Why You’ll Love Pumpkin Spice Cottage Cheese Protein Muffins Recipe
These muffins combine cozy pumpkin spice flavor with a boost of protein and wholesome ingredients. They’re easy to mix in one bowl, perfect for meal prep, and satisfy both sweet cravings and nutritional needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ¼ cup oat flour (scoop and level)
1 cup pumpkin puree
¾ cup Greek yogurt
2 large eggs
½ cup vanilla protein powder (about 50 g)
½ tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ cup dark chocolate chips
Directions
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Preheat your oven to 350°F (about 175°C) and grease or line a 12‑cup muffin tin.
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In a large bowl, mix together the oat flour, pumpkin puree, Greek yogurt, eggs, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda until just combined.
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Fold in the dark chocolate chips, saving a few to sprinkle on top if you like.
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Divide the batter evenly among the muffin cups.
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Bake for 25–30 minutes, or until a toothpick inserted into a muffin comes out clean.
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Let the muffins cool slightly before enjoying or storing.
Servings and timing
This recipe makes 12 muffins total.
Prep time: about 10 minutes
Bake time: about 25–30 minutes
Total time: around 35 minutes
Variations
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Nutty Addition: Stir in chopped pecans or walnuts for extra crunch.
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Dairy‑Free Version: Replace the Greek yogurt with coconut yogurt and use a plant‑based protein powder.
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Extra Spice: Add a pinch of ginger or nutmeg for a deeper fall spice profile.
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Sweeter Option: Use mini chocolate chips or add a tablespoon of maple syrup if you prefer sweeter muffins.
Storage/Reheating
Short‑term: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate if your kitchen is warm.
Longer storage: Freeze cooled muffins in a freezer bag (separating layers with parchment) for up to 3 months.
Reheat: Warm in the microwave for 20–30 seconds or in a toaster oven at 325°F (about 160°C) for 5 minutes.
FAQs
What if I don’t have oat flour?
You can use almond flour or whole wheat pastry flour instead, but the texture will be different because oat flour keeps muffins light and tender.
Can I make these without protein powder?
Yes. Leave out the protein powder and add an extra ½ cup of oat flour; you may want to sweeten slightly with a bit of maple syrup.
Are these muffins gluten‑free?
If you use certified gluten‑free oat flour and gluten‑free protein powder, these muffins can be gluten‑free.
Can I skip the chocolate chips?
Yes, you can omit the chocolate chips or swap them with raisins or chopped nuts.
How do I know when they’re done baking?
Insert a toothpick into the center of a muffin — if it comes out clean or with just a few moist crumbs, they’re done.
Can I double this recipe?
Yes, you can easily double the ingredients and bake in batches or use two muffin tins.
What’s the best way to mix the batter?
Mix until just combined. Overmixing can make the muffins dense.
Are these suitable for meal prep?
Yes, they freeze well and reheat easily, making them ideal for weekly meal prepping.
Can I add extra veggies?
You could try adding finely grated zucchini for more moisture and nutrients — just squeeze out excess liquid first.
How much protein is in each muffin?
Each muffin has about 9–10 g of protein, depending on the protein powder you use.
Conclusion
These Pumpkin Spice Cottage Cheese Protein Muffins are a delicious and nutritious bake for fall or any time you want a cozy, protein‑rich snack. With simple ingredients and easy steps, they’re perfect for breakfasts, snacks, or meal prep.
