Blender Pumpkin Spice Muffins (GF/high protein)

Blender Pumpkin Spice Muffins (GF and high protein)

2 cups gluten-free (or regular if GF is not an issue) oats
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (or an extra teaspoon cinnamon)
1 cup canned pumpkin puree
1 cup cottage cheese
2 eggs
2 tablespoons olive or coconut oil
⅓ cup maple syrup
1 teaspoon vanilla extract
Frosting:
¾ cup cottage cheese (blended)
¼ cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ -½ cup powdered sugar
Optional: grated fresh nutmeg on top

Preheat oven to 375 degrees and line a 12 muffin tin with liners.

In a high-powered blender or food processor, blend the oats until they are a flour consistency. Add the baking powder, baking soda, cinnamon, and pumpkin pie spice and blend again.

Add the pumpkin, cottage cheese, eggs, oil, maple syrup, and vanilla extract to the blender or food processor. Blend until smooth.

Pour into the muffin tin and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Let cool completely.

While the muffins cool, blend all the frosting ingredients except for the powdered sugar. You may use the same blender or food processor as before, just make sure you clean it prior since the batter had raw eggs in it.

Hand mix the desired amount of powdered sugar (for consistency and taste) and then top each muffin with approximately 1 - 1 ½ tablespoons frosting.

Makes 12