Pumpkin Cottage Cheese Muffins (High-Protein & Perfectly Moist)

Pumpkin Cottage Cheese Muffins always seem to pop up on my list when I’m scrambling for a quick breakfast or snack that won’t make me feel guilty. You ever get tired of the same old banana bread or random protein bars from the store? Because, friend, I sure do. That’s exactly why I started messing around with cottage cheese in my baking. These muffins turned out way tastier than my first batch of banana cottage cheese pancakes (which are still good, don’t get me wrong) and they keep you full for hours. If you’ve already fallen in love with making cottage cheese bagel recipes, I can almost guarantee you’ll be obsessed with these too.

Why You’ll Love These Muffins

• Protein-rich & filling: Cottage cheese adds creaminess and lasting energy.
• Naturally sweetened: Maple syrup or honey brings gentle sweetness — no refined sugar overload.
• Moist texture: Pumpkin keeps every bite soft and tender.
• Kid-approved: Even picky eaters can’t tell there’s cottage cheese inside!
• Freezer-friendly: Perfect for make-ahead breakfasts or meal prep.

Easy Healthy Pumpkin Cottage Cheese Muffins

Let’s talk simple, straight-up, no-nonsense Pumpkin Cottage Cheese Muffins. (Or as my family calls them, “surprisingly good breakfast things.”) I’m always finding ways to sneak in more nutrition without losing flavor.

Pumpkin and cottage cheese do the magic here. Cottage cheese adds protein and moisture, while pumpkin keeps things soft and brings those cozy autumn vibes. If you’ve never baked with it before, learn more about the benefits of cottage cheese and why it’s a super healthy ingredient for baking.

These Pumpkin Cottage Cheese Muffins are soft, satisfying, and perfect for busy mornings. They’re the kind that disappear the moment you pull them from the oven so make a few extra, trust me.

Variations for Healthy Cottage Cheese Muffins

Maybe you want a little variety or extra pizzazz. There are so many fun ways to customize these Pumpkin Cottage Cheese Muffins, and every version turns out just as delicious as the last. I’ve tried subbing in almond flour when my in-laws (who are gluten free) pop over, and it works beautifully. A handful of chocolate chips is a total game changer, especially if you’ve got kids hanging around the kitchen while you bake these Pumpkin Cottage Cheese Muffins. One time I tossed in some chopped walnuts. Instant bakery vibes, I swear.

If you’re looking to boost the protein even more, add a scoop of vanilla protein powder. That’s my secret weapon on busy mornings when I need lasting energy without a full sit-down breakfast. Some of my friends even get creative with extra spices like cardamom, nutmeg, or allspice to add cozy depth. You do you. The beauty of these Pumpkin Cottage Cheese Muffins is that the base recipe is forgiving and open to experimentation.

I never thought I’d love a muffin this much these taste like fall married a cozy morning and dumped it in my kitchen. So easy, so good! – Sam P.

How to Make Pumpkin Cottage Cheese Muffins

Ingredients

• 1 cup pumpkin puree
• ¾ cup cottage cheese (full-fat preferred)
• 2 large eggs
• 3 tbsp maple syrup or honey
• 2 tbsp melted butter or oil
• 1 ½ cups all-purpose flour (or oat flour for a wholesome twist)
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp salt

Instructions

Step 1: Preheat the oven

Preheat to 350°F (175°C) and line a muffin tin with paper liners.

Step 2: Blend the wet ingredients

In a blender, combine pumpkin puree, cottage cheese, eggs, syrup, and melted butter until smooth.

Step 3: Mix dry ingredients

In a separate bowl, whisk flour, baking powder, cinnamon, ginger, and salt.

Step 4: Combine

Pour the wet mixture into the dry ingredients. Fold gently until just combined — streaks of flour are okay! Overmixing makes muffins dense.

Step 5: Bake

Divide batter evenly among muffin cups. Bake for 20–25 minutes, or until the tops spring back when touched.

Step 6: Cool and enjoy

Let them cool slightly before serving. The aroma will fill your kitchen — the hardest part is waiting!

Tips for Perfect Pumpkin Cottage Cheese Muffins

So maybe you’re worried about how yours turn out. Been there! Here are a few things that make or break the batch:

1. Use full-fat cottage cheese for the tastiest, creamiest results. Low-fat is fine, but you lose some richness.
2. Try not to overbake. If the tops spring back, pull them! Dry muffins are a crime against humanity.
3. Wanna boost sweetness? Sprinkle a tiny pinch of brown sugar on top before baking.
4. These muffins taste even better the next day (the flavors blend together somehow). Just keep ’em covered.

Seriously, experiment with toppings too pumpkin seeds, chopped pecans, whatever you have. I even spread some homemade cottage cheese cookie dough on mine once, which sounds weird but is a must-try.

How to Store Pumpkin Protein Muffins

Now, let’s tackle the classic problem: leftover muffins. If big if you manage not to eat them all, I store mine in an airtight container at room temp for one or two days. Beyond that, keep them in the fridge but remember to pop them in the microwave for ten seconds before eating. Nobody likes a cold, dense muffin.

They also freeze pretty well. I put a couple in a zip-style bag and tuck them away for busy mornings. Just thaw in the fridge overnight or, honestly, nuke ‘em for a few seconds. Still soft, still flavorful. Less stress, happier mornings.

Oh, and pro tip: wrap them in a towel if you’re microwaving, keeps the steam in and stops them from becoming little hockey pucks (learned that the hard way).

FAQ

Go Ahead, Bake a Batch You Deserve It

Alright, if you’re here you’re obviously curious or just hungry for something different. Wholesome, protein-packed, and weirdly crave-worthy, these muffins really do check all the boxes. Give them a shot soon your kitchen will smell like fall, your stomach will thank you, and hey, you might inspire someone else to try cottage cheese in baking (which is kinda the ultimate cooking secret).

Keep the baking fun going!
👉 Follow on Pinterest for cozy seasonal recipes and baking tips.

Pumpkin Cottage Cheese Muffins

Emily

These delightful muffins combine pumpkin and cottage cheese for a nutritious treat that’s perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Autumn

Servings 12 muffins

Calories 150 kcal

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Use canned or homemade
• 1 cup cottage cheese Can use dairy-free alternative
• 2 large eggs Room temperature
• 1/4 cup honey or maple syrup Adjust sweetness as desired
• 1 teaspoon vanilla extract Pure vanilla extract recommended

Dry Ingredients

• 1 1/2 cups whole wheat flour Can substitute with gluten-free flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon Adjust to taste
• 1/2 teaspoon ground nutmeg Can add more spices for flavor
• 1/4 teaspoon salt

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or spray with cooking oil.
• In a large bowl, mix the pumpkin puree, cottage cheese, eggs, honey (or maple syrup), and vanilla extract until well blended.
• In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Baking

• Bake in the oven for 20-25 minutes or until a toothpick comes out clean.
• Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for 2-3 days or freeze for longer storage. Thaw at room temperature or microwave.

Keyword Cottage Cheese Muffins, Fall Recipes, Healthy Muffins, Pumpkin Muffins