Cottage cheese pumpkin muffins

• 240 ml low-fat cottage cheese (blended until smooth)
• 120 ml pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 60 ml maple syrup
• 5 ml vanilla extract
• 350 ml oat flour (ensure certified gluten-free if needed)
• 120 ml vanilla protein powder
• 5 ml baking soda
• 5 ml baking powder
• 7 ml pumpkin pie spice
• 1 ml salt
• 120 ml semi-sweet mini chocolate chips

1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the blended cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract until well combined.
3. In a separate bowl, sift together the oat flour, protein powder, baking soda, baking powder, pumpkin pie spice, and salt.
4. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix, as this can make the muffins tough.
5. Fold in most of the chocolate chips, reserving a tablespoon for the tops.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the remaining chocolate chips on top.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Ensure the internal temperature reaches at least 160°F (71°C) to verify the eggs are fully cooked.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm with a dollop of Greek yogurt or a smear of almond butter for an extra protein boost. They pair perfectly with a hot cup of coffee or tea.