Pumpkin Chocolate Peanut Butter Cottage Cheese Muffins (Edit recipe)

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Rich, fudgy, and packed with cozy pumpkin flavor, these mini pumpkin chocolate peanut butter cottage cheese muffins are basically dessert-for-breakfast but without the blood sugar crash. Each one of these sugar free pumpkin muffins is loaded with pumpkin puree, creamy peanut butter, dark chocolate chips, and high-quality protein sources like cottage cheese and eggs. They’re naturally gluten-free, sugar-free, and made with simple ingredients — no fancy tools, no messy bowls, just a blender and a muffin tin.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 12

Ingredients

.5 cup Cottage Cheese, full-fat
.5 cup Easy Roasted Pumpkin Puree (click for recipe)
.25 cup Peanut Butter
2 Eggs, large
.333 cup Granular Sugar Substitute - Swerve
.75 cup Almond Flour
2 Tbsp Cocoa Powder, unsweetened
1 tsp Baking Powder
1 tsp Pumpkin Pie Spice
.125 tsp Salt
3 Tbsp Sugar-Free Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F (175C). Line a muffin tin with parchment or use silicone liners.
In a blender or food processor, add all the wet ingredients: cottage cheese, pumpkin puree, peanut butter and eggs.
Blend until smooth and creamy.
Now add the dry ingredients: almond flour, sweetener, cocoa powder, baking powder, pumpkin pie spice, salt
Blend again until it turns into smooth muffin batter. Fold in the chocolate chips.
Use an ice cream scoop or spoon to fill your muffin tin (makes 12 mini muffins). Optional: swirl in a bit of peanut butter on top for that TikTok-worthy look.
Bake for 14-17 minutes. Mine were done at 16. A toothpick should come out with a few moist crumbs.
Let cool completely in the tin. These guys firm up as they cool.

Notes

Muffins won’t rise much. That’s normal! They stay dense and fudgy. Use full-fat cottage cheese for the best texture and protein. Don’t confuse pumpkin puree with pumpkin pie filling. Skip chocolate chips to lower the carbs (but they’re so worth it). If using allulose, muffins may brown faster - check at 14 mins. Great with keto vanilla ice cream or almond milk latte.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	106
Fat:	8 g
Carbohydrates:	6 g
Protein:	4 g
Cholesterol:	2 g
Sodium:	65 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.