High-Protein, Cottage Cheese Pumpkin Muffins

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If you’re anything like me, breakfast needs to be both delicious and quick but also something that gives a solid boost of protein to keep me fueled through the morning. That’s why I’ve been loving these high-protein, cottage cheese pumpkin muffins lately. They’re a delightful twist on the typical pumpkin muffin, packed with cottage cheese for an unexpected creaminess and a protein punch. Plus, the warm spices and subtle sweetness make them perfect for fall — or honestly, any time you want a cozy snack or breakfast idea.

What You Need

To whip up these muffins, you’ll need a balance of classic baking ingredients and a few special ones to bring that extra protein and flavor together. Pumpkin puree serves as the star ingredient, bringing moisture, nutrients, and autumn vibes. Cottage cheese is the secret weapon here; its creamy texture boosts protein without weighing down the muffins. Alongside, you’ll use oat flour to keep things light and gluten-free, plus eggs and a touch of maple syrup for natural sweetness.

Don’t forget warm spices—cinnamon, nutmeg, and a hint of cloves—to give these muffins their cozy, comforting flavor. A bit of baking powder ensures they rise nicely, and pumpkin seeds add a wonderful crunch on top that’s both visually appealing and nutritious. The combination creates a muffin that’s balanced in flavor and texture but also packs a powerful punch of protein to start your day right.

Preparing The Ingredients

Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready by the time your batter is mixed. Then, drain the cottage cheese briefly if it’s quite wet, to avoid adding too much moisture, but don’t dry it out completely since some creaminess is key. Next, mix the wet ingredients — pumpkin puree, eggs, cottage cheese, and maple syrup — in a large bowl until smooth and combined.

In another bowl, whisk together the oat flour, baking powder, and spices. This step is important to evenly distribute the flavors and leavening agent throughout the muffins. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix to keep the muffins tender. Lastly, fold in a handful of pumpkin seeds for an exciting crunch inside. I also sprinkle a few on top before baking for that beautiful, rustic look.

Tool Requirements

These muffins are simple to make and don’t require fancy kitchen gadgets. The essentials include a mixing bowl, a whisk or spatula for combining ingredients, and a muffin tin lined with paper or silicone liners to prevent sticking. A measuring cup and spoons will help keep the ingredient amounts precise since baking is part science.

You’ll also want an oven thermometer if you want to be precise (not mandatory but nice to have), and a cooling rack to cool your muffins evenly after baking. I find a medium-sized bowl set handy for prepping ingredients and doing the dry/wet mixing separately. Overall, just basic kitchen tools will do – no special equipment needed!

Serving Suggestions

These muffins lend themselves to a variety of tasty serving ideas. They’re perfect on their own for a grab-and-go breakfast, but I love adding a few toppings or sides to elevate the experience.

• Spread a thin layer of almond butter or peanut butter for extra protein and richness.
• Serve warm with a small dollop of coconut yogurt or your favorite plant-based yogurt for creaminess.
• Pair with a hot cup of chai tea or spiced coffee to complement the autumn flavors.
• Slice a muffin in half and add some fresh fruit slices like banana or apple for a little extra sweetness and texture.

Storage Tips

Storing these high-protein pumpkin muffins properly keeps them fresh and tasty for several days. Here are some tips to get the most out of your batch:

• Keep the muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days – they taste great cold or warmed up.
• You can freeze the muffins individually wrapped in plastic wrap or in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave when ready to enjoy.

High-Protein, Cottage Cheese Pumpkin Muffins

Delight in these High-Protein, Cottage Cheese Pumpkin Muffins that are perfect for breakfast or a snack! Packed with creamy cottage cheese and warming pumpkin spices, these muffins blend healthy protein and vibrant fall flavors effortlessly. Made with oat flour and pumpkin seeds, they’re gluten-free and delightfully crunchy. Save this recipe for a nutrient-rich, cozy treat that’s quick to make and impossible to resist!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 180 kcal

Ingredients

  

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• 1 cup pumpkin puree
• 1/2 cup low-fat cottage cheese
• 2 large eggs
• 3/4 cup oat flour
• 2 tablespoons maple syrup
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup pumpkin seeds plus extra for topping
• Pinch of salt

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Instructions

 

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• Drain cottage cheese briefly, then mix pumpkin puree, eggs, cottage cheese, and maple syrup until smooth.
• In a separate bowl, whisk oat flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• Fold dry ingredients into wet mixture gently, then stir in pumpkin seeds.
• Divide batter evenly into muffin tin and sprinkle extra pumpkin seeds on top.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Cool muffins on a rack before enjoying.

Nutrition

Calories: 180kcalCarbohydrates: 20gProtein: 13gFat: 5g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.