High Protein Cottage Cheese Pumpkin Bake (Print View)

Creamy cottage cheese meets spiced pumpkin in this protein-packed, warm bake ideal 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

→ Pumpkin Mixture

04 - 1 1/2 cups pure pumpkin puree

→ 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
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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease an 8-inch square baking dish with cooking spray or butter.
02 - Whisk cottage cheese, eggs, and almond milk in large bowl until completely smooth and creamy.
03 - Add pumpkin puree, coconut sugar, maple syrup, and vanilla. Whisk until thoroughly incorporated.
04 - Stir in oat flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt until no dry pockets remain.
05 - Pour batter into prepared dish. Use spatula to spread evenly and smooth surface.
06 - Sprinkle chopped nuts and pumpkin seeds over top if desired, pressing lightly into batter.
07 - Bake 35-40 minutes until center is firm and toothpick inserted comes out mostly clean.
08 - Let cool at least 10 minutes before slicing. Serve warm, room temperature, or chilled.

# Expert Suggestions:

01 -
  • Its like eating dessert for breakfast but with enough protein to actually power your morning
  • The texture somehow manages to be both creamy and fluffy at the same time
02 -
  • The center might still look slightly jiggly when you take it out but it will continue to set as it cools
  • I accidentally overbaked this once and it still tasted good, just a bit drier, so do not stress too much about timing
03 -
  • If your batter seems too thick, add another tablespoon of milk to loosen it up
  • Letting it cool completely before covering prevents condensation from making the top soggy

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