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Pumpkin Protein Cottage Cheese Muffins

chef Laya
Pumpkin Protein Cottage Cheese Muffins are easy, moist, high-protein muffins made with cottage cheese, pumpkin purée, eggs, oats, protein powder, and fall spices. Blend the batter, bake, and enjoy these healthy pumpkin muffins for breakfast, snack time, or meal prep.
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Prepr Time 10 minutes
Cooking Time 18 minutes
ToTal Time 28 minutes
Type of plate Breakfast
kitchen American
Serving 4

Ingredients
  

For the pumpkin protein cottage cheese muffins

  • 1 cup cottage cheese preferably 2% or full-fat
  • ¾ cup plain pumpkin purée not pumpkin pie filling
  • 2 large eggs
  • ⅓ cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • ¼ cup milk of choice plus more as needed
  • 1½ cups oat flour
  • ½ cup vanilla protein powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Optional mix-ins and toppings

  • ½ cup mini chocolate chips
  • ½ cup chopped pecans or walnuts
  • ½ cup raisins or dried cranberries
  • 2 tablespoons pumpkin seeds
  • Extra oats for topping
  • Extra cinnamon for topping

Instructions
 

  • Preheat the oven to 175°C / 350°F. Line a 12-cup muffin pan with paper liners or grease it thoroughly with nonstick cooking spray.
  • Add the cottage cheese, pumpkin purée, eggs, maple syrup, vanilla extract, and milk to a blender.
  • Blend for 30 to 45 seconds, scraping down the sides as needed, until the mixture is completely smooth and no cottage cheese curds remain.
  • Pour the blended mixture into a large mixing bowl.
  • Add the oat flour, protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  • Fold gently with a spatula just until combined. If the batter is too thick to scoop, add 1 to 3 tablespoons additional milk. Fold in optional mix-ins, if using.
  • Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full. Sprinkle with optional toppings if desired.
  • Bake for 16 to 20 minutes, until the muffin tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool in the muffin pan for 5 minutes. Transfer the muffins to a wire rack and cool completely before storing.
  • Store cooled muffins in an airtight container in the refrigerator and enjoy within 4 to 5 days, or freeze for longer storage.

Notes

  • Best cottage cheese: Small-curd 2% or full-fat cottage cheese typically makes the softest muffins, but any cottage cheese can work when blended well.
  • Best protein powder: Vanilla whey or a whey-casein blend usually produces the best soft texture. Plant-based protein may need 2 to 4 tablespoons extra milk.
  • Do not use pumpkin pie filling: Use only plain pumpkin purée.
  • Batter texture: It should be thick but scoopable. Add milk gradually only if it is dry or stiff.
  • Avoid dry muffins: Do not overbake. Check at 16 minutes and remove when a toothpick has moist crumbs rather than wet batter.
  • Gluten-free option: Use certified gluten-free oat flour and check all ingredient labels.
  • Dairy-free option: Use thick dairy-free cottage-cheese alternative, plant milk, and plant-based protein powder, but expect a different texture.
  • Storage: Refrigerate because the muffins contain cottage cheese and eggs. Freeze individual muffins for up to 2 to 3 months for best quality.
  • Raw batter safety: Do not taste the unbaked batter. Flour and raw eggs can carry germs, so bake the muffins fully before eating.