Start your day with cozy fall flavors and a protein-packed boost! These Pumpkin Spice Cottage Cheese Protein Muffins are moist, fluffy, and full of warm spices. Each muffin delivers 11g of protein, making them perfect for breakfast, post-workout snacks, or anytime you need a healthy, satisfying treat. Best of all, they’re simple to make with wholesome ingredients you probably already have in your kitchen.

Why Pumpkin and Cottage Cheese Are the Perfect Pair

Pumpkin adds natural sweetness, moisture, and a dose of fiber to these muffins, while cottage cheese provides protein, creaminess, and a tender texture. The combination of pumpkin and protein makes these muffins both filling and nutritious. Pumpkin is rich in vitamins A and C and antioxidants, which are great for immune support, while cottage cheese is packed with casein protein, giving you a slow-digesting, sustained energy boost. This pairing creates muffins that aren’t just tasty—they’re also a healthy way to fuel your day.

The Cozy Flavors of Fall in Every Bite

Pumpkin pie spice, a blend of cinnamon, nutmeg, and clove, infuses each muffin with classic fall warmth. The gentle sweetness from honey or maple syrup complements the earthy pumpkin flavor without being overpowering. You can fold in optional add-ins like chocolate chips, pecans, or dried cranberries for extra texture and flavor. The muffins are soft, moist, and lightly spiced—a perfect combination that makes them irresistible for breakfast, snacks, or even dessert.

Why These Protein Muffins Stand Out

These muffins are high-protein, low-effort, and versatile. Here’s why they’re a great addition to your recipe collection:

• Quick to prepare: Blend the wet ingredients, mix with the dry, and bake.
• High in protein: Each muffin has 11g of protein to help keep you full longer.
• Customizable: Swap oat flour for almond flour, honey for maple syrup, or add nuts and chocolate.
• Healthy yet indulgent: Moist, flavorful, and satisfying without being overly sweet.
• Perfect for meal prep: Bake a batch ahead and store in the fridge or freezer.

  

Ingredients You’ll Need

• 1 cup cottage cheese (full-fat or low-fat)
• 2 large eggs
• ½ cup pumpkin puree (not pie filling)
• ¼ cup honey, maple syrup, or preferred sweetener
• 1 tsp vanilla extract
• 1 ½ cups oat flour (or almond flour for gluten-free)
• 1 scoop vanilla or unflavored protein powder (~25g)
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• Pinch of salt

Optional Add-ins: chocolate chips, chopped pecans, dried cranberries

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

Step 2: Blend Wet Ingredients

In a blender, combine cottage cheese, eggs, pumpkin puree, sweetener, and vanilla extract. Blend until smooth, about 1–2 minutes.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together oat flour, protein powder, baking powder, pumpkin pie spice, and salt.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing the batter should be thick.

Step 5: Fill Muffin Tin

Spoon batter evenly into the muffin tin, filling each cup about ¾ full.

Step 6: Bake

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Muffin tops should spring back when lightly pressed.

Step 7: Cool and Serve

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.

Notes, Tips, and Variations

• Gluten-Free: Use almond flour instead of oat flour.
• Vegan-Friendly: Replace eggs with flax eggs and use plant-based protein powder.
• Add-Ins: Fold in ¼ cup chocolate chips, chopped pecans, or dried cranberries.
• Consistency Tip: If batter is too thick, add 1–2 tbsp milk.
• Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition Information (Per Muffin)

• Calories: 135 kcal
• Protein: 11g
• Carbohydrates: 13g
• Fat: 4g

Pumpkin Spice Protein Muffins

1. Can I use canned pumpkin pie filling?

No, use pure pumpkin puree. Pie filling contains added sugar and spices, which may alter taste and texture.

2. Can I make these muffins ahead of time?

Yes! Store in an airtight container in the fridge for 5 days or freeze for up to 3 months. Reheat briefly before serving.

3. Can I use other protein powders?

Absolutely. Vanilla or unflavored whey, plant-based, or collagen protein powders all work. Adjust sweetness if using flavored powders.

4. How do I make these muffins lower in sugar?

Reduce the honey or maple syrup by 1–2 tablespoons, or use a low-calorie sweetener like stevia or monk fruit.

5. Can I substitute flour?

Yes! Oat flour or almond flour works best for texture and nutrition. Avoid all-purpose flour if you want high protein and fiber content.