Name: High-Protein Cottage Cheese Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup low-fat cottage cheese (drained); 2 large eggs; 1/4 cup maple syrup; 1 1/4 cups oat flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1/4 cup pumpkin seeds (plus extra for topping); 1/4 tsp salt

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Why You’ll Love This Recipe

These muffins aren’t just delicious—they’re designed to nourish and energize. The inclusion of low-fat cottage cheese boosts the protein content without overpowering the flavor, while the pumpkin puree brings a soft, tender texture. Warm spices like cinnamon, nutmeg, and cloves create that classic fall aroma and flavor, making every bite feel like a cozy hug. Plus, they’re gluten-free, easy to prepare, and naturally sweetened with maple syrup. Whether you’re meal-prepping for the week or just need a comforting treat, these muffins check every box.

High-Protein Cottage Cheese Pumpkin Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pumpkin puree
low-fat cottage cheese
large eggs
oat flour
maple syrup
baking powder
ground cinnamon
ground nutmeg
ground cloves
pumpkin seeds (plus extra for topping)
salt

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Briefly drain the cottage cheese to remove excess moisture.
In a medium bowl, mix together the pumpkin puree, eggs, cottage cheese, and maple syrup until smooth.
In a separate bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt.
Gently fold the dry ingredients into the wet mixture, stirring until just combined.
Stir in the pumpkin seeds.
Divide the batter evenly among the muffin cups and sprinkle the tops with extra pumpkin seeds.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 4 servings (approximately 2 muffins per serving).
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Calories: About 180 kcal per muffin

Variations

Add chocolate chips: Stir in 1/4 cup of dark chocolate chips for a rich, indulgent twist.
Swap the flour: Use almond flour or whole wheat flour if oat flour isn’t available (note this may affect texture).
Make it vegan: Substitute eggs with flax eggs and use dairy-free cottage cheese alternatives.
Spice it up: Add a dash of ginger or allspice for even deeper autumn flavor.
Top it off: Sprinkle with a mix of chopped nuts and seeds for an extra-crunchy topping.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, place cooled muffins in a sealed freezer-safe bag or container for up to 2 months. Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–10 minutes until warmed through.

FAQs

1. How much protein is in each muffin?

Each muffin contains approximately 6–7 grams of protein, thanks to the combination of eggs, cottage cheese, and oat flour.

2. Can I make these muffins dairy-free?

Yes, substitute the cottage cheese with a dairy-free alternative made from almonds, cashews, or soy.

3. Can I use canned pumpkin pie filling instead of puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling contains added sugar and spices that can throw off the flavor and sweetness balance.

4. What type of cottage cheese should I use?

Low-fat or full-fat cottage cheese both work well. Just be sure to drain any excess liquid to avoid making the batter too runny.

5. Can I use steel-cut oats instead of oat flour?

No, steel-cut oats won’t work the same way. You can blend rolled oats into a fine flour if you don’t have oat flour on hand.

6. Are these muffins freezer-friendly?

Absolutely. Let them cool completely, then freeze in a zip-top bag or airtight container for up to 2 months.

7. Do I have to add pumpkin seeds?

No, they’re optional. You can leave them out or substitute with chopped walnuts, pecans, or sunflower seeds.

8. Can I double the recipe?

Yes, this recipe scales easily. Just adjust the ingredient amounts accordingly and be sure to fill muffin tins evenly.

9. Will kids enjoy these muffins?

Yes, they have a mild sweetness and soft texture that kids typically enjoy. You can also add a few chocolate chips to make them more appealing.

10. What’s the best way to reheat these muffins?

Microwave for 20–30 seconds or warm them in a preheated oven at 300°F (150°C) for 5–10 minutes.

Conclusion

These High-Protein Cottage Cheese Pumpkin Muffins are a nourishing and flavorful way to start your day or satisfy a midday craving. With their tender texture, subtle sweetness, and warming spices, they offer a comforting treat that fits a healthy lifestyle. Whether fresh out of the oven or reheated from the freezer, these muffins are bound to become a seasonal favorite.