If you’re craving a cozy, nourishing treat that checks every box for taste, nutrition, and sheer autumnal joy, look no further than these High-Protein, Cottage Cheese Pumpkin Muffins. Equal parts moist, tender, and satisfyingly filling, these muffins are loaded with wholesome pumpkin, creamy cottage cheese, and all those classic fall spices, making them a comforting breakfast or snack you’ll want on repeat. Each bite offers a boost of protein and natural sweetness, making these muffins a versatile favorite for meal prep, post-workout munchies, or simply an anytime treat you feel good about enjoying.

High-Protein, Cottage Cheese Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

What I adore about these muffins is how straightforward the ingredient list is—yet each element plays a crucial role in making these High-Protein, Cottage Cheese Pumpkin Muffins such a hit. From the subtle tang of cottage cheese to the Maple-kissed sweetness, these all-star ingredients team up for both flavor and nourishment.

Pumpkin puree: Delivers classic fall flavor, vibrant color, and keeps the muffins fantastically moist.
Low-fat cottage cheese: Brings creaminess and a big dose of protein, making these muffins extra satisfying.
Large eggs: Binds everything together while adding structure and additional protein.
Oat flour: Offers a hearty, nutty base and keeps things gluten-friendly (if you use certified GF oats).
Maple syrup: Lends gentle sweetness and a rich depth that pairs perfectly with the pumpkin spice.
Baking powder: Ensures that every muffin rises perfectly fluffy.
Ground cinnamon: Infuses warmth and the familiar hug of autumn bakery scents.
Ground nutmeg: Offers a touch of spice that deepens the pumpkin flavor profile.
Ground cloves: Packs a little punch—just a pinch for a beautifully aromatic muffin.
Pumpkin seeds: Adds a welcome crunch and extra nutrients—don’t forget a sprinkle on top!
Pinch of salt: Enhances every flavor and brings balance to the sweetness and spice.

How to Make High-Protein, Cottage Cheese Pumpkin Muffins

Step 1: Prep Your Baking Gear

Begin by preheating your oven to 350°F (175°C), so it’s piping hot and ready to work its magic. Line a muffin tin with paper liners; this simple step makes cleanup a breeze and ensures your muffins pop out perfectly every time.

Step 2: Mix the Wet Ingredients

Give your cottage cheese a quick drain—just to remove any extra moisture—then add it to a mixing bowl with pumpkin puree, eggs, and maple syrup. Whisk or blend until your mixture is silky smooth; it should look creamy and well-combined with no large cottage cheese curds remaining.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together your oat flour, baking powder, cinnamon, nutmeg, ground cloves, and just a pinch of salt. This step makes sure the leavening and spices are evenly mixed for an even bake and harmonious flavor.

Step 4: Bring It All Together

Fold the dry ingredients gently into your wet mixture using a spatula or wooden spoon. Stir until almost combined, then add in the pumpkin seeds. Don’t overmix—just enough so you can’t see dry flour pockets.

Step 5: Fill and Top the Muffin Tins

Divide the batter evenly among your prepared muffin cups. For a bakery-worthy finish, sprinkle a few extra pumpkin seeds on top of each muffin for lovely crunch and flair.

Step 6: Bake to Golden Perfection

Slide the pan into your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean or with just a crumb or two attached—not gooey! The tops should look slightly domed and golden.

Step 7: Cool Before Enjoying

Let your High-Protein, Cottage Cheese Pumpkin Muffins cool in the tin for about 5 minutes, then transfer them to a wire rack. Waiting a bit helps set their structure and makes the flavor pop—trust me, it’s worth the wait!

How to Serve High-Protein, Cottage Cheese Pumpkin Muffins

Garnishes

Go ahead and channel your inner café baker by adding a dollop of Greek yogurt, a light drizzle of maple syrup, or even a sprinkle of cinnamon on top. For extra visual appeal, scatter a few more pumpkin seeds or chopped toasted nuts over each muffin just before serving.

Side Dishes

Pair these High-Protein, Cottage Cheese Pumpkin Muffins with a hot cup of coffee or spicy chai for a match made in breakfast heaven. A fresh fruit salad or a bowl of creamy yogurt also makes a beautiful, filling addition that brings extra color and nutrition to your table.

Creative Ways to Present

Set these muffins out on a rustic wooden board lined with parchment and surrounded by mini pumpkins and cinnamon sticks for a fall-inspired brunch spread. For grab-and-go snacking or gifting, wrap each muffin individually in parchment twine for homemade charm—everyone will want to know your secret recipe!

Make Ahead and Storage

Storing Leftovers

High-Protein, Cottage Cheese Pumpkin Muffins keep brilliantly at room temperature for a day or two in an airtight container, and they’ll last up to five days in the fridge. That means breakfast or snacks for almost the whole week with zero morning fuss!

Freezing

Need a longer-term option? Once cooled completely, wrap each muffin in plastic wrap or pop them into a freezer-safe bag. They freeze beautifully for up to three months—perfect for busy weeks or when you need an emergency dose of cozy pumpkin goodness.

Reheating

To bring back that freshly baked magic, reheat muffins in the microwave for 15 to 20 seconds, or warm them in a 300°F oven for about 5 minutes. The flavors and texture return to soft, delicious perfection, just like day one.

FAQs

Can I use another flour instead of oat flour?

Yes! While oat flour lends a lovely nuttiness, you can swap in whole wheat flour or a gluten-free blend if you like. Just keep in mind that subtle changes in texture may occur.

What cottage cheese texture works best?

Low-fat, small-curd cottage cheese is my secret weapon for the perfect creamy consistency, but you can use regular cottage cheese—just give it a quick blend if you prefer an ultra-smooth batter.

Can I add mix-ins like chocolate chips or dried fruit?

Absolutely! Dark chocolate chips, raisins, or even chopped pecans can be folded into the batter with the pumpkin seeds for a fun twist on High-Protein, Cottage Cheese Pumpkin Muffins.

How do I make these muffins sweeter?

These muffins have a gently sweet profile from the pumpkin and maple syrup. If you like a sweeter bite, add an extra tablespoon of maple syrup or a sprinkle of coconut sugar on top before baking.

Can I double the recipe for meal prep?

Definitely! Just double all the ingredients and bake in batches—the High-Protein, Cottage Cheese Pumpkin Muffins freeze well and make meal prep easy and delicious.

Final Thoughts

I hope you’ll fall in love with these High-Protein, Cottage Cheese Pumpkin Muffins as much as I have. They bring all the best flavors of fall together with a filling, protein-packed twist—perfect for busy mornings, cozy afternoons, or sharing with friends. Give them a try, and don’t be surprised if they quickly become a staple in your kitchen!

High-Protein, Cottage Cheese Pumpkin Muffins Recipe

★★★★★

5.1 from 17 reviews

Author: Ava
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

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 you fueled through the morning. That’s why I’ve been loving these high-protein, cottage cheese pumpkin muffins lately. They’re a delightful combination of pumpkin puree, low-fat cottage cheese, and warm spices, making them a perfect fall treat that’s packed with protein and flavor.

Instructions

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

Notes

For added sweetness, you can increase the amount of maple syrup to suit your taste.
These muffins freeze well, so you can make a batch ahead of time for quick breakfasts or snacks.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American