Dessert

High-Protein Cottage Cheese Pumpkin Muffins Recipe

Bylilan Sage February 25, 2026February 25, 2026

Introduction

These High-Protein Cottage Cheese Pumpkin Muffins are a delicious and nutritious way to enjoy the flavors of fall. Packed with protein and warm pumpkin spices, they make a perfect breakfast or snack option that’s both satisfying and wholesome.

The image shows five muffins with a light brown baked base and a thick layer of creamy beige frosting on top, each sprinkled with a dusting of cinnamon powder. The muffins are placed on a clear glass cake stand with intricate leaf patterns etched into the surface, and the stand has a white base. A cinnamon stick rests on the cake stand next to the muffins. In the background, there is a bright orange teapot, and the setting is on a wooden surface with a white marbled texture nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (full-fat or 2%)
4 large eggs (room temperature)
½ cup pumpkin purée (100% pure, not pumpkin pie filling)
¼ cup coconut oil (melted and cooled slightly)
2 tsp vanilla extract
1 ½ cups almond flour (super-fine, blanched)
½ cup protein powder (vanilla or unflavored)
½ cup sweetener of choice (erythritol, monk fruit, or coconut sugar)
1 ½ tsp baking powder
2 tsp pumpkin pie spice

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil.
Step 2: In a blender or food processor, combine the cottage cheese, eggs, pumpkin purée, melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy.
Step 3: Add the almond flour, protein powder, sweetener, baking powder, and pumpkin pie spice to the wet mixture. Mix until everything is fully combined. The batter should be thick but easy to scoop.
Step 4: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Step 5: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
Step 6: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Enjoy warm or at room temperature, optionally topped with your favorite cream cheese frosting.

Tips & Variations

For extra moisture, try adding a tablespoon of Greek yogurt or applesauce to the batter.
Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer a custom spice blend.
Use different protein powders (whey, pea, or soy) to suit your dietary preferences and maintain the protein boost.
If you want sweeter muffins, increase the sweetener by 1–2 tablespoons according to your taste.
To make these muffins nut-free, try using oat flour instead of almond flour, though texture will vary.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, thaw frozen muffins overnight in the fridge and warm in the microwave or oven for a few minutes until heated through.

How to Serve

There are six small, round muffins on a decorative stand with a white base, each topped with a thick layer of creamy white frosting sprinkled with a fine dusting of cinnamon. One muffin is cut in half, showing a dense, moist, light beige interior. The stand is placed on a wooden surface, with a small orange pumpkin-shaped container in the background, all set against a white marbled texture. The muffins have a golden brown exterior with slight darker spots where baked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added sugars and spices which will alter the flavor and texture. Use 100% pure pumpkin purée for best results.

Are these muffins suitable for a low-carb diet?

Yes, using almond flour and a low-carb sweetener like erythritol or monk fruit makes these muffins a great option for low-carb or keto-friendly diets.