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

These moist, cake-like muffins are a nutrient-dense breakfast solution, blending fiber-rich pumpkin puree with protein-packed cottage cheese. By utilizing a blender to create a smooth batter, these muffins achieve a perfect texture while providing a balanced start to your morning. Naturally sweetened and infused with warm autumn spices, they are an ideal, easy-to-prep option for busy schedules.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup 100% pure pumpkin puree
  • 1.5 cups cottage cheese
  • 2 cups rolled oats
  • 1/3 cup maple syrup
  • 2 large eggs
  • 2 tsp baking powder
  • 1 tbsp pumpkin pie spice

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and grease a standard muffin tin with non-stick spray or paper liners.
  2. Combine the cottage cheese, pumpkin puree, eggs, and maple syrup in a high-speed blender container.
  3. Process the wet mixture on high speed until the cottage cheese curds disappear and the batter is completely smooth.
  4. Add the rolled oats, baking powder, and pumpkin spice into the blender container.
  5. Pulse the mixture several times until the oats break down into a consistent, thick batter.
  6. Distribute the batter evenly among the twelve muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can substitute rolled oats with oat flour for an even finer texture. These muffins store well in an airtight container for up to 5 days, making them perfect for meal prep.