Name: Pumpkin Spice Cottage Cheese Protein Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 1 cup pumpkin purée (not pumpkin pie filling); 2 large eggs; 1/4 cup maple syrup or honey; 1 tsp vanilla extract; 1 1/2 cups rolled oats or oat 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: 1/2 cup chocolate chips, chopped nuts, or seeds

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These pumpkin spice cottage cheese protein muffins are one of my go-to snacks when I want something comforting, nutritious, and easy to grab on the go. I love how they pack in the flavor of classic fall spices while also giving me a boost of protein, thanks to the cottage cheese and eggs.

Why You’ll Love This Recipe

I like this recipe because it’s a healthier twist on traditional pumpkin muffins. The cottage cheese adds moisture and a creamy texture without needing lots of oil or butter, and it blends right in—you’d never know it’s in there. I also appreciate that these muffins are high in protein, low in sugar, and freezer-friendly, which makes them perfect for meal prep or a post-workout bite. Pumpkin Spice Cottage Cheese Protein Muffins

Ingredients

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

Cottage cheese
Pumpkin purée (not pumpkin pie filling)
Eggs
Rolled oats or oat flour
Baking powder
Baking soda
Pumpkin pie spice
Cinnamon
Vanilla extract
Maple syrup or honey (for natural sweetness)
Salt
Optional: chocolate chips, chopped nuts, or seeds for mix-ins

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
I add the cottage cheese, pumpkin purée, eggs, maple syrup, and vanilla to a blender or food processor and blend until smooth.
I stir together the oats, baking powder, baking soda, salt, and spices in a bowl.
I pour the wet mixture into the dry ingredients and mix until just combined.
I fold in any optional add-ins like chocolate chips or nuts.
I divide the batter evenly into the muffin cups—filling each about ¾ full.
I bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
I let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins. It takes me about 10 minutes to prepare the batter and around 20–25 minutes to bake. Cooling takes another 10–15 minutes before they’re ready to store or eat.

Variations

Sometimes I add mini chocolate chips if I’m craving something a little sweeter. I’ve also stirred in chopped pecans or walnuts for extra crunch. If I want more fiber, I mix in some ground flaxseed or chia seeds. I occasionally swap the oats for almond flour to keep it grain-free, and I like to change up the spices with a pinch of nutmeg or clove for more depth.

storage/reheating

I store these muffins in an airtight container in the fridge for up to 5 days. They stay moist and tender, especially when I warm them slightly in the microwave before eating. For longer storage, I freeze them in a zip-top bag and just reheat one in the microwave for 20–30 seconds when I need a quick snack. Pumpkin Spice Cottage Cheese Protein Muffins

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, I’ve used Greek yogurt when I’m out of cottage cheese, and it works well. The texture is slightly different but still delicious.

Are these muffins gluten-free?

Yes, if I use certified gluten-free oats or oat flour, the recipe is completely gluten-free.

Can I make these without a blender?

I can, but the texture won’t be as smooth. I mash the cottage cheese well and whisk everything thoroughly to avoid lumps.

How much protein is in each muffin?

On average, each muffin contains around 7–9 grams of protein, depending on the size and any mix-ins I use.

Can I add sweetener if I like them sweeter?

Absolutely. I sometimes add a bit more maple syrup or a sprinkle of coconut sugar if I want them a little sweeter.

Conclusion

Pumpkin spice cottage cheese protein muffins are one of my favorite wholesome bakes. I love how they combine fall flavors with real nutritional value, and they’re so easy to make ahead for the week. Whether I eat them for breakfast, a snack, or post-workout fuel, they always hit the spot without making me feel weighed down.