Pumpkin Spice Cottage Cheese Protein Muffins

Get ready to fall in love with your new favorite snack (or breakfast, or post-workout treat!). These Pumpkin Spice Cottage Cheese Protein Muffins are soft, fluffy, full of warm fall flavor, and surprisingly packed with protein. Thanks to creamy cottage cheese and just the right amount of pumpkin spice, they’re deliciously moist, low in sugar, and totally guilt-free.

First, let me say thank you for being here. If you’ve been on the hunt for a cozy, high-protein muffin that doesn’t taste like a protein bar in disguise—you’ve found it. These are easy to make, great for meal prep, and so satisfying. Want more wholesome recipes like this sent straight to your inbox? Subscribe below and let’s bake smarter, not harder.

What Are Pumpkin Spice Cottage Cheese Protein Muffins?

These are high-protein muffins made with a base of oat or almond flour, pumpkin purée, and cottage cheese for a tender crumb and protein boost. Lightly sweetened and loaded with fall spices like cinnamon, nutmeg, and cloves, they’re baked to fluffy perfection and great for breakfast or snacking.

The best part? No protein powder needed—the cottage cheese and eggs provide all the protein you need.

Why You’ll Love These Protein Muffins

• Naturally high in protein, no powder required
• Gluten-free and easily dairy-free
• Moist, soft texture with no “weird” aftertaste
• Perfect for meal prep, snacks, or on-the-go breakfasts
• Packed with pumpkin flavor + fall spice
• Freezer-friendly and kid-approved!

What Do They Taste Like?

They taste like a lightly sweetened pumpkin bread meets a classic muffin, with all the cozy spices you love in pumpkin pie. The cottage cheese melts right in—you’ll never guess it’s there—but it adds moisture and richness without extra fat or sugar.

Benefits of This Recipe

• 10–12g of protein per muffin
• Low in sugar and carbs
• Made with real ingredients—no artificial flavors or sweeteners
• Quick and easy—ready in 30 minutes
• No blender needed, just a mixing bowl and whisk

Ingredients for Pumpkin Spice Cottage Cheese Protein Muffins

• 1 cup pumpkin purée (not pumpkin pie filling)
• 3/4 cup cottage cheese (full-fat or low-fat)
• 2 eggs
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 cup oat flour (or almond flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional: chopped walnuts, dark chocolate chips, or pumpkin seeds for topping

Tools You’ll Need

• Muffin pan + paper liners or nonstick spray
• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Spoon or scoop for portioning batter

Ingredient Additions & Substitutions

• Oat flour: You can make your own by blending oats into a fine powder
• Almond flour: Adds healthy fats and keeps it grain-free
• Dairy-free: Use dairy-free cottage cheese or swap in Greek-style plant-based yogurt
• Make it sweeter: Add a few tablespoons of coconut sugar or use mini chocolate chips
• Boost protein further: Add a scoop of vanilla or unflavored protein powder (adjust liquid accordingly)

How to Make Pumpkin Spice Cottage Cheese Protein Muffins

1. Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
2. Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, cottage cheese, eggs, maple syrup, and vanilla until smooth.
3. Add the dry ingredients: Stir in oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Mix until just combined—do not overmix.
4. Portion the batter: Divide batter evenly among 10–12 muffin cups. Batter will be thick.
5. Top if desired: Sprinkle with chopped nuts, chocolate chips, or seeds for extra crunch.
6. Bake for 18–22 minutes, or until a toothpick comes out clean and tops are set.
7. Cool and enjoy: Let cool in the pan for 5 minutes, then transfer to a wire rack.

Pro Tip: For ultra-smooth muffins, you can blend the batter in a food processor or blender, especially if you’re not a fan of cottage cheese texture.

What to Serve With These Muffins

• A warm cup of coffee or chai latte
• Greek yogurt with honey and fruit
• Hard-boiled eggs or turkey sausage for a full protein-packed breakfast
• As a post-workout snack with a scoop of almond butter

Tips for Perfect Protein Muffins

• Don’t overmix the batter—this keeps the muffins tender
• Use room temperature eggs and cottage cheese for even mixing
• Add mix-ins sparingly to keep protein-to-carb ratio strong
• Let muffins cool completely before storing
• Bake a double batch—they freeze beautifully!

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days
• Fridge: Store up to 5 days for grab-and-go snacks
• Freezer: Freeze in a zip bag for up to 3 months. Thaw overnight or microwave for 30–60 seconds

Frequently Asked Questions

Can I use Greek yogurt instead of cottage cheese?

Yes! It will change the texture slightly (a bit less fluffy) but still works well.

Can I make these egg-free?

Try using flax eggs (2 tbsp flaxseed + 6 tbsp water), but note: they’ll be slightly denser.

Do these taste like cottage cheese?

Not at all! The cheese melts right into the muffin, adding richness without any noticeable flavor.

Are these keto?

They’re low-carb, especially if made with almond flour and sugar-free syrup, but not strict keto.

Conclusion

If you’re looking for a protein-packed muffin that doesn’t taste “healthy”—these Pumpkin Spice Cottage Cheese Protein Muffins are it. Full of warm spices, real pumpkin, and just the right amount of natural sweetness, they’re the perfect way to fuel your day and satisfy your cravings.

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