If There’s One Muffin Recipe I Make On Repeat—This Is It

It’s kinda funny… I actually started making these high protein pumpkin cottage cheese muffins on a total whim during a random Sunday morning. Honestly, it was one of those days when you open the fridge and stare at that lonely tub of cottage cheese and think, “Well, you’re not gonna eat yourself!” Plus, I had a can of pumpkin left over from Thanksgiving pie experiments (don’t ask how the pie turned out; let’s just say it was more like a puddle). Anyway, I threw these together, thinking they’d be “just okay.” Fast forward: my partner and our usually-muffin-skeptical neighbor both requested the recipe. “Are these… healthy?” they asked as they inhaled them. Yes. Yes, they are!

Why I Keep Coming Back To These Muffins

I make this when I’ve got a million things going on (which is most weeks), and I need something for breakfast that isn’t, you know, just toast again. My family goes a bit bonkers for these because they aren’t dry like some other so-called healthy bakes and there’s actually a proper pumpkin flavor. (Sometimes they’re a tad too obsessed: I have to hide a few muffins behind the spinach in the fridge so I have snack options for later.)

Plus, I’ve gotten lazy about protein shakes honestly, so if I can sneak protein into a snack that also feels like autumn in every bite, I’m all in. One thing, though—I used to curse at cottage cheese lumps in the batter—turns out, a quick blend solves that beautifully! So now I’ve got no excuses not to make these when the craving hits.

So, Here’s What You’ll Need (And What You Can Get Away With)

1 cup canned pumpkin puree—Not pumpkin pie filling. I’ve also mashed roasted sweet potato in a pinch, works fine!
3/4 cup cottage cheese—Full fat or low fat honestly both work. My grandmother used to swear by Daisy, but I just grab whatever’s on sale. One time I accidentally grabbed ricotta and, you know what, not half bad (just a little denser).
2 large eggs—Room temp if I remember (which is rare), straight form fridge if not.
1/3 cup maple syrup—Or honey or even agave syrup; I’ve been known to do half maple half brown sugar for bonus flavor.
1 1/2 cups oat flour—Store bought or DIY from blitzed oats in the blender is fine. No oat flour? Whole wheat flour totally works, though the texture’s a bit heartier (read: more “chewy breakfast brick,” but I like it sometimes).
1 scoop vanilla protein powder—Or unflavored. Sometimes I skip it altogether if I’m low.
1 teaspoon baking powder
1/2 teaspoon baking soda
Generous pinch salt (my “generous” is maybe 1/3 teaspoon?)
2 teaspoons pumpkin pie spice or your favorite combo of cinnamon, nutmeg, ginger, clove—Honestly, whatever’s left of the spice jar works
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans (optional—my family’s not big on nuts, but I love a little crunch)
A handful of chocolate chips if, like me, you’ve got a sweet tooth some days. Or not.

How I Make Them (With a Little Chaos)

Preheat your oven to 350°F (that’s 180°C if you’re a metric fan). Line a muffin tin with papers or, if you’re like me and always run out, just grease the heck out of it with butter or a spritz of oil.
In a blender or food processor, toss in the cottage cheese, pumpkin, eggs, maple syrup, and vanilla. Give it a good blitz—smoothish is fine. Actually, the first time I did this by hand, there were some serious cottage cheese blobs; not my favorite, but edible. Blender = much better.
Pour the blended mixture into a bowl. Add in your oat flour, protein powder, spices, baking powder, baking soda, and salt. Mix just until combined. It may look, I don’t know, kinda sticky/soupy? Don’t sweat it.
Fold in any extras you like (nuts, chocolate chips, raisins—if you must!). This is also where I sneak a taste because, well, someone has to quality control.
Scoop the batter into your muffin tin—fill them almost to the top for big, bakery-style muffins or a little less for snack sized.
Bake 22-24 minutes, or until a toothpick comes out with just a crumb or two. Don’t panic if the tops look a bit uneven; muffins have personalities.
Let cool in the tin 5 minutes—or until you can touch without yelping; then move to a rack. Or just eat one warm. I always do.

Notes From My Many (Many) Muffin Trials

They freeze pretty well, but I once left them in a zip bag with too much steam, and, wow, soggy city. So, definitely cool them completely first.
If you like super-sweet muffins, up the syrup a bit, but honestly, I find these just sweet enough.
Oat flour can be a little thirsty—if your batter seems too thick, splash in a tablespoon of milk (any kind) until it loosens up. There’s no magic number.

You Know, I Tried Variations…

I’ve swapped the pumpkin for mashed banana sometimes—pretty tasty, though a little denser. Blueberries looked pretty but, honestly, made it a bit soggy (wouldn’t recommend unless you’re into that texture). Once I got wild and stirred in some shredded carrot and a handful of raisins—kinda like a protein-packed carrot cake. The best experiment, IMO, was dark chocolate chips and walnuts. My brother-in-law said “these taste like healthy brownies,” which…well, sorta?

Equipment—I Make Do With What I’ve Got

Blender or food processor: Super handy for that smooth batter. No blender? Just mash the cottage cheese with a fork and whisk like mad—works fine, arm workout included.
Muffin tin + papers: Or a greased tin. I once used silicone muffin cups I found on King Arthur Baking and they popped out so easily!
Mixing bowls & a spatula: I sometimes use a wooden spoon, but I’ve snapped a couple. Go gentle.

High Protein Pumpkin Cottage Cheese Muffins

How To Store Them (Although…Good Luck!)

These are best fresh but keep in an airtight container in the fridge up to four days. In my house, though, they *never* last that long—I made a double batch last Friday, and my partner’s “snacks” were mysteriously gone Saturday morning (still love you, Matt!). You can freeze them for a couple months, just wrap them well.

Serving Time—How We Enjoy Them

I love these warm with a slather of salted butter (don’t judge—that sweet and salty combo is unbeatable). My sister likes to split them and toast with a little Greek yogurt and a drizzle of maple syrup. Here’s a weird one: my dad dunks them in coffee. Actually, not bad.

Pro Tips: Lessons I’ve Learned The Not-So-Easy Way

Don’t skip blending the wet stuff. I once tried to “save time” and had little white cheese blobs—tasty but odd.
Let them cool in the tin at least a few minutes before moving. Rushing that step gave me more than a few muffin casualties.
No need to overmix. The first few times I went to town with the spatula and got rubbery muffins. Mix just until everything’s moistened, and you’re golden.

Your Questions (Yes, I’ve Heard a Few!)

Can I skip the protein powder?: Absolutely. They’ll still be quite high in protein because of the cottage cheese and eggs. The texture changes a bit (softer), but they’re yummy.
What about making these gluten free?: Oat flour is naturally gluten free (if you get certified oats—check brands like Bob’s Red Mill), so use those and avoid wheat flour, and you’re all set.
Are these kid friendly?: I think so! My nephew’s picky and still demolished these. Maybe skip the nuts for the little ones though.
My batter looks…odd. Is it supposed to?: Yep! Sometimes it seems almost too thick. Trust the process. If it’s super stiff, a few splashes of milk won’t hurt. Just don’t go overboard, right?
Can I use Greek yogurt instead of cottage cheese?: Actually, yeah. I’ve tried it with thick yogurt (see this cake recipe I like for inspiration) and it was just as good, although a bit less tangy.

And there you have it: a muffin that feels like wrapping yourself in a jumper on a crisp autumn day and still powers you through the busiest of mornings. Let me know how your batch turns out—or if you have kitchen disasters you’d like to share (makes me feel better about my own, honestly).

High Protein Pumpkin Cottage Cheese Muffins