High Protein Cottage Cheese Pumpkin Muffins
Nutrition Snapshot
If you want a pumpkin muffin that’s moist, naturally sweetened, and higher in protein without using any protein powder, you’re in the right place. These pumpkin cottage cheese muffins blend together in minutes, use simple ingredients you already have on hand, and taste like the perfect fall pairing with a hot cup of coffee.
I tested at least six versions of this recipe before landing on the one I’m sharing today. Rolled oats beat out oat flour for texture and cost, maple syrup gave the muffins the moisture they needed, and cottage cheese created that soft, tender crumb without making them dense. The result? A batch of 15 chocolate-studded pumpkin muffins that are easy, cozy, and ideal for grab-and-go breakfasts or snacks.
If you’re as pumpkin-obsessed as I am, you’ll want to check out a few more high-protein fall favorites. My no-bake pumpkin cheesecake jars are perfect when you want something creamy and quick, the cottage cheese pumpkin pie is a lighter take on the classic holiday dessert, and the mini pumpkin cheesecake bites are ideal for parties or snack prep. They all use real ingredients, pack in extra protein, and keep those cozy fall flavors going.
Ingredients and substitutions
This is a highlight of some key ingredients, the full ingredient list is below in the recipe card.
- Pumpkin Purée– Use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already has added sugar and spices, which will throw off both the flavor and texture.
- Cottage Cheese – I recommend using a full-fat cottage cheese (4% or higher). The extra fat helps keep the muffins moist and tender, and blends smoothly into the batter. I tested lower-fat options and they didn’t turn out as well.
- Maple Syrup– Honey can work here, but I love the warm flavor maple syrup adds to pumpkin recipes. Make sure you’re using real maple syrup, not the pancake syrup that’s maple-flavored, since it won’t bake the same.
- Rolled Oats – Rolled oats blend beautifully into the batter and give these muffins the perfect texture. Instant oats can also be used if that’s what you have. If you need this recipe to be gluten free, be sure your oats are certified gluten free.
Step by step instructions
Add pumpkin puree, cottage cheese maple syrup and eggs to blender. Blend until smooth. Add rolled oats, pumpkin pie spice, cinnamon, baking powder and salt to blender. Blend again until smooth. To the pumpkin batter, add mini chocolate chips. Stir in with a spoon. Add parchment paper liners to muffin tin. Pour in pumpkin mixture to the top. Optional: top with additional chocolate chips. Bake in 350F oven for 30 minutes. Allow to cool before enjoying.
Tips for success
- I prefer using mini chocolate chips because you get chocolate in every single bite.
- For that photo-worthy bakery look, sprinkle a few extra mini chocolate chips on top before baking.
- This recipe makes 15 muffins, so if you only have one muffin tin, bake them in two batches. I usually do 8 first and 7 next.
- I typically let the muffins cool most of the way in the pan before removing them—they hold their shape better. If you’re baking multiple batches, give them at least 5–10 minutes before transferring to a cooling rack.
What makes this high in protein
- Cottage cheese – One cup of cottage cheese typically contains 25 to 28 grams of protein (depending on the fat content).
Pumpkin Cottage Cheese Oat Muffins
Recommended Equipment
Ingredients
- 1 cup pumpkin purée
- 16 oz cottage cheese, 4% is ideal
- ⅔ cup maple syrup
- 4 large eggs
- 2½ cups rolled oats
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup mini chocolate chips, stirred in, not blended
Instructions
- Preheat oven to 350°F (175°C). Line muffin tins with parchment liners or silicone liners.
- In a high-speed blender, combine the pumpkin purée, cottage cheese, maple syrup, and eggs.1 cup pumpkin purée | 16 oz cottage cheese | ⅔ cup maple syrup | 4 large eggs
- Blend until the mixture is completely smooth.
- Add the rolled oats, cinnamon, pumpkin pie spice, baking powder, vanilla, and salt to the blender.2½ cups rolled oats | 1 teaspoon cinnamon | 2 teaspoons pumpkin pie spice | 2 teaspoons baking powder | 1 teaspoon vanilla extract | Pinch of salt
- Blend again until the batter is completely smooth and the oats have broken down fully.
- Pour the batter into a mixing bowl. Add the mini chocolate chips and fold in gently with a spoon (do not blend).½ cup mini chocolate chips
- Fill muffin liners to the very top, this recipe makes 15 muffins.Optional: add some additional chocolate chips to the top to make them more aesthetic.
- Bake for 30 minutes, or until the tops are set and a toothpick comes out clean.
- Let cool completely in the pan, then the liner will easily pull away. Store in the fridge for up to a week.
Notes
- If you don’t have a high-speed blender, blend the cottage cheese mixture until completely smooth before adding the oats. This helps break down any curds and ensures a smooth batter.
- Mix the chocolate chips in by hand. Blending them in can cause them to break down or melt into the batter.
- Always use parchment or silicone muffin liners. I haven’t tested this batter directly in the muffin tin, and it may stick.
- Fill the muffin liners all the way to the top, this helps the muffins rise instead of baking up flat.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Other add-ins
You can also have some fun with extra mix-ins if you want to change things up. Chopped pecans or walnuts add a great crunch, and toasted coconut flakes bring a subtle sweetness. If you’re into a little warmth and spice, finely diced crystallized ginger works beautifully. And for a holiday twist, try stirring in a tablespoon of molasses plus ½ teaspoon of dried ginger to give the muffins a cozy, gingerbread vibe.
Common questions
Can you taste the cottage cheese?
Nope. Once it’s blended, the cottage cheese becomes completely smooth and you won’t taste it at all. It just adds protein and moisture without any “cottage cheese” flavor.
Can I substitute the cottage cheese?
You can swap in full-fat Greek yogurt if needed. Just know it will give the muffins a slight tang and the texture may be a little softer than the cottage cheese version.
How should I store these muffins?
Store them in an airtight container in the fridge for up to 1 week. They stay moist and don’t dry out.
Can these muffins be frozen?
Yes, these freeze really well. Freeze them in a single layer, then transfer to a freezer bag. When you’re ready to eat them, move a muffin from the freezer to the fridge overnight or to the counter for about an hour and they will be perfect to enjoy. I like to pop them in the toaster oven to warm up when I have the chance.
