High Protein Pumpkin Cottage Cheese Muffins Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with parchment liners to prepare for baking.
- 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.
- 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.
- Add Chocolate Chunks: Use a spatula to stir in the dark chocolate chunks gently, distributing them evenly throughout the batter without breaking them down.
- 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.
- 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.
- 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
