High-Protein Cottage Cheese Pumpkin Muffins Recipe

Introduction

These high-protein cottage cheese pumpkin muffins are a delicious and nutritious way to enjoy fall flavors while boosting your protein intake. Moist and flavorful, they make perfect breakfast bites or snacks for any time of day.

Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1 scoop vanilla protein powder (about 20g protein)
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: Prepare the flax eggs by mixing ground flaxseed with water. Set aside to thicken for a few minutes.
3. Step 3: In a blender or food processor, combine pumpkin puree, cottage cheese, flax eggs, maple syrup, oil, and vanilla extract. Blend until smooth.
4. Step 4: In a large bowl, whisk together oat flour, vanilla protein powder, almond flour, ground flaxseed, pumpkin pie spice, baking powder, baking soda, and salt.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
6. Step 6: If you like, fold in nuts or seeds of your choice for added texture and nutrition.
7. Step 7: Divide the batter evenly into the prepared muffin cups and bake for 22 to 24 minutes, or until a toothpick inserted comes out mostly clean.
8. Step 8: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use a high-protein cottage cheese brand like Good Culture for an extra boost of protein.
• For a fully vegan version, substitute cottage cheese with thick soy or coconut yogurt and use a vegan protein powder such as pea or rice protein.
• Add 1 tablespoon of hemp or chia seeds to increase protein content and add texture.
• Try folding in chopped nuts or pumpkin seeds for extra crunch and flavor.

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. To reheat, warm in the microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flax eggs?

Yes, you can substitute each flax egg with one regular egg if you prefer. This will change the recipe from vegan-friendly to non-vegan.

What can I use if I don’t have oat flour?

You can make oat flour by blending rolled oats in a food processor until fine, or substitute with whole wheat flour or all-purpose flour, keeping in mind the texture and flavor may vary.

High-Protein Cottage Cheese Pumpkin Muffins Recipe

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★★★★★

4.6 from 66 reviews

These High-Protein Cottage Cheese Pumpkin Muffins are a delicious and nutritious treat perfect for breakfast or a healthy snack. Made with pumpkin puree, high-protein cottage cheese, and protein powder, these muffins are packed with protein and fiber. They feature warm pumpkin pie spices and use wholesome flours like oat and almond flour, making them both flavorful and filling. These muffins are easy to make and naturally sweetened with maple syrup, combining wholesome ingredients for a guilt-free indulgence.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 22-24 minutes
• Total Time: 37-39 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (preferably high-protein brand)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 scoop vanilla protein powder (20g protein)
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal after baking.
2. Make Flax Eggs: Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir well and set aside to thicken, creating a vegan egg substitute.
3. Blend Wet Ingredients: In a blender or food processor, blend together the pumpkin puree, cottage cheese, thickened flax eggs, maple syrup, olive or coconut oil, and vanilla extract until the mixture is smooth and creamy.
4. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, almond flour, additional ground flaxseed, pumpkin pie spice, baking powder, baking soda, and a pinch of salt until evenly combined.
5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep muffins tender.
6. Optional Add-ins: If desired, fold in nuts or seeds for added texture and nutrition.
7. Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups. Bake in the preheated oven for 22 to 24 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Cool the Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Protein Boosting Tips: For a higher protein content, use brands like Good Culture high-protein cottage cheese. For a fully vegan alternative, substitute thick soy or coconut yogurt and a vegan protein powder such as pea or rice protein. Adding hemp or chia seeds can further increase protein content.

Notes

• Use high-protein cottage cheese brands for maximum protein benefits.
• To make vegan, replace cottage cheese with thick soy or coconut yogurt and use vegan protein powder.
• Don’t overmix the batter to keep muffins light and fluffy.
• Optional nuts or seeds can be added to the batter for extra texture and nutrients.
• Store muffins in an airtight container; they keep well for up to 3 days at room temperature or up to a week refrigerated.
• These muffins freeze well; thaw before serving.

Keywords: pumpkin muffins, high-protein muffins, cottage cheese recipes, healthy pumpkin recipes, protein-packed breakfast, gluten free muffin option