Pumpkin Whipped Cottage Cheese Breakfast Bowl Recipe

Introduction

This Pumpkin Whipped Cottage Cheese Breakfast Bowl is a quick and nutritious way to start your day. Creamy cottage cheese blended with pumpkin puree and warm spices creates a smooth, flavorful breakfast that’s packed with protein and fiber.

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

Instructions

1. Step 1: Scoop 1 cup of full-fat cottage cheese into your blender.
2. Step 2: Add 1/2 cup canned pumpkin puree to the blender.
3. Step 3: Add 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt.
4. Step 4: Blend everything until completely smooth and creamy, about 30–60 seconds. Scrape down the sides if needed.
5. Step 5: Spoon the mixture into a serving bowl and add your favorite toppings such as granola, a drizzle of almond butter, pumpkin seeds, or a sprinkle of cinnamon.

Tips & Variations

• Use full-fat cottage cheese for the creamiest texture.
• If your blender struggles, add a splash of milk to help blend smoothly.
• Try honey or agave instead of maple syrup for sweetness.
• Add protein powder for extra fuel or swap pumpkin for mashed banana or sweet potato for variation.
• Add toppings just before serving to keep them crunchy.

Storage

Store the blended mixture in an airtight container in the refrigerator for up to 2 days. Keep toppings separate until ready to eat. Reheat is not recommended; enjoy chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, you can substitute Greek yogurt, though the texture will be more like a thick yogurt bowl rather than whipped cottage cheese. It’s still delicious, just a bit different.

Can I make this dairy-free?

Yes, try using a dairy-free cottage cheese alternative such as Kite Hill. Results may vary in texture and flavor but it’s a good option for dairy-free diets.

Pumpkin Whipped Cottage Cheese Breakfast Bowl Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This Pumpkin Whipped Cottage Cheese Breakfast Bowl is a quick, creamy, and nutrient-packed morning meal. Blending full-fat cottage cheese with pumpkin puree and warm spices creates a smooth, mousse-like texture perfect for starting your day with a boost of protein, fiber, and vitamins. Naturally sweetened with maple syrup and topped with crunchy granola and seeds, it’s both comforting and wholesome.

• Author: Hannah
• Prep Time: 3 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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 ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Optional Toppings

• Granola
• Almond butter or peanut butter (drizzle)
• Pumpkin seeds
• Extra cinnamon

Instructions

1. Add the Cottage Cheese: Scoop 1 cup of full-fat cottage cheese into your blender to serve as the creamy base for this breakfast bowl.
2. Add Pumpkin Puree: Pour 1/2 cup of canned pumpkin puree into the blender with the cottage cheese to incorporate fiber and pumpkin flavor.
3. Add Maple Syrup, Vanilla, and Spices: Add 2 tablespoons of maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and a pinch of salt for sweetness and warm seasonal spices.
4. Blend Until Smooth: Blend all ingredients for about 30 to 60 seconds until the mixture is completely smooth and creamy, scraping down the blender sides as needed to avoid lumps.
5. Pour into Serving Bowl and Add Toppings: Spoon the whipped mixture into a bowl and top with your choice of granola, a drizzle of almond or peanut butter, pumpkin seeds, and a sprinkle of cinnamon for extra texture and flavor.

Notes

• Use full-fat cottage cheese for the creamiest texture.
• Blend thoroughly to avoid lumps and achieve a mousse-like consistency.
• A pinch of salt enhances and balances the flavors.
• Add toppings just before serving to maintain crunchiness.
• Can substitute maple syrup with honey or agave nectar, adjusting sweetness accordingly.
• This bowl keeps well in the fridge for up to 2 days if stored in an airtight container.

Keywords: Pumpkin, Cottage Cheese, Breakfast Bowl, Healthy, Fall Recipe, Protein-Packed, Easy Breakfast