Pumpkin Spice Cottage Cheese Protein Muffins – High-Protein & Fall-Inspired

First off, thank you for being here! Every time you stop by, it feels like we’re sitting down in my cozy kitchen together, sipping coffee and swapping recipes. Today, I’m beyond excited to share a recipe that combines comfort, nutrition, and a touch of autumn magic: Pumpkin Spice Cottage Cheese Protein Muffins.

These muffins are soft, moist, lightly spiced, and packed with protein—perfect for breakfast, a snack, or a healthy sweet treat. And yes, they taste just as cozy as a warm sweater on a crisp fall morning. 🍂

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Overview of Recipe Content

These muffins are a wholesome fusion of protein-packed cottage cheese and the cozy flavors of pumpkin spice. They’re perfect for:

• A grab-and-go breakfast
• A post-workout snack
• A fall-themed bake sale treat
• Healthy holiday baking swaps

Why you’ll love them:

• High in protein, keeping you full longer.
• Naturally sweetened with honey, maple syrup, or your favorite sweetener.
• Gluten-free option available.
• Make-ahead friendly!

Taste: Soft and tender with just the right amount of pumpkin spice warmth. Sweet but not overly indulgent.

Ingredients You’ll Need:

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• 1 cup cottage cheese
• 2 large eggs
• ½ cup pumpkin puree (not pie filling)
• ¼ cup honey, maple syrup, or sweetener of choice
• 1 tsp vanilla extract
• 1 cup oat flour (or blend rolled oats into flour)
• 1 ½ tsp pumpkin pie spice (or cinnamon, nutmeg, and cloves)
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• Optional: chocolate chips, chopped nuts, or dried cranberries

Tools Needed:

• Mixing bowls
• Blender or food processor (to smooth cottage cheese)
• Muffin tin + liners
• Whisk and spatula

Substitutions:

• Swap cottage cheese with Greek yogurt.
• Use almond flour for a lower-carb version.
• Add protein powder for an extra boost.
• Vegan? Try dairy-free yogurt + flax eggs.

How to Make Pumpkin Spice Cottage Cheese Protein Muffins

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1. Blend the base – In a blender or food processor, blend cottage cheese, eggs, pumpkin puree, sweetener, and vanilla until smooth and creamy.
2. Mix dry ingredients – In a separate bowl, whisk together oat flour, pumpkin spice, baking powder, baking soda, and salt.
3. Combine – Gently fold the wet mixture into the dry ingredients until just combined. Don’t overmix!
4. Optional add-ins – Fold in chocolate chips, walnuts, or cranberries for extra flavor.
5. Bake – Divide batter into a lined muffin tin (about 10–12 muffins). Bake at 350°F (175°C) for 18–22 minutes, until golden and a toothpick comes out clean.
6. Cool & enjoy – Let muffins cool slightly before removing from the pan. They taste even better the next day!

The aroma of pumpkin spice will fill your kitchen and honestly—waiting for them to cool is the hardest part!

What to Serve with Pumpkin Spice Cottage Cheese Protein Muffins

• Pair with a steaming mug of chai or coffee.
• Serve alongside Greek yogurt and fruit for a complete breakfast.
• Drizzle with almond butter or cream cheese frosting for a cozy dessert twist.

Tips for Making It Perfect

• Blend the wet ingredients well so the cottage cheese doesn’t leave lumps.
• Don’t overmix the batter—it keeps muffins tender.
• Use parchment liners for easy removal.
• Make them mini for kids’ lunchboxes or snacks.

Storage Instructions

• Room temp: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for up to 5 days.
• Freezer: Freeze individually wrapped muffins for up to 2 months. Reheat in the microwave for 30 seconds.

General Information

Pumpkin spice has been a cozy kitchen tradition in the U.S. for decades. Cottage cheese might seem like a surprising addition, but trust me—it adds moisture, creaminess, and a powerful protein punch without altering the flavor.

These muffins fit beautifully into fall baking traditions while staying aligned with today’s health-conscious cooking.

Frequently Asked Questions

1. Can I make these muffins gluten-free?
Yes! Just use certified gluten-free oat flour or almond flour.

2. Can I make them dairy-free?
Swap cottage cheese with a dairy-free Greek-style yogurt alternative.

3. Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it—pie filling has added sugar and spices that will alter the recipe.

4. Can I add protein powder?
Yes! Replace ¼ cup of oat flour with your favorite vanilla protein powder.

5. How do I keep them moist?
Don’t overbake, and store properly in an airtight container.

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Conclusion

These Pumpkin Spice Cottage Cheese Protein Muffins are the definition of cozy-meets-nourishing. With every bite, you get that nostalgic autumn warmth while fueling your body with protein and wholesome ingredients.

If you loved this, you might also enjoy these other recipes from my kitchen:

• Protein Cookie Dough

Thank you for baking with me today, friends. I can’t wait to see your creations!

Interactive Elements

If you make these muffins, please leave a review below—I love hearing your feedback!
And don’t forget to share your photos on Pinterest at Poulef Recipes Pinterest or tag me on Instagram so I can cheer you on

Nutritional Information (per muffin, approx.)

Calories	Protein	Carbs	Sugar	Fat	Fiber
130	9g	14g	6g	4g	2g

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