These high-protein cottage cheese pumpkin muffins are soft, warmly spiced, and made for easy fall meal prep. Pumpkin puree keeps them moist, while cottage cheese, eggs, oats, and optional protein powder make them more satisfying than a typical muffin.
For another warm pumpkin breakfast, try our Greek yogurt pumpkin baked oatmeal. For a no-bake dessert using both pumpkin and cottage cheese, try our pumpkin cottage cheese mousse.
Why You’ll Love These Pumpkin Protein Muffins
- Easy to prep in one bowl
- Made with cottage cheese for extra protein and moisture
- Perfect for breakfast, snacks, or meal prep
- Freezer-friendly
- Full of pumpkin spice flavor without being overly sweet
Ingredients
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 1/2 cup vanilla protein powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
How to Make Cottage Cheese Pumpkin Muffins
1. Preheat the oven. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan.
2. Blend the wet ingredients. Blend pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until mostly smooth.
3. Add the dry ingredients. Stir in oat flour, protein powder if using, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix just until combined.
4. Fill and bake. Divide the batter between the muffin cups. Bake for about 18–22 minutes, or until a toothpick inserted near the center comes out clean.
5. Cool. Let the muffins rest in the pan for 5–10 minutes before transferring them to a rack.
High-Protein Cottage Cheese Pumpkin Muffins
Ingredients
Method
- Heat the oven to 350°F (175°C) and line a 12-cup muffin pan.
- Blend pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla until mostly smooth.
- Stir in oat flour, protein powder if using, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix just until combined.
- Divide the batter between the muffin cups. Bake for about 18–22 minutes, or until a toothpick inserted near the center comes out clean.
- Let the muffins rest in the pan for 5–10 minutes before transferring them to a rack.
Meal-Prep Tips
Keep cooled muffins in an airtight container in the refrigerator for several days, or freeze individual muffins for longer storage. Reheat briefly in the microwave for a quick breakfast.
Easy Variations
- Add chopped pecans or walnuts for crunch.
- Fold in a small handful of dark chocolate chips.
- Use certified gluten-free oat flour when needed.
- Skip protein powder and add a little extra oat flour if the batter seems too loose.
Want more ideas using the same ingredient? Browse our high-protein cottage cheese recipes collection.
More High-Protein Breakfast Ideas
If you like easy meal-prep breakfasts, try our cottage cheese protein pancakes, cottage cheese egg breakfast bake, or high-protein pumpkin chia pudding.
FAQ
Can I taste the cottage cheese?
Blending it with the wet ingredients gives the batter a smoother texture, so the finished muffins do not have obvious cottage cheese curds.
Can I freeze pumpkin cottage cheese muffins?
Yes. Cool them completely, freeze in a freezer-safe container, and thaw overnight or reheat individually when needed.
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