High Protein Cottage Cheese Pumpkin (Printable)

Warm spiced pumpkin bake with creamy cottage cheese, offering 12g protein per serving. Ideal for breakfast or healthy snacking.

# What You'll Need:

→ Dairy & Eggs

01 - 2 cups low-fat cottage cheese
02 - 3 large eggs
03 - 1/4 cup unsweetened almond milk or milk of choice

→ Pumpkin Mixture

04 - 1 1/2 cups pure pumpkin puree, not pie filling

→ Sweeteners

05 - 1/3 cup coconut sugar or light brown sugar
06 - 2 tablespoons maple syrup

→ Dry Ingredients & Spices

07 - 1/4 cup oat flour, certified gluten-free if needed
08 - 1 teaspoon vanilla extract
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground cloves
13 - 1/2 teaspoon baking powder
14 - 1/4 teaspoon salt

→ Optional Toppings

15 - 1/3 cup chopped pecans or walnuts
16 - 2 tablespoons pumpkin seeds

# Directions:

01 - Preheat your oven to 350°F. Grease an 8-inch square baking dish or similar-sized casserole with cooking spray or a small amount of oil.
02 - In a large mixing bowl, whisk together cottage cheese, eggs, and almond milk until completely smooth and no lumps remain.
03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla extract to the bowl. Whisk thoroughly until all ingredients are well combined.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Mix until fully incorporated and no dry pockets remain.
05 - Pour the batter into the prepared baking dish. Use a spatula to spread evenly and smooth the top surface.
06 - Sprinkle chopped nuts and pumpkin seeds evenly over the top if desired.
07 - Bake for 35 to 40 minutes. The bake is done when the center is set and a toothpick inserted in the middle comes out mostly clean with moist crumbs.
08 - Allow the bake to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled. Store leftovers covered in the refrigerator for up to 4 days.

# Expert Tips:

01 -
  • You get that cozy pumpkin spice experience while sneaking in 12 grams of protein per serving
  • The texture is incredibly creamy and satisfying, not dry or rubbery like some protein bakes can be
  • It makes six servings so you can meal prep breakfast for half the week in one shot
02 -
  • Adding a scoop of vanilla protein powder boosts the protein even more but you'll need extra almond milk to keep the texture from becoming too thick
  • The bake continues to firm up as it cools, so don't worry if it seems slightly jiggly right out of the oven
  • Leftovers actually taste better the next day when the spices have had more time to meld together
03 -
  • Room temperature ingredients blend together more smoothly and prevent the mixture from separating
  • Use an immersion blender if you want an ultra-silky texture without any cottage cheese texture at all

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