Description

These Cottage Cheese Pumpkin Protein Muffins are packed with protein and fiber, making them a nutritious and delicious way to use up sourdough discard. They’re moist, lightly sweetened, and perfect for breakfast or a post-workout snack. The pumpkin and warm spices pair beautifully with the tangy sourdough flavor, while cottage cheese adds extra protein and moisture.

Ingredients

Units Scale

Wet Ingredients

1/2 cup (120g) sourdough discard

1/2 cup (120g) cottage cheese

3/4 cup (180g) pumpkin puree (not pumpkin pie filling)

1/4 cup (60ml) maple syrup or honey

2 large eggs

1 tsp vanilla extract

1/4 cup (60ml) melted coconut oil or butter

Dry Ingredients

1 cup (120g) oat flour (or blended rolled oats)

1/2 cup (60g) almond flour

1/2 cup (50g) vanilla protein powder (whey or plant-based)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp pumpkin spice (or mix of cinnamon, nutmeg, and ginger)

Optional Add-ins

1/4 cup chopped nuts (pecans or walnuts)

1/4 cup chocolate chips or dried cranberries

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Instructions

Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or lightly grease it.
Blend Wet Ingredients:
- In a blender or food processor, blend cottage cheese, pumpkin puree, maple syrup, eggs, vanilla, and melted coconut oil until smooth.
- Stir in the sourdough discard until fully combined.
Mix Dry Ingredients:
- In a large bowl, whisk together oat flour, almond flour, protein powder, baking powder, baking soda, salt, and pumpkin spice.
Combine:
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Gently fold in any optional add-ins like nuts or chocolate chips.
Bake:
- Divide the batter evenly into the muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy:
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store for later!

Notes

Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Freezing: Freeze for up to 3 months; just thaw or microwave before eating.
Make it Dairy-Free: Use plant-based protein powder and swap cottage cheese for dairy-free yogurt.
Extra Protein Boost: Add an extra scoop of protein powder or mix in 1 tbsp flaxseeds.