I bake moist and fluffy pumpkin muffins boosted with protein from cottage cheese and eggs. They’re warmly spiced, naturally sweet, and satisfying enough to enjoy as a snack, breakfast, or post-workout bite.

High-Protein, Cottage Cheese Pumpkin Muffins

Why You’ll Love This Recipe

I like how the cottage cheese blends in smoothly, adding protein without affecting flavor.
The muffins are moist, not dry, thanks to pumpkin purée and a balanced batter.
They’re full of cozy pumpkin spice flavor, perfect for autumn (or any time I crave it).
I can prep them ahead, freeze them, and have a healthy snack ready whenever I want.
They feel indulgent but fuel me with protein and fiber.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cottage cheese (blended until smooth)
pumpkin purée (not pumpkin pie filling)
eggs
vanilla extract
maple syrup or honey (for natural sweetness)
oat flour (or blended rolled oats)
baking powder
baking soda
salt
pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
optional: chocolate chips, chopped nuts, or seeds

Directions

Preheat oven to 175°C (350°F). Line or grease a 12-cup muffin tin.
In a blender or food processor, purée cottage cheese, pumpkin, eggs, vanilla, and maple syrup until smooth.
In a mixing bowl, whisk together oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
Pour the wet mixture into the dry ingredients. Stir gently until just combined.
Fold in chocolate chips or nuts if using.
Divide batter evenly among the muffin cups (about ¾ full).
Bake 18–22 minutes, or until a toothpick comes out clean.
Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

Servings and timing

Makes about 12 muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Cooling: 10 minutes
Total time: about 40 minutes

Variations

I add a scoop of vanilla or unflavored protein powder to make them even higher in protein.
For crunch, I top with pumpkin seeds before baking.
A swirl of almond or peanut butter in the batter gives extra richness.
I sometimes use whole wheat flour instead of oat flour for a denser, heartier texture.
Mini muffins bake in about 12–14 minutes and make great bite-sized snacks.

Storage/reheating

I store muffins in an airtight container in the fridge for up to 5 days.
They freeze beautifully — I wrap them individually and thaw overnight in the fridge or 30 seconds in the microwave.
To serve warm, I reheat in the microwave for 15–20 seconds or in the oven at low heat.

FAQs

Will I taste the cottage cheese?

No. Once blended into the batter, it disappears, leaving only a moist texture and extra protein.

Can I use Greek yogurt instead?

Yes, I sometimes substitute Greek yogurt in equal amounts if I don’t have cottage cheese. Both add protein and moisture.

Can I make these gluten-free?

Yes, as long as I use certified gluten-free oats for oat flour.

How do I keep them from being dense?

I make sure not to overmix the batter, and I use room-temperature ingredients so everything blends smoothly.

Can I reduce the sugar?

Yes. I often cut the sweetener slightly or swap with mashed ripe banana for natural sweetness.

High-Protein, Cottage Cheese Pumpkin Muffins

Conclusion

I find these High-Protein, Cottage Cheese Pumpkin Muffins to be the perfect balance of wholesome and satisfying. They’re portable, flavorful, and nourishing — ideal when I want a snack that feels like a treat but keeps me fueled.

High-Protein, Cottage Cheese Pumpkin Muffins

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/reheating