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Discover the Joy of High Protein Pumpkin Cottage Cheese Muffins Today!

High Protein Pumpkin Cottage Cheese Muffins 20 Minutes Easy Delicious

High Protein Pumpkin Cottage Cheese Muffins are packed with flavors of autumn, featuring a delicious combination of pumpkin puree, cottage cheese, and warm spices. They are nutritious and make a perfect guilt-free snack or breakfast option.

Ingredients

Scale
  • 1 1/4 cup sprouted gluten-free oats
  • 2 large pasture-raised eggs
  • 1 cup organic pumpkin puree
  • 3/4 cup full-fat organic cottage cheese
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin spice
  • 24 tablespoon coconut sugar or maple syrup (optional)
  • 1/2 cup dark chocolate chunks + handful for topping
  • Flaky sea salt for topping (optional)

Instructions

1. 1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it lightly.

2. 2. In a large bowl, mix the eggs, pumpkin puree, cottage cheese, vanilla extract, and optional sweetener until smooth.

3. 3. In a separate bowl, combine the oats, protein powder, baking powder, baking soda, cinnamon, and pumpkin spice.

4. 4. Stir the dry ingredients into the wet mixture until fully incorporated.

5. 5. Fold in the chocolate chunks, reserving a few to sprinkle on top.

6. 6. Divide the batter evenly into the prepared muffin cup and sprinkle the remaining chocolate chunks and optional sea salt on top.

7. 7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. 8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin, muffins, high protein, healthy snacks