Print

High Protein Pumpkin Cottage Cheese Muffins

High Protein Pumpkin Cottage Cheese Muffins - recipe card
Print Recipe

These moist, tender muffins combine the warm spice of pumpkin with the tangy richness of cottage cheese for a protein-packed breakfast or snack. Each muffin delivers over 8 grams of protein with a soft, bakery-style crumb that stays fresh for days. Perfect for meal prep, lunchboxes, or a quick post-workout bite.

Ingredients

Scale
  • 1 cup all-purpose flour (or 1 cup gluten-free all-purpose flour blend)
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup low-fat cottage cheese (2% or 4%)
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 2 tablespoons melted coconut oil (or unsalted butter)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup standard muffin tin with paper liners or lightly grease with nonstick spray. If using paper liners, a light spritz of oil helps prevent sticking.
  2. In a medium bowl, whisk together the flour, rolled oats, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
  3. In a blender or food processor, combine the pumpkin puree, cottage cheese, eggs, maple syrup, melted coconut oil, and vanilla extract. Blend on high for 30–45 seconds until completely smooth, scraping down the sides as needed. The mixture should be velvety with no visible curds.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine and ensure tender muffins. If using nuts, fold them in now.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. An ice cream scoop makes this quick and mess-free.
  6. Bake for 20–24 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should spring back lightly when pressed and be golden brown.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms from trapped steam.
  8. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Storage: Keep muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Reheating: From the refrigerator, microwave on high for 20–30 seconds. From frozen, microwave on high for 45–60 seconds, or thaw overnight in the fridge and warm in a 300°F (150°C) oven for 5 minutes. For extra protein, serve with a side of Greek yogurt or add a scoop of unflavored protein powder to the dry ingredients (reduce flour by 2 tablespoons).

Nutrition

Keywords: high protein pumpkin muffins, cottage cheese muffins, pumpkin protein muffins, healthy breakfast muffins, meal prep muffins, fall baking, cottage cheese recipes, pumpkin spice muffins, high protein breakfast, gluten free option, moist pumpkin muffins, protein packed snack

Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-cottage-cheese-muffins/