When the leaves start changing and pumpkin spice reigns supreme, it's time to bring fall vibes into your kitchen with a recipe that's equal parts delicious and nutritious. Enter cottage cheese pumpkin protein muffins—a guilt-free treat that doesn’t just satisfy your cravings but also fuels your body with protein and nutrients.

Whether you're a fitness enthusiast looking for a post-workout snack, a health-conscious baker seeking better-for-you recipes, or a full-blown pumpkin spice lover, this recipe is designed with you in mind. This blog will guide you on how to make these wholesome muffins, their nutritional perks, and show you how to customize them to your liking. Let's get baking!

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Why Cottage Cheese Pumpkin Protein Muffins Are a Health Win

First, let's talk about why these muffins are a standout. Here are some big health benefits:

High Protein Content

Each muffin is packed with protein thanks to the cottage cheese, eggs, and vanilla protein powder. This makes them an ideal option for muscle recovery or an energy-boosting snack.

High in Vitamins

Pumpkin puree isn’t just delicious; it’s loaded with vitamin A (great for eyes and skin) and antioxidants that help fight inflammation. Plus, oats add fiber to keep you feeling satiated and support healthy digestion.

Low in Added Sugar

These muffins are naturally sweetened by ingredients like pumpkin puree and a little help from the vanilla protein powder. The chocolate chips provide a touch of indulgence while keeping added sugars to a minimum.

The combination of these nutrient-rich ingredients ensures you can enjoy a wholesome, fuel-packed snack that fits into your goals.

Ingredients You’ll Need

Before we get into the fun part (mixing!), here's a breakdown of the star ingredients and why they matter:

1 1/4 cup oat flour + 1/4 cup whole oats - Provides complex carbohydrates and fiber for sustained energy.

1 1/4 cup pumpkin puree - Packed with essential vitamins and a festive, naturally sweet taste.

2 large eggs - Help bind the muffins while adding protein.

1/2 cup vanilla protein powder - Cuts the need for excess sugar while boosting protein content.

1 cup cottage cheese - The secret weapon for moisture, creaminess, and plenty of protein.

1/4 tsp pumpkin pie spice + 1 tsp cinnamon - Brings the warm, cozy flavors of fall into every bite.

1 tsp baking powder + 1 tsp baking soda - Ensures the muffins rise and achieve that perfect fluffy texture.

1/2 cup chocolate chips (reserve 1/4 cup for topping) - Adds just the right amount of indulgence—because balance is key!

Step-by-Step Guide to Perfect Muffins

Get ready! Here's how to create your protein pumpkin muffins in just a few simple steps:

Prep Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with silicone liners or grease it thoroughly to prevent sticking.

Combine Dry Ingredients

Whisk together the oat flour, whole oats, pumpkin pie spice, cinnamon, baking powder, and baking soda in a large bowl. This ensures an even flavor distribution.

Mix the Wet Ingredients

Using a blender or food processor, blend the pumpkin puree, cottage cheese, eggs, and protein powder until smooth. The cottage cheese will break down completely, leaving no lumps.

Bring It All Together

Slowly add the wet mixture to the dry ingredients. Gently mix until just combined. Pro tip: Avoid overmixing as it can make your muffins dense and chewy.

Fold in Chocolate Chips

Toss the chocolate chips in a little oat flour to prevent them from sinking, then fold them into the batter.

Fill the Muffin Tin

Divide the batter evenly among the muffin liners. Sprinkle the reserved chocolate chips on top for a touch of sweetness and visual appeal.

Bake

Place the muffin tin in the oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.

Cool and Enjoy!

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents soggy bottoms.

Here are a few other recipes from the blog that everyone loves:

Greek Lemon Turkey Soup

Protein Packed Asian Beef Bowl

Flavor Packed Chicken Buddha Bowl

Stuffed Red Pepper Soup

Spicy Coconut Lime Chicken Soup

The Best Taco Soup

Sausage Low Carb Italian Soup

Mexican chicken Salad

Customizing Your Muffins

Got dietary preferences or a creative side? Here’s how to make the recipe your own:

Gluten-Free

Ensure your oats and oat flour are certified gluten-free.

Higher Protein

Add 1–2 tablespoons of Greek yogurt to the batter.

Lower Calorie

Swap the chocolate chips for chopped nuts or fresh fruit, like blueberries.

