High-Protein Cottage Cheese Pumpkin Muffins

5 from 2 votes

High-Protein Cottage Cheese Pumpkin Muffins

These High-Protein Cottage Cheese Pumpkin Muffins are soft, moist, and full of cozy pumpkin spice flavor. Each one has about 11g of protein thanks to cottage cheese, making them a perfect healthy breakfast or post-workout snack that still tastes like dessert.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Keyword: High-Protein Cottage Cheese Pumpkin Muffins

Servings: servings

Calories: 180kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

1 cup cottage cheese full-fat or 2%
4 large eggs room temperature
½ cup pumpkin purée 100% pure, not pumpkin pie filling
¼ cup coconut oil melted and cooled slightly
2 tsp vanilla extract
1 ½ cups almond flour super-fine, blanched
½ cup protein powder vanilla or unflavored
½ cup sweetener of choice erythritol, monk fruit, or coconut sugar
1 ½ tsp baking powder
2 tsp pumpkin pie spice

Instructions

Preheat Oven. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
Blend Wet Ingredients. In a blender or food processor, combine the cottage cheese, eggs, pumpkin purée, melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
Mix In Dry Ingredients. Next add the almond flour, protein powder, sweetener, baking powder, and pumpkin pie spice. Mxi until everything is fully combined. The batter should be thick but easy to scoop.
Fill Muffin Cups. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve and Store. Enjoy warm or at room temperature, topped with your favorite cream cheese frosting.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

Notes

I used salted caramel protein powder in this recipe, and it gave the muffins such a rich, cozy flavor that pairs perfectly with the pumpkin and spice. You can also use vanilla or unflavored protein powder if you prefer.
I topped mine with a simple cream cheese frosting and mixed in 1 teaspoon of cinnamon for that extra fall flavor. It’s the perfect finishing touch if you want to make them dessert-worthy.
Chocolate chips make these even better! Stir about ¼ to ½ cup of sugar free or dark chocolate chips into the batter before baking.
You can easily turn this recipe into a pumpkin protein loaf. Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F (175°C) for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
For extra texture and flavor, sprinkle the top with chopped nuts, pumpkin seeds, or a few extra chocolate chips before baking.

Nutrition