Introduction
These High-Protein Cottage Cheese Pumpkin Muffins are soft, moist, and packed with nourishing ingredients. Made with pumpkin purée, cottage cheese, protein powder, and warm pumpkin spices, they’re perfect for breakfast, snacks, or meal prep. Gluten-free, protein-rich, and fall-inspired. Discover the full recipe.
Ingredients
Everything you need for these healthy pumpkin muffins is listed below.
Ingredients Table
| Ingredient | Amount |
|---|---|
| Pumpkin purée | 1 cup |
| Low-fat cottage cheese | ¾ cup |
| Flax eggs | 2 |
| Maple syrup | ¼ cup |
| Olive oil or coconut oil | 2 Tbsp |
| Vanilla extract | 1 tsp |
| Vanilla protein powder | 1 scoop |
| Oat flour | 1 cup |
| Almond flour | ½ cup |
| Ground flaxseed | 2 Tbsp |
| Pumpkin pie spice | 2 tsp |
| Baking powder | 1½ tsp |
| Baking soda | ½ tsp |
| Salt | Pinch |
High-Protein, Cottage Cheese Pumpkin Muffins
- Total Time: 34 mins
- Yield: 12 muffins
- Diet: Gluten Free
Description
High-protein pumpkin muffins made with cottage cheese, protein powder, and warm pumpkin spices.
Ingredients
1 cup pumpkin puree
¾ cup cottage cheese
2 flax eggs
¼ cup maple syrup
2 Tbsp oil
1 tsp vanilla
1 scoop protein powder
1 cup oat flour
½ cup almond flour
2 Tbsp flaxseed
2 tsp pumpkin pie spice
1½ tsp baking powder
½ tsp baking soda
Pinch of salt
Instructions
1. Prepare flax eggs.
2. Blend wet ingredients.
3. Mix dry ingredients.
4. Combine wet and dry.
5. Bake until set.
6. Cool and serve.
Notes
Use high-protein cottage cheese.
Avoid overmixing.
Freezer friendly.
- Prep Time: 10 mins
- Cook Time: 24 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: Make the Flax Eggs
Combine ground flaxseed with water and let sit for a few minutes until thickened.
Step 3: Blend the Wet Ingredients
In a blender or food processor, blend pumpkin purée, cottage cheese, flax eggs, maple syrup, oil, and vanilla until smooth and creamy.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together oat flour, almond flour, protein powder, flaxseed, pumpkin pie spice, baking powder, baking soda, and salt.
Step 5: Combine
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
Step 6: Bake
Divide the batter evenly among muffin cups. Bake for 22–24 minutes, or until a toothpick inserted comes out mostly clean.
Step 7: Cool
Let muffins cool for 5 minutes in the pan before transferring to a wire rack.
Helpful Tips
- High-protein cottage cheese improves texture
- Don’t overmix to keep muffins tender
- Muffins firm up as they cool
Conclusion
High-Protein Cottage Cheese Pumpkin Muffins are a nutritious, satisfying way to enjoy classic fall flavors. Packed with protein and fiber, they’re ideal for busy mornings, meal prep, or healthy snacking. Soft, spiced, and nourishing, these muffins prove that healthy baking can be both delicious and easy.
Frequently Asked Questions (FAQ)
1. Are these pumpkin muffins gluten-free?
Yes, they’re made with oat and almond flour.
2. Can I make these muffins vegan?
Yes, use plant-based yogurt and vegan protein powder.
3. How should I store these muffins?
Store in the refrigerator for up to 5 days.
4. Can I freeze pumpkin protein muffins?
Yes, freeze for up to 3 months.