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High-Protein, Cottage Cheese Pumpkin Muffins Recipe

High-Protein, Cottage Cheese Pumpkin Muffins Recipe
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★★★★★

4.9 from 29 reviews

These High-Protein, Cottage Cheese Pumpkin Muffins are a delicious and nutritious twist on classic pumpkin muffins, packed with protein and wholesome ingredients. Made with creamy full-fat cottage cheese, pure pumpkin puree, oat flour, and protein powder, these muffins are perfect for a healthy breakfast or snack that satisfies your sweet tooth without compromising on nutrition. Enhanced with warming pumpkin pie spice and natural sweeteners like maple syrup, these muffins are cozy and comforting with every bite.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240g) full-fat cottage cheese, small curd
  • 1 cup (240g) pumpkin puree (pure pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) maple syrup (or honey)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups (180g) oat flour (gluten-free if needed)
  • 1/4 cup (25g) protein powder, unflavored or vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (or mix of cinnamon, nutmeg, cloves)
  • 1/4 teaspoon salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the full-fat cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract. Whisk until smooth and well incorporated for a creamy base.
  3. Combine dry ingredients: In a separate bowl, sift together oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
  4. Fold dry into wet: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the muffins light and tender.
  5. Portion the batter: Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  7. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use full-fat cottage cheese and small curd for the creamiest texture and best flavor.
  • Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
  • You can custom add mix-ins like chocolate chips, nuts, or berries for extra flavor and texture.
  • To make these muffins vegan, substitute eggs with flax eggs and use vegan protein powder and sweeteners.
  • For a sweeter touch, drizzle with a simple maple glaze made from powdered sugar and maple syrup.
  • These muffins freeze well—store cooled muffins in an airtight container or freezer bag for up to 3 months.
  • Oat flour can be made at home by blending rolled oats until fine if you can’t find it pre-packaged.

Nutrition

Keywords: high-protein pumpkin muffins, cottage cheese muffins, healthy pumpkin muffins, gluten-free pumpkin muffins, protein-packed pumpkin muffins

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