cup white chocolate
- Preheat the oven to 325* and put 24 muffin papers in your muffin tins.
- Add 2 cups of your favorite gluten free flour to a small bowl.
- Sift in 1 tsp. baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice and 1/2 tsp salt and set aside.
- Add 2 eggs to a medium bowl and mix well with an electric mixer, then add ½ cup maple sugar and ¾ cups milk and 1 cup canned pureed pumpkin to the mixture and blend until fully incorporated.
- Add 1 cup of Meadow Gold Cottage Cheese and mix well.
- Add the flour mixture ½ at a time, and stir with a large spoon until well incorporated.
- Mix in 1 cup of white chocolate chips.
- Scoop batter into muffin tins lined with muffin papers to ¾ full. Sprinkle with maple sugar.
- Bake for 25 minutes.
- Cool and serve. Enjoy!
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
