High-Protein Pumpkin Toast with Hot Honey
Creamy whipped cottage cheese gets a fall makeover with pumpkin puree, maple syrup and cinnamon in this easy high-protein pumpkin toast. Spread it over crispy sourdough and top with hot honey, toasted pepitas and flaky sea salt for the ultimate sweet-and-spicy fall breakfast.
Servings: 2 slices
Ingredients
Whipped Pumpkin Protein Spread
- 1/2 cup cottage cheese
- 2 tablespoons Farmers Market Foods Pumpkin Puree
- 2 teaspoons pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Tiny pinch of salt
For the Toast
- 2 slices sourdough bread
- 1 tablespoon hot honey to taste
- 1 tablespoon toasted pepitas
- Flaky sea salt
Instructions
- Add the cottage cheese to a small food processor or blender. Blend for 1–2 minutes, until completely smooth and creamy.
- Add the pumpkin puree, maple syrup, vanilla, cinnamon and salt. Blend until smooth and fluffy.
- Toast the sourdough until golden brown and crisp.
- Divide the whipped pumpkin cottage cheese between the two slices of toast and spread generously.
- Drizzle with hot honey and sprinkle with toasted pepitas and flaky sea salt. Serve immediately.