- 1 3/4 cups all-purpose flour
- 3/4 cup plain whey protein powder*
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup pumpkin seeds
- 1/2 tsp cinnamon
- 1/4 cup grass-fed butter, room temperature soft
- 1/3 cup sourdough starter, room temperature
- 1/3 cup cottage cheese*
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Measure out the pumpkin puree and set aside.
- In a medium-large mixing bowl, combine the flour, protein powder, sugar, baking soda, baking powder, salt, cinnamon and pumpkin seeds.
- In a separate bowl, combine the butter, sourdough starter, vanilla, cottage cheese, and two eggs. Whisk until combined.
- Gently fold together the wet ingredients, the dry ingredients, and the pumpkin puree until everything is just combined. The pumpkin will look kind of swirled in. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with cinnamon, brown sugar, and more pumpkin seeds.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
