Freezer-Friendly Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting (GF)

0 Prep. Preheat oven to 350F. Line a muffin pan with parchment paper muffin liners and set aside until the batter is ready.
1 Whip the cottage cheese. Put the cottage cheese in the food processor and blend until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.
2 Mix the wet ingredients. Add the eggs, vanilla, whipped cottage cheese, pumpkin puree and coconut sugar to a large mixing bowl. Whisk until fully incorporated. Then whisk in the avocado oil until everything is combined.
3 Mix in the dry ingredients. Add almond flour, cassava flour, baking soda, baking powder, pumpkin spice, salt and protein powder if using to the same mixing bowl and fold together with the wet ingredients until fully combined. Make sure there are no clumps of flour or protein powder.
4 Pour batter in muffin tin. Pour the batter into the prepared parchment lined muffin pan and smooth it out evenly so no spots are thicker than others.
5 Bake. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
6 Make the frosting. While the muffins bake, mix the frosting ingredients in a medium mixing bowl with a hand mixer on medium speed until light & fluffy.
7 Cool & frost. Allow muffins to come to room temp before frosting to avoid melting.