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High Protein Pumpkin Cottage Cheese Muffins Recipe

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

5 from 29 reviews

These High Protein Pumpkin Cottage Cheese Muffins are a delicious and nutritious treat packed with wholesome ingredients. Combining gluten-free oats, organic pumpkin puree, and protein-rich cottage cheese and protein powder, these muffins offer a moist texture and a perfect balance of sweet and spice. Ideal for breakfast, snacks, or post-workout fuel, they feature indulgent dark chocolate chunks while being naturally gluten-free and high in protein.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cup sprouted gluten-free oats or protein oats
  • ½ cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice
  • Optional: 2-4 tablespoons coconut sugar or maple syrup
  • ½ cup dark chocolate chunks + additional for topping
  • Optional flaky sea salt for topping

Wet Ingredients

  • 2 large pasture-raised eggs
  • 1 cup organic pumpkin puree
  • ¾ cup full-fat organic cottage cheese
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with twelve parchment liners to make removal easy and prevent sticking.
  2. Make Oat Flour: Place the sprouted gluten-free oats into a high-speed blender and pulse until the oats turn into a fine flour-like consistency.
  3. Blend Wet and Dry Ingredients: Add the eggs, pumpkin puree, cottage cheese, vanilla protein powder, baking powder, baking soda, ground cinnamon, pumpkin spice, vanilla extract, and optional sweetener (coconut sugar or maple syrup) into the blender with the oat flour. Blend the mixture until it becomes creamy and smooth, using a spatula to scrape down the sides as needed to ensure everything is well combined.
  4. Incorporate Chocolate Chunks: Transfer the batter to a mixing bowl and gently fold in ½ cup of dark chocolate chunks using a spatula for even distribution.
  5. Fill Muffin Cups: Evenly divide the batter among the twelve parchment-lined muffin cups. Optionally, top each muffin with 2-3 extra chocolate chunks for added texture and chocolate flavor.
  6. Bake: Place the muffin pan in the preheated oven and bake for 20 minutes or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly. Optionally, sprinkle with flaky sea salt before serving to enhance the flavor profile. Enjoy warm or at room temperature.

Notes

  • Using sprouted gluten-free oats helps improve digestibility and nutritional value.
  • Omitting the optional coconut sugar or maple syrup makes these muffins less sweet, ideal for kids or lower-sugar diets.
  • Full-fat cottage cheese adds moisture and protein; do not substitute with low-fat varieties to maintain texture.
  • Ensure to pulse oats finely for a smooth batter and even crumb structure.
  • These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Use high-quality dark chocolate chunks with at least 70% cocoa for best taste and health benefits.

Nutrition

Keywords: pumpkin muffins, high protein muffins, gluten free muffins, cottage cheese muffins, healthy pumpkin recipe, protein oats, fall baking

Find it online: https://nataliereeve.com/high-protein-pumpkin-cottage-cheese-muffins-recipe/