Name: Pumpkin Spice Cottage Cheese Protein Muffins – High-Protein & Fall-Inspired
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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 (about 25g); 1 tsp baking powder; 1 tsp pumpkin pie spice; Pinch of salt

Why You’ll Love This Recipe

I love how this recipe captures the essence of fall with its warm pumpkin spice while staying high in protein and low in refined sugars. The cottage cheese keeps the texture incredibly moist, and the protein powder makes it ideal for fueling my day. Whether I’m reaching for one in the morning or as an afternoon pick-me-up, these muffins are satisfying without being heavy. Plus, they come together in just 30 minutes—perfect for my busy routine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 (about 25g)
1 tsp baking powder
1 tsp pumpkin pie spice
Pinch of salt

Directions

Preheat the oven to 350°F (175°C). I line my muffin tin with paper liners or lightly grease it with cooking spray to keep cleanup easy.
In a blender, I combine the cottage cheese, eggs, pumpkin puree, sweetener, and vanilla extract. I blend it for about 1–2 minutes until smooth.
In a large mixing bowl, I whisk together the oat flour, protein powder, baking powder, pumpkin pie spice, and salt.
I pour the blended wet mixture into the dry ingredients and gently stir until just combined. The batter will be thick, and that’s exactly how I like it.
I spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
I bake the muffins for 18–20 minutes, until a toothpick inserted comes out clean and the tops spring back when lightly pressed.
I let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 muffin
Calories per muffin: 135 kcal
Protein per muffin: 11g

Variations

I like to switch things up depending on what I have on hand or who I’m baking for:

Flour Options: Almond flour works beautifully if I need a gluten-free version.
Sweeteners: I alternate between honey and maple syrup depending on my mood—or I use a sugar-free syrup if I’m cutting back.
Vegan Option: I replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based protein powder.
Add-ins: I often fold in ¼ cup of chocolate chips, chopped pecans, or dried cranberries for added texture and flavor.
Moisture Tip: If the batter feels too thick, I add 1–2 tablespoons of milk to loosen it up just a bit.

Storage/Reheating

I store these muffins in an airtight container in the fridge, and they stay fresh for up to 5 days. When I want to enjoy one warm, I pop it in the microwave for about 15–20 seconds. For longer storage, I freeze them for up to 3 months—just thaw overnight or reheat from frozen in the microwave for 30–45 seconds.

FAQs

How do I make these muffins gluten-free?

I use almond flour instead of oat flour to make them gluten-free. Both options work well and produce a moist texture.

Can I use Greek yogurt instead of cottage cheese?

While I prefer cottage cheese for the moistness and texture, Greek yogurt can work as a substitute if blended thoroughly. It might result in a slightly denser muffin.

What kind of protein powder should I use?

I usually go for a vanilla or unflavored whey or plant-based protein powder. The key is to use a mild-flavored one that won’t overpower the pumpkin spice.

Can I add toppings?

Yes, I sometimes sprinkle oats, pumpkin seeds, or even a few chocolate chips on top before baking for extra texture and visual appeal.

Are these muffins kid-friendly?

Absolutely. I find kids love the mild sweetness and soft texture. I sometimes reduce the protein powder slightly and add chocolate chips to make them more appealing for little ones.

Conclusion

These Pumpkin Spice Cottage Cheese Protein Muffins are everything I need in a fall-inspired snack—protein-packed, moist, and perfectly spiced. They’re easy to make, endlessly customizable, and store well for days. Whether I’m grabbing one on my way out the door or enjoying it with a cozy drink, these muffins always hit the spot.