Vegan Option

Replace the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), and use a plant-based protein powder and dairy-free yogurt instead of cottage cheese.

Extra Texture

Add a sprinkle of chopped walnuts, sunflower seeds, or shredded coconut to the batter.

Cottage Cheese Pumpkin Protein Muffins - Healthy Fall Snack

Yield: 10-12

Author: Angie Bloom

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

High-protein, delicious, and guilt-free! Make cottage cheese pumpkin protein muffins with this easy recipe, perfect for fitness enthusiasts and pumpkin spice lovers.

Cook modePrevent screen from turning off

Ingredients

1 1/4 cup oat flour
1/4 cup whole oats
1 1/4 cup pumpkin purée
2 large eggs
1/2 cup vanilla protein powder
1 cup cottage cheese
1/4 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 cup chocolate chips

Instructions

Prep Your Oven and Muffin Tin - Preheat your oven to 350°F (175°C). Line a muffin tin with silicone liners or grease it thoroughly to prevent sticking.
Combine Dry Ingredients - Whisk together the oat flour, whole oats, pumpkin pie spice, cinnamon, baking powder, and baking soda in a large bowl. This ensures an even flavor distribution.
Mix the Wet Ingredients - Using a blender or food processor, blend the pumpkin puree, cottage cheese, eggs, and protein powder until smooth. The cottage cheese will break down completely, leaving no lumps.
Bring It All Together - Slowly add the wet mixture to the dry ingredients. Gently mix until just combined. Pro tip: Avoid overmixing as it can make your muffins dense and chewy.
Fold in Chocolate Chips - Toss the chocolate chips in a little oat flour to prevent them from sinking, then fold them into the batter.
Fill the Muffin Tin - Divide the batter evenly among the muffin liners. Sprinkle the reserved chocolate chips on top for a touch of sweetness and visual appeal.
Bake - Place the muffin tin in the oven and bake for 25-27 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.
Cool and Enjoy! Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents soggy bottoms.

Notes

If the muffins are too wet for your liking, increase the oat flour to another 1/4 cup, and you'll have a bit dryer muffin. I prefer my muffins to have a lot of texture and a bit more moist is my preference!

Recommended Products

Spatula

Favorite Muffin Liners

Favorite Muffin Tin

Nutrition Facts

Calories

180

Fat

6 g

Sat. Fat

3 g

Carbs

22 g

Fiber

2 g

Net carbs

20 g

Sugar

7 g

Protein

10 g

Sodium

273 mg

Cholesterol

52 mg

The nutrition information provided is only estimated based on an online nutritional calculator. I am not a dietician. Please consult a doctor for accurate, more personal information about your health and any dietary restrictions and concerns you may have.

Expert Baking Tips

To make your muffins flawless on the first try, here are some tips to keep in mind:

Avoid Overmixing

Only mix the batter until the ingredients are just combined to keep the muffins light and airy.

Prevent Sticking

Silicone liners or thorough greasing of the tin are essential. Muffins that stick to the pan are no fun.

Prevent Chips from Sinking

Toss chocolate chips in a tablespoon of oat flour before folding them into the batter.

Keep the Muffins Moist

Measure ingredients accurately. You can add 1 tablespoon of applesauce or yogurt for extra moisture.

Even Baking

Use an oven thermometer for an accurate temperature and rotate the muffin tin halfway through baking.

Storing and Reheating Your Muffins

Short Term

Store muffins in an airtight container in the refrigerator for up to 5 days.

Long Term

Freeze individually wrapped muffins for up to 2 months. Reheat in the microwave for 15–20 seconds or in a low oven for that just-baked freshness.

You don’t need to choose between healthy and delicious—it’s all baked into these cottage cheese pumpkin protein muffins. High in protein, naturally sweetened, and full of cozy fall flavors, they’re the ultimate guilt-free indulgence for fitness enthusiasts, mindful eaters, and anyone who can’t resist the allure of pumpkin spice.

Why wait? Gather your ingredients, fire up your oven, and take the first bite of a muffin that’s as good for your body as it is for your taste buds. You won’t regret it.

We’d love to see your creations! Snap a photo, share it on social media, and tag us at @angiebloom. Have questions, or want to share your favorite add-ins? Drop a comment below or connect with us via email.

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