High-Protein Cottage Cheese Pumpkin Muffins Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
