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High Protein Pumpkin Cottage Cheese Muffins Recipe

High Protein Pumpkin Cottage Cheese Muffins Recipe
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★★★★★

5.2 from 27 reviews

These High Protein Pumpkin Cottage Cheese Muffins are a delicious and nutritious treat perfect for breakfast or a wholesome snack. Packed with protein from cottage cheese and protein powder, combined with fiber-rich oats and seasonal pumpkin puree, these muffins offer a moist texture and a subtly spiced flavor. Enhanced with dark chocolate chunks and optional coconut sugar or maple syrup, they balance health and indulgence beautifully.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cup sprouted gluten-free oats or protein oats
  • ½ cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice
  • Optional: 2-4 tablespoons coconut sugar or maple syrup
  • ½ cup dark chocolate chunks + additional for topping

Wet Ingredients

  • 2 large pasture-raised eggs
  • 1 cup organic pumpkin puree
  • ¾ cup full-fat, organic cottage cheese
  • 1 teaspoon pure vanilla extract

Optional Toppings

  • Flaky sea salt for topping

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with 12 parchment liners to prevent sticking.
  2. Make Oat Flour: Add the sprouted gluten-free oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
  3. Blend Wet and Dry Ingredients: To the oat flour in the blender, add the eggs, pumpkin puree, cottage cheese, vanilla protein powder, baking powder, baking soda, cinnamon, pumpkin spice, vanilla extract, and coconut sugar or maple syrup if using. Blend until the batter is creamy, smooth, and well combined. Use a spatula to scrape down the sides to ensure even mixing.
  4. Incorporate Chocolate Chunks: Transfer the batter to a bowl and gently fold in the dark chocolate chunks with a spatula for an even distribution throughout the batter.
  5. Fill Muffin Liners: Evenly spoon the batter into the 12 prepared muffin liners, filling each about three-quarters full. Top each muffin with 2-3 extra chocolate chunks if desired.
  6. Bake the Muffins: Place the muffin pan in the oven and bake for approximately 20 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the muffins from the oven, optionally sprinkle with flaky sea salt for a perfect sweet-salty contrast, and allow them to cool briefly before serving.

Notes

  • These muffins are moist and best enjoyed within 2-3 days; store in an airtight container in the refrigerator.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based protein powder and dairy-free cottage cheese alternative.
  • Adjust sweetness to taste; you can omit coconut sugar or maple syrup if you prefer less sweet muffins.
  • Using sprouted oats increases digestibility and nutrition but regular oats can be used if unavailable.
  • The addition of flaky sea salt enhances the chocolate flavor and balances sweetness.

Nutrition

Keywords: high protein muffins, pumpkin muffins, cottage cheese muffins, gluten-free breakfast, healthy pumpkin recipe, protein-packed snacks

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