Pumpkin Spice Cottage Cheese Protein Muffins
These protein-packed pumpkin spice muffins are fluffy, moist, and full of fall flavors. With cottage cheese for creaminess, pumpkin puree for natural sweetness, and warm spices, they make the perfect snack or breakfast on-the-go. Each muffin has around 11 grams of protein, making them guilt-free and satisfying.
Ingredients (makes 10–12 muffins)
- 1 cup cottage cheese
- 2 large eggs
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup honey, maple syrup, or sweetener of choice
- 1 tsp vanilla extract
- 1 ½ cups oat flour (or almond flour for gluten-free)
- 1 scoop vanilla or unflavored protein powder (about 25g)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil spray.
Step 2: Blend Wet Ingredients
- In a blender or food processor, blend cottage cheese, eggs, pumpkin puree, sweetener, and vanilla until smooth and creamy.
Step 3: Mix Dry Ingredients
- In a large mixing bowl, whisk together oat flour, protein powder, baking powder, pumpkin pie spice, and salt.
Step 4: Combine
- Pour the wet mixture into the dry ingredients. Stir until just combined – don’t overmix.
Step 5: Fill Muffin Tin
- Divide the batter evenly into 10–12 muffin cups, filling each about ¾ full.
Step 6: Bake
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Enjoy
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
Nutrition Info (per muffin, 12 muffins):
- Calories: ~135 kcal
- Protein: ~11 g
- Fat: ~4 g
- Carbs: ~13 g
Tips & Variations:
- Add chocolate chips or walnuts for extra texture.
- Use cinnamon + nutmeg if you don’t have pumpkin spice mix.
- Swap honey for sugar-free syrup to cut down carbs.
- Freeze extras in a zip bag for up to 2 months – just microwave for 30 seconds to reheat!
