Ingredients
Scale
- 1¼ cups old-fashioned rolled oats
- 2 large eggs
- 1 cup pure pumpkin purée
- ¾ cup full-fat cottage cheese
- ½ cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 2–4 tablespoons coconut sugar or maple syrup, optional
- ½ cup dark chocolate chips or chunks, optional
- Pinch of flaky sea salt, optional
Instructions
- Preheat the oven to 350°F or 177°C and line a 12-cup muffin pan.
- Blend the oats until they form a fine flour.
- Add the eggs, pumpkin, cottage cheese, protein powder, baking powder, baking soda, vanilla, cinnamon, pumpkin spice, and optional sweetener.
- Blend until smooth and creamy.
- Fold in the optional chocolate chips.
- Divide the batter evenly among 12 muffin cups.
- Bake for 20 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Let cool briefly before serving.
Notes
Use pure pumpkin purée, not pumpkin pie filling. Blend the cottage cheese thoroughly so the muffins have a smooth texture. Greek yogurt can replace the cottage cheese, although the texture and protein content will change. Maple syrup can replace coconut sugar. The sweetener can be omitted for a less-sweet breakfast muffin. Chopped walnuts or pecans can replace or accompany the chocolate chips. A second tested cottage-cheese pumpkin muffin recipe also uses pumpkin, cottage cheese, Greek yogurt, oats, and a 350°F oven, supporting this blender-style method. Estimated per muffin, depending on protein powder and optional additions: 130–170 kcal; protein 10–15 g; carbs 15–20 g; fat 4–7 g; fiber 2–3 g.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: Approximately 130–170 kcal per muffin