Why You’ll Love This Recipe
I love that these muffins give me the flavor of pumpkin spice season while being nourishing and high in protein. The cottage cheese makes them extra moist and boosts the protein content without making them heavy. They’re just the right balance of sweet and spiced, and I like that they fit into both low-carb and gluten-free lifestyles. They’re also quick to mix up—no fancy steps, just wholesome ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup cottage cheese
1/2 cup canned pumpkin purée
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
3/4 cup almond flour
1/4 cup oat flour (or more almond flour for lower carbs)
1 scoop unflavored or vanilla protein powder (optional)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
pinch of salt
Directions
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I preheat the oven to 350°F (175°C) and line or grease a muffin tin (makes 6 muffins).
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In a blender or mixing bowl, I combine cottage cheese, pumpkin, eggs, maple syrup (or honey), and vanilla until smooth.
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I whisk together almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt.
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I stir the wet ingredients into the dry ingredients until just combined.
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I divide the batter evenly into the muffin tin and bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
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I let the muffins cool slightly before removing from the pan.
Servings and timing
This recipe makes 6 muffins. It takes about 10 minutes to prepare and 18–22 minutes to bake, for a total of about 30 minutes.
Variations
Sometimes I fold in chopped pecans or walnuts for crunch. For a sweeter treat, I add a few dark chocolate chips. If I want a lower-carb version, I replace the oat flour with more almond flour. I also like using vanilla protein powder to add both sweetness and more protein.
Storage/Reheating
I store the muffins in an airtight container in the fridge for up to 4 days. They also freeze well for up to 2 months—just thaw overnight in the fridge or warm them briefly in the microwave. To enjoy fresh from the fridge, I warm them for 10–15 seconds to bring back that soft texture.
FAQs
Can I make these muffins dairy-free?
Yes, I can use a dairy-free cottage cheese alternative and plant-based protein powder.
Can I use fresh pumpkin instead of canned purée?
Yes, I can use homemade pumpkin purée, but I make sure it’s well-drained so the batter isn’t too wet.
Can I make these muffins without protein powder?
Yes, I can skip it—the muffins will still be delicious, just with slightly less protein.
Can I double this recipe?
Yes, I can easily double the ingredients to make 12 muffins.
Are these muffins sweet enough without added sugar?
Yes, they’re naturally sweetened with maple syrup or honey, but I can adjust the sweetness to my preference or add a few chocolate chips if I want them sweeter.
Conclusion
I love how these Pumpkin Spice Cottage Cheese Breakfast Muffins are both cozy and nourishing. With their warm spices, creamy texture, and high-protein boost, they’re a perfect way to enjoy fall flavors while staying on track with healthy eating. They’re easy to make, easy to store, and just the right bite to start the day.
Print
- Total Time: 30 minutes
- Yield: 6 muffins
- Diet: Gluten Free
Description
Fluffy, protein-packed breakfast muffins made with pumpkin, cottage cheese, and warm spices—gluten-free, naturally sweetened, and perfect for fall mornings.
Ingredients
½ cup cottage cheese
½ cup canned pumpkin purée
2 large eggs
¼ cup maple syrup or honey
1 teaspoon vanilla extract
¾ cup almond flour
¼ cup oat flour (or substitute almond flour for lower carbs)
1 scoop unflavored or vanilla protein powder (optional)
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon baking powder
Pinch of salt
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Line a muffin tin with 6 paper liners or lightly grease.
Blend Wet Ingredients: In a blender or mixing bowl, combine cottage cheese, pumpkin purée, eggs, maple syrup (or honey), and vanilla. Blend until smooth.
Mix Dry Ingredients: In another bowl, whisk together almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt.
Combine: Add wet mixture into dry ingredients and stir until just combined.
Bake: Divide batter evenly among 6 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let cool on a wire rack. Enjoy warm or store for meal prep.
Notes
Meal Prep Friendly: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Protein Boost: Adding protein powder increases protein to ~13g per muffin.
Toppings: Try adding chopped pecans, pumpkin seeds, or dark chocolate chips before baking.
Dairy-Free Option: Use dairy-free cottage cheese or Greek-style coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, High-Protein
- Method: Baking
- Cuisine: American
