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Cottage Cheese Protein Pumpkin Muffins Recipe

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4.1 from 12 reviews

These Protein Pumpkin Muffins combine the creamy texture of cottage cheese and Greek yogurt with the warm spice of pumpkin pie seasoning to create soft, fluffy, and flavorful muffins perfect for a healthy breakfast or snack. Packed with protein and wholesome ingredients, they offer a slightly cheesecake-like texture with rich pumpkin flavor and a touch of sweetness from maple syrup and white chocolate chips.

  • Total Time: 42 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, plus more for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it with nonstick spray to prevent sticking.
  2. Blend Ingredients: In a blender, combine all ingredients except the mini white chocolate chips — including oats, pumpkin purée, eggs, cottage cheese, Greek yogurt, maple syrup, vanilla bean paste, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Blend for 45 to 60 seconds until the mixture is smooth and creamy.
  3. Fold in Chocolate Chips: Carefully fold the mini white chocolate chips into the batter to evenly distribute them without breaking.
  4. Fill Muffin Cups: Scoop the batter evenly into the 12 muffin cups, filling each about three-quarters full. Sprinkle additional mini white chocolate chips on top if desired for extra sweetness and decoration.
  5. Bake Muffins: Bake in the preheated oven for 26 to 28 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean when they are fully baked.
  6. Cool Muffins: Allow the muffins to rest in the tin for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Cool completely before removing from liners for easier handling and to prevent crumbling.
  • Start checking for doneness at 25 minutes to avoid overbaking as ovens may vary in heat distribution.
  • Allow muffins to cool fully before storing to prevent trapping steam, which can make them soggy in the container.
  • You can use silicone muffin molds alternately if preferred instead of paper liners.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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