Pumpkin Whipped Cottage Cheese Breakfast Bowl Recipe
This Pumpkin Whipped Cottage Cheese Breakfast Bowl is a creamy, protein-packed start to your day, combining full-fat cottage cheese with pumpkin puree and warm spices. Sweetened naturally with maple syrup and enhanced with pumpkin pie spice and cinnamon, this easy-to-make breakfast offers a smooth, luscious texture perfect for a cozy autumn morning. Customize with crunchy granola, nut butter drizzle, and pumpkin seeds for added flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Base Ingredients
- 1 cup full-fat cottage cheese
- 1/2 cup canned pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Granola
- Almond butter or peanut butter (drizzle)
- Pumpkin seeds
- Extra cinnamon (for sprinkling)
Instructions
- Add the Cottage Cheese: Scoop 1 cup of full-fat cottage cheese into your blender as the creamy base for your breakfast bowl.
- Add Pumpkin Puree: Pour 1/2 cup of canned pumpkin puree into the blender with the cottage cheese to infuse that rich, autumn flavor.
- Add Maple Syrup, Vanilla, and Spices: Add 2 tablespoons of maple syrup for natural sweetness, 1/2 teaspoon vanilla extract for aroma, 1/2 teaspoon pumpkin pie spice and 1/2 teaspoon cinnamon for warm spice notes, along with a pinch of salt to balance flavors.
- Blend Until Smooth: Blend all ingredients on high until completely smooth and creamy, about 30 to 60 seconds. Scrape down the sides of the blender if needed to ensure everything is evenly mixed.
- Pour into Serving Bowl and Add Toppings: Spoon the whipped mixture into a serving bowl and finish by adding your choice of toppings like crunchy granola, a drizzle of almond or peanut butter, pumpkin seeds, and a sprinkle of extra cinnamon for added texture and flavor.
Notes
- Using full-fat cottage cheese results in a creamier texture; low-fat options can be used for a lighter version.
- Maple syrup can be substituted with honey or agave syrup if preferred.
- For a vegan version, substitute cottage cheese with a plant-based yogurt or silken tofu and adjust sweetness as needed.
- Make ahead and store in the refrigerator for up to 2 days, but best enjoyed fresh.
- Adjust the amount of spice according to your preference for a milder or stronger flavor.
Keywords: pumpkin breakfast, cottage cheese bowl, whipped cottage cheese, pumpkin puree recipe, healthy breakfast bowl, autumn breakfast, protein breakfast
