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High-Protein Pumpkin Cottage Cheese Cupcakes
Tender oven-roasted pumpkin cupcakes piped with a sugar-free cottage-cheese cream, dusted with cocoa and topped with fresh berries. A quick protein-rich fall treat.
15 min prep / 30 min total
69 kcal
5.2g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 100 gpumpkin
roasted and pureed
- 1egg
- 1 tspolive oil
- 3 tbspsugar-free syrup
- 1 gvanillin
- 2 tbspcorn flour
- ½ tspbaking powder
- 150 gsoft cottage cheese
for the cream
- 2 tbspsugar-free syrup
for the cream
- cocoa powder
for dusting
- mixed berries
to serve
Instructions
Roast and puree pumpkin in advance; measure out 100g and whisk with 1 egg, 1 teaspoon olive oil, 2-3 tablespoons sugar-free syrup and vanillin.
Fold in 2 tablespoons corn flour and 0.5 teaspoon baking powder until uniform.
Spoon the batter into greased cupcake molds and bake at 200°C for . Cool completely.
Beat 150g soft cottage cheese with 2 tablespoons sugar-free syrup into a smooth cream and top each cupcake.
Dust with cocoa powder and serve with fresh berries — a protein-rich fall breakfast treat.
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