Cottage Cheese Pumpkin Breakfast Cups
By Emma Carter
A protein-focused breakfast or snack made with cottage cheese, pumpkin puree, eggs, with exact measurements and practical step-by-step directions. The full recipe below keeps the ingredient amounts and method together so you can cook from one page.
Why You’ll Love This Cottage Cheese Pumpkin Breakfast Cups Recipe
- Built around measured ingredients and a practical step-by-step preparation process.
- The recipe uses 5 measured ingredients and 5 clear steps.
- The supplied nutrition information lists 12g of protein per serving.
- The main cook or bake time is about 25 min.
What you’ll need
- 1 cup (225g) cottage cheese
- 1/2 cup (120g) pumpkin puree
- 2 large (100g) eggs
- 1/4 cup (30g) rolled oats
- 1 teaspoon (5g) pumpkin spice
YOU MIGHT LOVE: Cottage Cheese Blueberry Breakfast Cups — another recipe selected from a related category or overlapping theme.
Keep it simple
- Blender or food processor
- Muffin tin
- Baking dish or pan
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions
Read through the steps once, then prepare the measured ingredients before you begin.
- 1Step 1
Preheat your oven to 350F (175C) and grease a muffin tin.
- 2Step 2
Combine all ingredients in a blender until smooth.
- 3Step 3
Pour the batter into muffin cups, filling each about three-quarters full.
- 4Step 4
Bake for 20-25 minutes until the centers are set.
- 5Step 5
Let cool slightly before removing from the pan to serve.
CHECK OUT: Cottage Cheese Chocolate Breakfast Jars — another recipe selected from a related category or overlapping theme.
Tips for a better result
- Blend until the mixture is fully smooth before portioning it into cups or jars.
- Use the recipe photos as a visual guide for texture and final presentation.
Variations & substitutions
- Use the alternate recipe photos as serving and presentation references.
Serving suggestions
Serve the recipe as shown in the photos, or pair it with another recipe from the same collection for a complete breakfast, snack, or dessert spread.
Storage & reheating
For storage and reheating, follow the ingredient-specific guidance you normally use at home. The source inventory does not provide a tested storage duration, so this page does not invent one.
Nutrition notes
Values below come directly from your recipe inventory and are presented as recipe information, not medical advice.
Quick recipe answers
What are the main ingredients in Cottage Cheese Pumpkin Breakfast Cups?+
The core ingredients listed in this recipe are cottage cheese, pumpkin puree, eggs. See the ingredient section for the exact amounts.
How long does Cottage Cheese Pumpkin Breakfast Cups take?+
Plan for about 10 min of prep, 25 min of cooking or baking.
How much protein is listed per serving?+
The supplied nutrition information lists 12g of protein per serving.
How do I know when the recipe is ready?+
Use the written final instruction together with the recipe photos as your guide for the intended texture and appearance.
Can I substitute ingredients?+
The supplied recipe inventory does not include tested substitutions. For the most reliable result, use the listed ingredients and measurements as written.
If Cottage Cheese Pumpkin Breakfast Cups fits what you are craving, save the recipe and use the measured ingredient list and steps above when you are ready to make it.
Cottage Cheese Pumpkin Breakfast Cups
A protein-focused breakfast or snack made with cottage cheese, pumpkin puree, eggs, with exact measurements and practical step-by-step directions.
Ingredients
- 1 cup (225g) cottage cheese
- 1/2 cup (120g) pumpkin puree
- 2 large (100g) eggs
- 1/4 cup (30g) rolled oats
- 1 teaspoon (5g) pumpkin spice
Instructions
- Preheat your oven to 350F (175C) and grease a muffin tin.
- Combine all ingredients in a blender until smooth.
- Pour the batter into muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until the centers are set.
- Let cool slightly before removing from the pan to serve.
Nutrition
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