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High Protein Pumpkin Cottage Cheese Muffins Recipe

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

4.7 from 31 reviews

These High Protein Pumpkin Cottage Cheese Muffins are a nutritious and delicious treat perfect for breakfast or a healthy snack. Packed with protein from cottage cheese, eggs, and protein powder, combined with the natural sweetness and fiber of pumpkin and oats, these gluten-free muffins offer a moist texture and flavorful warmth from cinnamon and pumpkin spice. Dark chocolate chunks add a touch of indulgence, making these muffins both satisfying and wholesome.

Ingredients

Scale

Main Ingredients

  • 1 ¼ cup sprouted gluten-free oats or protein oats
  • 2 large pasture-raised eggs
  • 1 cup organic pumpkin puree
  • ¾ cup full-fat, organic cottage cheese
  • ½ cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice

Optional Ingredients

  • 2–4 tablespoons coconut sugar or maple syrup
  • ½ cup dark chocolate chunks plus extra for topping
  • Flaky sea salt for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with 12 parchment liners to prevent sticking and make cleanup easy.
  2. Make Oat Flour: Place the sprouted gluten-free oats in a high-speed blender and pulse until they become a fine flour-like texture, which will serve as the muffin base.
  3. Blend Wet and Dry Ingredients: Add eggs, pumpkin puree, full-fat cottage cheese, vanilla protein powder, baking powder, baking soda, vanilla extract, cinnamon, pumpkin spice, and coconut sugar or maple syrup if using, into the blender with the oat flour. Blend until the mixture is creamy and smooth. Use a spatula to scrape down the sides to ensure everything is incorporated evenly.
  4. Fold in Chocolate Chunks: Transfer the batter to a bowl and gently stir in the dark chocolate chunks using a spatula. This ensures chocolate is evenly distributed without over-blending.
  5. Fill Muffin Tins: Evenly distribute the batter into the 12 parchment-lined muffin tins. Optionally, top each muffin with a few extra chocolate chunks for extra texture and flavor.
  6. Bake Muffins: Bake in the preheated oven for about 20 minutes, or until muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
  7. Add Final Touches and Serve: Once baked, optionally sprinkle flaky sea salt on top to enhance the chocolate flavor. Allow muffins to cool slightly before enjoying.

Notes

  • Using sprouted gluten-free oats boosts nutrient absorption and digestibility.
  • You can substitute protein oats if sprouted oats are unavailable.
  • Omit the coconut sugar or maple syrup for a less sweet option, perfect for kids or low-sugar diets.
  • Full-fat cottage cheese contributes to moistness and protein but can be swapped with low-fat if preferred.
  • If you want to make this recipe vegan, substitute eggs with flax or chia egg and use a plant-based protein powder and dairy-free cottage cheese alternative.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • These muffins are great for meal prep and make a convenient grab-and-go snack.

Nutrition

Keywords: high protein muffins, pumpkin muffins, gluten-free baking, cottage cheese muffins, healthy pumpkin recipes, protein-packed snacks

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