High Protein Cottage Cheese Pumpkin Bake (Printer-friendly)
Warm, protein-packed bake with creamy cottage cheese and spiced pumpkin perfect for breakfast or snacks.
# 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 pumpkin pie filling)
→ Sweeteners
05 - 1/3 cup coconut sugar or light brown sugar
06 - 2 tbsp maple syrup
→ Dry Ingredients & Spices
07 - 1/4 cup oat flour (certified gluten-free if needed)
08 - 1 tsp vanilla extract
09 - 1 1/2 tsp ground cinnamon
10 - 1/2 tsp ground nutmeg
11 - 1/2 tsp ground ginger
12 - 1/4 tsp ground cloves
13 - 1/2 tsp baking powder
14 - 1/4 tsp salt
→ Optional Toppings
15 - 1/3 cup chopped pecans or walnuts
16 - 2 tbsp pumpkin seeds
# Method:
01 - Preheat oven to 350°F. Lightly grease an 8-inch square baking dish with cooking spray or a small amount of oil.
02 - In a large mixing bowl, whisk cottage cheese, eggs, and almond milk until completely smooth and creamy.
03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla extract to the bowl. Whisk thoroughly until uniform in color and texture.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Mix until all dry pockets are dissolved and batter is smooth.
05 - Pour the mixture 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 using.
07 - Bake for 35 to 40 minutes until the center is firm and set. A toothpick inserted into the middle should come out mostly clean with moist crumbs.
08 - Let the bake cool for at least 10 minutes before slicing into squares. Serve warm, at room temperature, or chilled.
# Expert Tips:
01 -
- The texture lands somewhere between a custard and a cake, which means it feels indulgent while packing 12 grams of protein per serving
- It actually keeps you full until lunch, unlike those muffins that leave you hungry an hour later
02 -
- The center will still look slightly jiggly when you take it out, but it continues cooking as it cools and firms up perfectly
- If you cut into it too soon, itll deflate and lose that lovely custard texture
03 -
- Room temperature ingredients whisk together more smoothly, so take everything out of the fridge about 20 minutes before you start
- Line your baking dish with parchment paper leaving overhang on the sides, then you can just lift the whole thing out for easier slicing