1. Prepare: Preheat oven to 350°F (180°C). Spray muffin top silicone mold with avocado oil spray and place on a cookie sheet lined with parchment paper.
2. Blend wet ingredients: In a blender or food processor, mix eggs and cottage cheese until smooth.
3. Combine base: In a large bowl, combine the cottage cheese and egg mixture with pumpkin puree.
4. Add dry ingredients: Mix in protein isolate, psyllium husks, sweetener, pumpkin pie spice, cacao chips,and baking powder (if using). Stir until well combined.
5. Fill molds: Divide mixture evenly among the 6 muffin top cavities, using water on your fingers to smooth the tops.
6. Top and season: Spray tops lightly with olive or avocado oil spray. Sprinkle with additional chopped nuts and brown sugar sweetener.
7. Bake: Bake for 25-30 minutes or until tops are golden brown.
8. Cool: Let cool slightly.  Remove from mold. Finish cooling on wire rack.

Anti-Inflammatory Pumpkin Pie Spice

Makes about 1 cup

Ingredients

• 6 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 2 tablespoons turmeric
• 1 tablespoon nutmeg
• 1 tablespoon ground cardamom
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• ½ teaspoon black pepper

Instructions

Combine all spices in a sterilized glass jar. Mix well and store in a cool, dry place.

Tips

• Use a silicone muffin top mold for best results
• Store leftover spice blend in an airtight container for up to 6 months
• These muffin tops can be stored in the refrigerator for up to a week