High-Protein, Cottage Cheese Pumpkin Muffins Recipe

If you’ve been hunting for a muffin that combines cozy fall flavors with a serious protein punch, you’re in for a treat with these High-Protein, Cottage Cheese Pumpkin Muffins. They’re moist, packed with wholesome ingredients, and have that creamy, rich texture that only cottage cheese and pumpkin puree can deliver. Plus, these muffins are flexible enough to be your breakfast go-to, post-workout snack, or a guilt-free dessert friend. Once you make them, you’ll wonder how you ever lived without these little protein-packed pockets of happiness!

Ingredients You’ll Need

Here’s the exciting part: the ingredients list is delightfully simple yet meticulously chosen to give your muffins that perfect balance of flavor, texture, and nutrition. Each component plays a star role—from creamy cottage cheese for moisture and protein to warm pumpkin pie spice for comforting notes that scream fall.

• 1 cup (240g) cottage cheese, full-fat: Full-fat adds creaminess and smoothness; small curd is ideal for a better blend.
• 1 cup (240g) pumpkin puree: Pure pumpkin ensures that rich, natural sweetness and vibrant color (avoid pumpkin pie filling).
• 2 large eggs: Room temperature eggs help the batter mix evenly and give structure.
• 1/3 cup (80ml) maple syrup: Adds a gentle natural sweetness without overpowering the pumpkin’s earthy tones.
• 1 teaspoon vanilla extract: Deepens the profile, rounding out spicy and sweet notes beautifully.
• 1 1/2 cups (180g) oat flour: Creates a hearty, gluten-free base with subtle nutty flavor.
• 1/4 cup (25g) protein powder: Boosts the protein count significantly, perfect for staying full longer.
• 1 teaspoon baking powder: Ensures a lovely rise and fluffy crumb.
• 1/2 teaspoon baking soda: Keeps muffins light and airy.
• 1 tablespoon pumpkin pie spice: Your cozy fall kick in each bite—cinnamon, nutmeg, and cloves all in one.
• 1/4 teaspoon salt: Balances sweetness and enhances all other flavors.

How to Make High-Protein, Cottage Cheese Pumpkin Muffins

Step 1: Prepare Your Batter

Start by preheating your oven to 350°F (175°C) and greasing or lining a 12-cup muffin tin. In a large bowl, blend the cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract until smooth—this is the heart of the batter and sets the creamy, moist base of these High-Protein, Cottage Cheese Pumpkin Muffins.

Step 2: Mix the Dry Ingredients

In another bowl, whisk together your oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt. This combo not only boosts the protein but creates the perfect texture—light yet substantial. Ensuring the dry ingredients are well mixed helps your muffins rise evenly and hold together beautifully.

Step 3: Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; you want everything just combined to keep these muffins tender and light. At this stage, the batter will be thick but creamy and easy to scoop.

Step 4: Portion and Bake

Spoon the batter evenly into your muffin tin. For uniform muffins, I use an ice cream scoop—it’s a game changer! Pop the tray in the oven and bake for 20-22 minutes. You’ll know they’re done when a toothpick inserted comes out clean and the tops are golden but still soft to the touch.

How to Serve High-Protein, Cottage Cheese Pumpkin Muffins

Garnishes

These muffins shine perfectly on their own, but for a little extra wow factor, try a dusting of cinnamon or a drizzle of maple glaze. If you’re feeling fancy, spread cream cheese or nut butter on top for added richness and texture contrasts.

Side Dishes

Pair your High-Protein, Cottage Cheese Pumpkin Muffins with a fresh fruit salad or a hot cup of spiced chai tea to complement those pumpkin pie spice notes. They also make a great protein-packed companion to scrambled eggs or Greek yogurt for a balanced breakfast.

Creative Ways to Present

Turn these muffins into a crowd-pleaser by slicing them open and layering with nut butter, sliced bananas, or even a dollop of pumpkin butter. You could also turn them into “muffin sandwiches” with almond butter and jelly for a midday pick-me-up your kids will adore.

Make Ahead and Storage

Storing Leftovers

Keep your High-Protein, Cottage Cheese Pumpkin Muffins fresh by storing them in an airtight container at room temperature for up to 3 days. They maintain their soft, moist texture beautifully, making them perfect for busy mornings.

Freezing

These muffins freeze wonderfully! Once cooled completely, wrap them individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. This way, you can always have a protein-packed snack ready whenever you need a quick bite!

Reheating

To enjoy frozen muffins, thaw at room temperature or pop them in the microwave for 20-30 seconds. For a bit of crunch, warming them in a toaster oven adds a nice outer crisp while keeping the inside soft and creamy.

FAQs

Can I use low-fat or non-fat cottage cheese?

You totally can, but full-fat cottage cheese adds a wonderful creaminess that really elevates the muffins’ texture. Low-fat versions might make the muffins a little drier, so you may want to add a splash of milk to compensate.

Is it okay to substitute oat flour with another flour?

Oat flour gives these muffins a tender crumb and slight nuttiness. While you can try whole wheat or almond flour, the texture and flavor will shift, and baking times may vary. For gluten-free results, oat flour is your best bet.

Can I make these muffins vegan?

Since this recipe relies on eggs and cottage cheese for structure and protein, veganizing it would require experimenting with substitutes like flax eggs and plant-based yogurt. Keep in mind texture and rise might change quite a bit.

How much protein is in one muffin?

Each muffin packs roughly 8-10 grams of protein depending on the protein powder and cottage cheese brands you use. It’s a satisfying way to start your day or fuel your afternoon slump.

What’s the best way to make these muffins more kid-friendly?

Try adding mini chocolate chips or swapping out some spices for a pinch of cinnamon only. You can also top them with a light spread of peanut butter for a sweet and nutty treat kids love.

Final Thoughts

These High-Protein, Cottage Cheese Pumpkin Muffins have quickly become one of my kitchen favorites because they bring together comfort, nutrition, and simplicity in one glorious bite. If you’re craving something wholesome yet indulgent, these muffins are absolutely worth making. Don’t be surprised if they become your new go-to recipe for every season!

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