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Pumpkin Spice Cottage Cheese Protein Muffins

Delicious and nutritious high-protein muffins featuring pumpkin puree, cottage cheese, and warm spices – perfect for fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese (240 mL; full-fat or low-fat)
  • 2 large eggs
  • ½ cup pumpkin puree (120 mL; not pie filling)
  • ¼ cup honey, maple syrup, or preferred sweetener (60 mL)
  • 1 tsp vanilla extract (5 mL)
Dry Ingredients
  • 1 ½ cups oat flour (180 g; or almond flour for gluten-free) Use almond flour for a gluten-free option.
  • 1 scoop vanilla or unflavored protein powder (about 25 g)
  • 1 tsp baking powder (5 g)
  • 1 tsp pumpkin pie spice (5 g)
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a blender, combine cottage cheese, eggs, pumpkin puree, sweetener, and vanilla extract. Blend until smooth, about 1–2 minutes.
  3. In a large bowl, whisk together oat flour, protein powder, baking powder, pumpkin pie spice, and salt until well combined.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined into a thick batter; avoid overmixing.
  5. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
Baking
  1. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Tops should spring back when lightly pressed.
  2. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

These muffins can be enjoyed warm or cooled, and pair well with almond butter or Greek yogurt for extra protein. Perfect for a fall brunch or as a nutritious snack throughout the week.