Pumpkin Spice Cottage Cheese Protein Muffins

Moist, high-protein Pumpkin Spice Cottage Cheese Protein Muffins with cozy fall flavor and 11g protein each. Perfect for healthy breakfasts or snacks.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 12 muffins

Ingredients

Wet Ingredients: 1 cup cottage cheese (full-fat or low-fat) 2 large eggs ½ cup pumpkin puree (not pie filling) ¼ cup honey, maple syrup, or sweetener 1 tsp vanilla extract Dry Ingredients: 1 ½ cups oat flour (or almond flour for gluten-free) 1 scoop vanilla or unflavored protein powder (25g) 1 tsp baking powder 1 tsp pumpkin pie spice Pinch of salt Optional Add-ins: ¼ cup chocolate chips, chopped pecans, or dried cranberries

Instructions

Step 1: Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
Step 2: Blend cottage cheese, eggs, pumpkin puree, sweetener, and vanilla until smooth.
Step 3: In a bowl, whisk oat flour, protein powder, baking powder, pumpkin pie spice, and salt.
Step 4: Pour wet mixture into dry. Stir gently until just combined. Add 1–2 tbsp milk if batter is too thick.
Step 5: Spoon batter into muffin cups, filling about ¾ full.
Step 6: Bake 18–20 minutes or until toothpick comes out clean.
Step 7: Cool 5 minutes in tin, then transfer to rack to finish cooling.

Notes

Substitutions: Use almond flour for gluten-free, or maple syrup instead of honey for vegan. Vegan Option: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use plant protein powder. Tips: Blend wet ingredients thoroughly for smooth texture. Do not overmix batter. Store muffins in the fridge up to 5 days or freeze for 3 months.

Nutrition

Calories: 135
Fat: 4g
Saturated fat: 1g
Sugar: 6g
Sodium: 120mg
Protein: 11g
Carbohydrates: 13g
Fiber: 2g