High-Protein Cottage Cheese Pumpkin Muffins Recipe

Introduction

These high-protein cottage cheese pumpkin muffins are a delicious, nutritious treat perfect for breakfast or a healthy snack. Packed with pumpkin’s warm flavors and boosted by protein powder and cottage cheese, they offer a moist texture and satisfying bite.

Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1 scoop vanilla protein powder (about 20g protein)
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: Prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken for a few minutes.
3. Step 3: In a blender or food processor, combine the pumpkin puree, cottage cheese, flax eggs, maple syrup, oil, and vanilla extract. Blend until smooth.
4. Step 4: In a large bowl, whisk together oat flour, protein powder, almond flour, ground flaxseed, pumpkin pie spice, baking powder, baking soda, and salt.
5. Step 5: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
6. Step 6: If desired, fold in nuts or seeds for added texture and nutrition.
7. Step 7: Divide the batter evenly among the muffin cups and bake for 22–24 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Step 8: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use a high-protein cottage cheese brand like Good Culture for an extra protein boost and creaminess.
• For a fully vegan option, substitute cottage cheese with thick soy or coconut yogurt and use a vegan protein powder such as pea or rice protein that works well in baking.
• Add 1 tablespoon of hemp or chia seeds to sneak in additional protein and omega-3s.
• Try folding in chopped nuts or pumpkin seeds for extra crunch and flavor.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months; thaw at room temperature or warm gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient. Avoid using pumpkin pie filling, which contains added sugars and spices.

What if I don’t have protein powder?

You can omit the protein powder, but the muffins will have less protein and may be slightly less dense. Consider adding an extra tablespoon of almond flour or ground flaxseed to maintain texture.

High-Protein Cottage Cheese Pumpkin Muffins Recipe

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★★★★★

4.5 from 132 reviews

These High-Protein Cottage Cheese Pumpkin Muffins are a nutritious and flavorful treat perfect for breakfast or a wholesome snack. Packed with pumpkin puree, low-fat cottage cheese, and protein powder, these muffins offer a delightful balance of protein, fiber, and autumn-inspired spices, making them both satisfying and delicious.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 22-24 minutes
• Total Time: 37-39 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 scoop vanilla protein powder (about 20g protein)
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
2. Make flax eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl and set aside to thicken, mimicking the texture of eggs.
3. Blend wet ingredients: In a blender or food processor, combine the pumpkin puree, low-fat cottage cheese, thickened flax eggs, maple syrup, olive oil or melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
4. Mix dry ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, almond flour, ground flaxseed, pumpkin pie spice, baking powder, baking soda, and a pinch of salt to ensure even distribution of ingredients.
5. Combine mixtures: Pour the wet blended mixture into the dry ingredients bowl. Stir gently until just combined; avoid overmixing to maintain muffin tenderness. Optional: fold in nuts or seeds for added texture.
6. Fill muffin cups and bake: Divide the batter evenly into the prepared muffin tin cups. Bake in the preheated oven for 22 to 24 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool and serve: Allow 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 a high-protein cottage cheese brand like Good Culture for maximum protein boost.
• For a vegan version, substitute the cottage cheese with thick soy or coconut yogurt and use a vegan protein powder such as pea or rice protein.
• Enhance protein content by adding 1 tablespoon of hemp seeds or chia seeds to the batter.
• Do not overmix the batter to keep muffins light and fluffy.
• Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: High-protein muffins, pumpkin muffins, cottage cheese muffins, healthy pumpkin recipe, protein breakfast, gluten-free oats, autumn baking