High Protein Pumpkin Cottage Cheese Muffins Recipe

Introduction

These High Protein Pumpkin Cottage Cheese Muffins are a delicious and nutritious way to enjoy the flavors of fall. Packed with protein and warm spices, they make a perfect breakfast or snack that’s both satisfying and wholesome.

Ingredients

• 1 ¼ cup sprouted gluten-free oats or protein oats
• 2 large pasture-raised eggs
• 1 cup organic pumpkin puree
• ¾ cup full-fat, organic cottage cheese
• ½ cup vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice
• Optional: 2-4 tablespoons coconut sugar or maple syrup
• ½ cup dark chocolate chunks plus a handful for topping
• Optional: flaky sea salt for topping

Instructions

1. Step 1: Preheat the oven to 350°F and line a muffin pan with 12 parchment liners.
2. Step 2: Add the oats to a high-speed blender and pulse until they turn into a flour-like texture.
3. Step 3: Add the eggs, pumpkin puree, cottage cheese, protein powder, baking powder, baking soda, vanilla extract, cinnamon, pumpkin spice, and coconut sugar or maple syrup if using. Blend until the mixture is creamy and smooth, scraping down the sides with a spatula as needed to fully incorporate all ingredients.
4. Step 4: Stir in the dark chocolate chunks by hand using a spatula.
5. Step 5: Divide the batter evenly among the 12 muffin liners. Optionally, top each muffin with 2-3 extra chocolate chunks.
6. Step 6: Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Optionally sprinkle with flaky sea salt before serving. Enjoy warm or at room temperature.

Tips & Variations

• For a sweeter muffin, add 2-4 tablespoons of coconut sugar or maple syrup; omit if serving to children or if you prefer less sweetness.
• Use sprouted gluten-free oats for better digestion and added nutrients or substitute with regular oats if preferred.
• Swap the dark chocolate chunks for dried cranberries or chopped nuts for a different twist.
• If you don’t have a high-speed blender, pulse the oats in a food processor until fine before mixing the batter with a spoon or mixer.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat muffins in the microwave for 15-20 seconds or warm in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of sprouted gluten-free oats?

Yes, regular oats can be used if you don’t have sprouted gluten-free oats. Just pulse them in a blender or food processor until they reach a flour-like consistency.

Can I make these muffins dairy-free?

You can substitute the cottage cheese with a dairy-free yogurt or silken tofu, but this may alter the texture slightly. Also, choose a plant-based protein powder to keep the muffins dairy-free.

High Protein Pumpkin Cottage Cheese Muffins Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

Deliciously moist and high-protein pumpkin muffins made with cottage cheese and gluten-free oats, perfect for a nutritious breakfast or snack. These muffins combine the rich flavors of pumpkin and warm spices with a boost of protein from cottage cheese and protein powder, featuring optional chocolate chunks for a sweet touch.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ¼ cup sprouted gluten-free oats or protein oats
• 2 large pasture-raised eggs
• 1 cup organic pumpkin puree
• ¾ cup full-fat, organic cottage cheese
• ½ cup vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice

Optional Ingredients

• 2–4 tablespoons coconut sugar or maple syrup
• ½ cup dark chocolate chunks + additional for topping
• Flaky sea salt for topping

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with parchment liners to prepare for baking.
2. Prepare Oat Flour: Place the sprouted gluten-free oats in a high-speed blender and pulse until they form a fine oat flour consistency, which will serve as the base of your muffin batter.
3. Mix Batter: Add the eggs, pumpkin puree, cottage cheese, vanilla protein powder, baking powder, baking soda, ground cinnamon, pumpkin spice, pure vanilla extract, and coconut sugar or maple syrup (if using) into the blender. Blend all ingredients until the mixture is creamy and smooth, pausing to scrape down the sides with a spatula if necessary to ensure even mixing.
4. Add Chocolate Chunks: Use a spatula to stir in the dark chocolate chunks gently, distributing them evenly throughout the batter without breaking them down.
5. Fill Muffin Tins: Pour the batter evenly into the 12 parchment-lined muffin cups. Optionally, place 2-3 additional chocolate chunks on top of each muffin for extra richness and garnish.
6. Bake: Bake in the preheated oven for approximately 20 minutes until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
7. Cool and Serve: Remove the muffins from the oven and, if desired, sprinkle flaky sea salt on top to enhance the flavor. Allow them to cool slightly before enjoying.

Notes

• Omitting the coconut sugar or maple syrup makes these muffins suitable for children or those preferring less sweetness.
• Using sprouted gluten-free oats ensures the recipe is gluten-free and more digestible.
• Full-fat cottage cheese adds creaminess and protein, but can be substituted with low-fat if preferred.
• Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
• Feel free to substitute dark chocolate chunks with dairy-free or sugar-free alternatives if needed.

Keywords: pumpkin muffins, high protein muffins, cottage cheese muffins, gluten free baking, healthy pumpkin recipe, protein oats muffins, fall recipes