Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 375°F and line a muffin tin with muffin liners.
Step 2
In a large bowl, combine the melted coconut oil, maple syrup, pumpkin puree, vanilla extract, and eggs. Whisk until well blended.
1/2 cup Coconut oil
1/4 cup Maple syrup
1/2 cup Pumpkin puree
1 tsp Vanilla extract
2 Eggs
Step 3
Whisk in the cottage cheese and Greek yogurt until smooth.
1 cup Cottage cheese
1/2 cup Greek yogurt
Step 4
Add the flour, baking soda, and salt directly to the wet ingredients. Mix until combined.
1 1/2 cups Flour
1 tsp Baking soda
1/4 tsp Salt
Step 5
In a separate bowl, combine the cream cheese, pumpkin spice, and maple syrup to make the cinnamon swirl mixture.
6 oz Cream cheese
2 tsp Pumpkin spice
2 tbsp Maple syrup
Step 6
Add dollops of the cinnamon swirl mixture to the muffin batter. Gently fold the batter over the cinnamon swirl, but do not fully mix it in.
Step 7
Scoop the batter into the muffin liners, filling them completely. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
While the muffins are baking, prepare the icing by mixing the vanilla protein powder and whole milk until smooth.
1 scoop Vanilla protein powder
3 tbsp Whole milk
Step 9
Once the muffins have cooled, top them with the icing. Enjoy!
For
12
M
I
1/2
cup
Coconut oil, melted (or substitute with avocado oil, olive oil, or butter)
1/4
cup
Maple syrup
1/2
cup
Pumpkin puree
1
tsp
Vanilla extract
1
cup
Cottage cheese, plain
1/2
cup
Greek yogurt
2
Eggs
1 1/2
cups
Flour
1
tsp
Baking soda
1/4
tsp
Salt
6
oz
Cream cheese, room temperature
2
tsp
Pumpkin spice
2
tbsp
Maple syrup
1
scoop
Vanilla protein powder
3
tbsp
Whole milk
Only visible to you
Made it?
Cancel
Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 375°F and line a muffin tin with muffin liners.
Step 2
In a large bowl, combine the melted coconut oil, maple syrup, pumpkin puree, vanilla extract, and eggs. Whisk until well blended.
1/2 cup Coconut oil
1/4 cup Maple syrup
1/2 cup Pumpkin puree
1 tsp Vanilla extract
2 Eggs
Step 3
Whisk in the cottage cheese and Greek yogurt until smooth.
1 cup Cottage cheese
1/2 cup Greek yogurt
Step 4
Add the flour, baking soda, and salt directly to the wet ingredients. Mix until combined.
1 1/2 cups Flour
1 tsp Baking soda
1/4 tsp Salt
Step 5
In a separate bowl, combine the cream cheese, pumpkin spice, and maple syrup to make the cinnamon swirl mixture.
6 oz Cream cheese
2 tsp Pumpkin spice
2 tbsp Maple syrup
Step 6
Add dollops of the cinnamon swirl mixture to the muffin batter. Gently fold the batter over the cinnamon swirl, but do not fully mix it in.
Step 7
Scoop the batter into the muffin liners, filling them completely. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
While the muffins are baking, prepare the icing by mixing the vanilla protein powder and whole milk until smooth.
1 scoop Vanilla protein powder
3 tbsp Whole milk
Step 9
Once the muffins have cooled, top them with the icing. Enjoy!
For
12
M
I
1/2
cup
Coconut oil, melted (or substitute with avocado oil, olive oil, or butter)
1/4
cup
Maple syrup
1/2
cup
Pumpkin puree
1
tsp
Vanilla extract
1
cup
Cottage cheese, plain
1/2
cup
Greek yogurt
2
Eggs
1 1/2
cups
Flour
1
tsp
Baking soda
1/4
tsp
Salt
6
oz
Cream cheese, room temperature
2
tsp
Pumpkin spice
2
tbsp
Maple syrup
1
scoop
Vanilla protein powder
3
tbsp
Whole milk
Only visible to you
Made it?
Cancel
