These Cottage Cheese Protein Pumpkin Muffins are moist, flavorful, and packed with protein. Made with pumpkin purée, oats, cottage cheese, and Greek yogurt, they offer a nutritious twist on classic pumpkin muffins. Enhanced with warm spices and mini white chocolate chips, these muffins are perfect for a healthy breakfast, snack, or dessert.
Total Time:38 minutes
Yield:12 muffins
Ingredients
Main Ingredients
1 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
½ cup cottage cheese
¼ cup Greek yogurt (plain, 2% or nonfat)
¼ cup maple syrup (or honey)
2 tsp vanilla bean paste (or vanilla extract)
1 ½ cups old fashioned oats
1 ½ tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup mini white chocolate chips + more for topping
Instructions
Preheat Oven: Preheat your oven to 350°F and prepare a muffin tin by lining it with paper liners or spraying with nonstick spray to prevent sticking.
Blend Ingredients: Add all ingredients except the white chocolate chips into a blender: oats, pumpkin purée, eggs, cottage cheese, Greek yogurt, maple syrup, vanilla bean paste or vanilla extract, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Blend until the batter is smooth and creamy, about 45 to 60 seconds.
Fold in Chocolate Chips: Gently fold the mini white chocolate chips into the batter ensuring an even distribution.
Scoop Batter: Evenly scoop the batter into 12 muffin cups, filling each about ¾ full. Sprinkle additional mini white chocolate chips on top if desired for extra sweetness and texture.
Bake Muffins: Bake in the preheated oven for 28 minutes or until a toothpick inserted in the center comes out clean and the muffins have a light golden color.
Cool and Serve: Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Use old fashioned oats for best texture; quick oats will make the muffins too dense.
You can substitute maple syrup with honey for a different sweetness profile.
For a dairy-free version, substitute cottage cheese and Greek yogurt with plant-based alternatives.
Make sure not to overfill the muffin cups to allow the muffins to rise properly.
These muffins store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Adding more pumpkin pie spice or cinnamon can enhance the autumnal flavor.
