Description

Delicious and nutritious high-protein cottage cheese pumpkin muffins that are perfect for a healthy breakfast or snack. These muffins feature creamy cottage cheese combined with pumpkin purée, almond flour, and protein powder for a moist, dense texture packed with flavor and nutrition. They are lightly sweetened with a keto-friendly sweetener and spiced with classic pumpkin pie spice, making them ideal for autumn or year-round enjoyment.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Preheat Oven. 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 to prevent sticking.
Blend Wet Ingredients. In a blender or food processor, combine the cottage cheese, eggs, pumpkin purée, melted coconut oil, and vanilla extract. Blend until the mixture is completely smooth and creamy, ensuring even distribution of wet ingredients.
Mix In Dry Ingredients. Add the almond flour, protein powder, sweetener, baking powder, and pumpkin pie spice to the wet mixture. Mix thoroughly until all ingredients are fully combined resulting in a thick but easy-to-scoop batter.
Fill Muffin Cups. Evenly divide the batter among the 12 muffin cups, filling each about ¾ full to allow room for rising during baking.
Bake. Place the muffin tin in the oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and improves texture.
Serve and Store. Enjoy the muffins warm or at room temperature, optionally topped with your favorite cream cheese frosting for extra indulgence. Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months for longer storage.

Notes

The recipe works with full-fat or 2% cottage cheese depending on your preference for richness.
Using a keto-friendly sweetener like erythritol or monk fruit keeps the muffins low carb while coconut sugar adds a natural sweetness with some carbs.
Ensure eggs are at room temperature to help the batter blend smoothly.
If you don’t have a blender, you can use a food processor or mix thoroughly by hand, but texture may vary slightly.
For a dairy-free variation, swap cottage cheese with silken tofu and use a plant-based protein powder.
Make sure to line or grease the muffin tin well to avoid sticking due to the moisture in cottage cheese and pumpkin.
These muffins freeze well; thaw overnight in the fridge or warm gently in a microwave before eating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin muffins, high protein muffins, cottage cheese muffins, healthy pumpkin recipe, low carb pumpkin muffins, protein packed breakfast, gluten free muffins