Cottage Cheese Pumpkin Muffins Recipe

Introduction

These Cottage Cheese Pumpkin Muffins offer a moist, flavorful twist on traditional pumpkin muffins, packed with protein and healthy ingredients. They are perfect for a nutritious breakfast or a wholesome snack any time of the day.

Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1 scoop vanilla protein powder (about 20g protein)
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: Prepare the flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water. Set aside to thicken.
3. Step 3: In a blender or food processor, blend the pumpkin puree, cottage cheese, thickened flax eggs, maple syrup, oil, and vanilla extract until smooth.
4. Step 4: In a large bowl, whisk together oat flour, vanilla protein powder, almond flour, ground flaxseed, pumpkin pie spice, baking powder, baking soda, and salt.
5. Step 5: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing for a tender texture.
6. Step 6: If desired, fold in nuts or seeds for added crunch and nutrition.
7. Step 7: Divide the batter evenly into the muffin cups and bake for 22–24 minutes. A toothpick inserted should come out mostly clean.
8. Step 8: Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Tips & Variations

• Use high-protein cottage cheese brands like Good Culture for added protein and creaminess.
• For a vegan version, replace cottage cheese with thick soy or coconut yogurt and use a vegan protein powder such as pea or rice protein suitable for baking.
• Add chopped nuts or pumpkin seeds for extra texture and flavor.
• Make sure not to overmix the batter to keep muffins light and fluffy.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a microwave for 15–20 seconds or enjoy chilled. They also freeze well; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use substitute flours in this recipe?

Yes, oat and almond flours provide a moist and tender texture, but you can swap oat flour for whole wheat or all-purpose flour if needed. Keep in mind this may change the texture slightly.

What are flax eggs and can I replace them?

Flax eggs are made by mixing ground flaxseed with water and serve as a vegan egg substitute that binds ingredients together. You can replace each flax egg with one regular egg if you prefer.

Cottage Cheese Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Delicious and nutritious Cottage Cheese Pumpkin Muffins that are moist, protein-packed, and perfect for a healthy breakfast or snack. These muffins combine pumpkin puree, high-protein cottage cheese, oat and almond flours, flax eggs, and warming pumpkin pie spices for a gluten-free and wholesome treat with a subtle sweetness from maple syrup.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 22-24 minutes
• Total Time: 37-39 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 3/4 cup low-fat cottage cheese (use high-protein brand if possible)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract

Dry Ingredients

• 1 scoop vanilla protein powder (20g protein)
• 1 cup oat flour
• 1/2 cup almond flour
• 2 tbsp ground flaxseed
• 2 tsp pumpkin pie spice
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Optional Add-Ins

• Chopped nuts or seeds (optional, to fold in)

Instructions

1. Prepare flax eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and set aside for about 5-10 minutes to thicken, creating flax eggs as an egg substitute.
2. Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
3. Blend wet ingredients: In a blender or food processor, combine the pumpkin puree, cottage cheese, thickened flax eggs, maple syrup, olive or coconut oil, and vanilla extract. Blend until the mixture is completely smooth and well combined.
4. Mix dry ingredients: In a large bowl, whisk together the oat flour, vanilla protein powder, almond flour, ground flaxseed, pumpkin pie spice, baking powder, baking soda, and a pinch of salt. Ensure all components are evenly distributed.
5. Combine wet and dry mixtures: Pour the wet blended mixture into the dry ingredients bowl. Stir gently until just combined, being careful not to overmix the batter to keep the muffins tender.
6. Add nuts or seeds (optional): If desired, fold in your choice of chopped nuts or seeds to add texture and extra nutrition.
7. Bake the muffins: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 22 to 24 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Cool and serve: Let the muffins cool for about 5 minutes in the pan before transferring them to a wire rack to cool completely. Enjoy warm or store for later.

Notes

• Use a high-protein cottage cheese brand like Good Culture for a protein boost.
• For a vegan option, substitute cottage cheese with thick soy or coconut yogurt and use a pea or rice protein powder suitable for baking.
• Do not overmix the batter to keep muffins light and fluffy.
• Optional nuts or seeds can add texture and nutrients if desired.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: cottage cheese muffins, pumpkin muffins, high protein muffins, gluten free muffins, healthy pumpkin recipe, protein powder baking, flax eggs muffins