If you love pumpkin spice but want a healthier twist, these Pumpkin Cottage Cheese Muffins are the perfect fall treat! Moist, fluffy, and packed with protein, these muffins combine pumpkin puree, warm spices, and cottage cheese for a deliciously satisfying snack or breakfast.
Unlike traditional pumpkin muffins, this recipe gets an extra boost of protein from cottage cheese, making them more filling and nourishing without sacrificing flavor. They’re lightly sweet, perfectly spiced, and a great make-ahead option for busy mornings. 🍂
✨ Why You’ll Love These Muffins
- Protein-Packed – Cottage cheese adds creaminess and a healthy boost.
- Moist & Fluffy – Perfect texture, never dry.
- Fall Flavors – Pumpkin puree + cinnamon, nutmeg, and cloves.
- Meal Prep Friendly – Make a batch and enjoy all week.
🥘 Ingredients You’ll Need
- 1 cup pumpkin puree
- ¾ cup cottage cheese
- 2 eggs
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 ½ cups oat flour (or all-purpose)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- Pinch of salt
👩🍳 Step-by-Step Instructions
- Preheat oven – Set oven to 350°F and line a muffin tin with paper liners.
- Blend wet ingredients – In a blender, puree pumpkin, cottage cheese, eggs, maple syrup, and vanilla until smooth.
- Mix dry ingredients – In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine – Pour wet mixture into dry and stir gently until combined.
- Bake – Divide batter into muffin tin and bake 18–22 minutes, or until toothpick comes out clean.
- Cool & serve – Let muffins cool slightly before enjoying warm or storing for later.
🍴 Serving Tips
- Spread with almond butter or peanut butter for extra protein.
- Add chocolate chips or chopped nuts for a fun twist.
- Pair with coffee or tea for a cozy fall breakfast.
FAQs
Do these muffins taste like cottage cheese?
Nope! The cottage cheese blends in smoothly, giving extra protein and creaminess without altering the
Can I make these gluten-free?
Yes — just use certified gluten-free oat flour or almond flour.
How do I store pumpkin cottage cheese muffins?
Keep in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.
Can I use Greek yogurt instead of cottage cheese?
Yes — the texture will be slightly different, but still moist and delicious.
Pumpkin Cottage Cheese Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a blender, combine pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla. Blend until smooth.
- In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Pour the blended wet ingredients into the dry mixture. Stir gently until just combined.
- Divide batter evenly into prepared muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool for a few minutes before enjoying or storing.
Nutrition
Notes
From your stove to our hearts
share your delicious take!Final Thoughts
These Pumpkin Cottage Cheese Muffins are a cozy, protein-packed twist on a fall favorite. Perfectly spiced, lightly sweetened, and wonderfully moist, they’re a healthier muffin you’ll feel good about enjoying any time of day. Bake a batch on the weekend, and you’ll have grab-and-go snacks or breakfasts ready all week. 🍂