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Cottage Cheese Protein Pumpkin Muffins Recipe

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3.8 from 9 reviews

  • Author: Sara
  • Total Time: 38 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Delicious and nutritious Cottage Cheese Protein Pumpkin Muffins are a perfect fall-inspired treat packed with protein and the warm flavors of pumpkin spice. These moist muffins combine pumpkin purée, cottage cheese, and Greek yogurt for a creamy texture, enhanced with cinnamon and pumpkin pie spice, then studded with mini white chocolate chips for a touch of sweetness. Ideal for breakfast or a healthy snack, these muffins are easy to prepare and blend in just minutes.

Ingredients

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • ½ cup cottage cheese
  • ¼ cup Greek yogurt (plain, 2% or nonfat)
  • ¼ cup maple syrup (or honey)
  • 2 tsp vanilla bean paste (or vanilla extract)

Dry Ingredients

  • 1 ½ cups old fashioned oats
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Add-ins

  • ¾ cup mini white chocolate chips + more for topping

Instructions

  1. Preheat Oven: Set the oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it with nonstick spray to ensure easy removal of the muffins.
  2. Blend Ingredients: In a blender, combine the oats, pumpkin purée, eggs, cottage cheese, Greek yogurt, maple syrup, vanilla bean paste or extract, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Blend the mixture for 45 to 60 seconds until smooth and creamy, ensuring all ingredients are thoroughly combined.
  3. Fold in Chocolate Chips: Transfer the batter to a bowl and gently fold in the ¾ cup of mini white chocolate chips, distributing them evenly without overmixing.
  4. Fill Muffin Cups: Evenly scoop the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising. If desired, sprinkle additional mini white chocolate chips on top for extra sweetness and decoration.
  5. Bake Muffins: Place the muffin tin in the preheated oven and bake for 26 to 28 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  6. Cool and Serve: Allow the muffins to rest in the tin for 5 minutes to set, then carefully transfer them to a wire rack to cool completely before serving. Enjoy these protein-packed pumpkin muffins warm or at room temperature.

Notes

  • Use pure pumpkin purée—not pumpkin pie filling—to control the sweetness and spice level.
  • Mini white chocolate chips add a subtle sweetness and melt beautifully inside the muffins.
  • If you prefer, substitute honey for maple syrup for a slightly different flavor profile.
  • For a dairy-free version, try using a plant-based yogurt and a suitable cheese alternative, though texture may vary.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These muffins freeze well; thaw at room temperature or warm slightly before eating.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cottage-cheese-protein-pumpkin-muffins-recipe/