High-Protein Cottage Cheese Pumpkin Muffins Recipe
These High-Protein Cottage Cheese Pumpkin Muffins are a nutritious and delicious treat, perfect for a healthy breakfast or snack. Packed with protein from cottage cheese and protein powder, combined with the rich flavor of pumpkin and warm pumpkin pie spices, these muffins are moist, tender, and guilt-free. Sweetened with a low-carb sweetener of your choice, they offer a balance of wholesome ingredients ideal for anyone looking to boost their protein intake while enjoying seasonal flavors.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese (full-fat or 2%)
- 4 large eggs (room temperature)
- ½ cup pumpkin purée (100% pure, not pumpkin pie filling)
- ¼ cup coconut oil (melted and cooled slightly)
- 2 tsp vanilla extract
Dry Ingredients
- 1 ½ cups almond flour (super-fine, blanched)
- ½ cup protein powder (vanilla or unflavored)
- ½ cup sweetener of choice (erythritol, monk fruit, or coconut sugar)
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with coconut oil to prevent sticking.
- Blend Wet Ingredients: In a blender or food processor, combine the cottage cheese, eggs, pumpkin purée, melted coconut oil, and vanilla extract. Blend until the mixture turns smooth and creamy, ensuring even incorporation of all wet ingredients.
- Mix In Dry Ingredients: Add the almond flour, protein powder, sweetener, baking powder, and pumpkin pie spice to the wet mixture. Stir or pulse gently until the batter is fully combined. The consistency should be thick yet scoopable.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes. The muffins are done when a toothpick inserted in the center comes out clean and the tops have a golden hue.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them onto a wire rack to cool completely to avoid sogginess.
- Serve and Store: Enjoy the muffins warm or at room temperature, optionally topped with cream cheese frosting for extra richness. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
- You can substitute the protein powder with your preferred brand; vanilla works best for flavor balance.
- Adjust sweetener to taste; erythritol and monk fruit are great low-carb options.
- Muffins can be reheated briefly in the microwave for a warm, fresh-baked experience.
- For a dairy-free version, substitute cottage cheese with silken tofu and use plant-based protein powder.
- Ensure eggs are at room temperature to help create a smoother batter and better rise.
Keywords: pumpkin muffins, high protein muffins, cottage cheese muffins, healthy pumpkin recipe, low carb pumpkin muffins, protein powder muffins
