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Wholesome High-Protein Pumpkin Oat Muffins

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These naturally sweetened, protein-packed muffins are made with cottage cheese, oats, and pumpkin for a moist, tender texture. Perfect for meal prep, they keep you full for hours without any refined sugar or protein powder.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup cottage cheese (full-fat or low-fat, small-curd preferred)
  • 2 large eggs (room temperature preferred)
  • 1/3 cup maple syrup (pure maple syrup)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats (old-fashioned oats, not quick oats)
  • 1/2 cup oat flour (homemade or store-bought)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon cinnamon
  • 1/4 cup melted coconut oil or unsalted butter
  • 1/3 cup dark chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons hemp seeds or chia seeds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick spray.
  2. Blend the cottage cheese in a blender or food processor until completely smooth (about 30 seconds). Scrape down sides and blend again if needed. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, blended cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil (or butter) until well combined and smooth.
  4. In a separate medium bowl, whisk together the rolled oats, oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no clumps remain.
  5. Add the dry ingredients to the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. If using optional add-ins (chocolate chips, nuts, seeds), gently fold them in. Reserve a few chocolate chips to sprinkle on top before baking if desired.
  7. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Use an ice cream scoop or large spoon for even portions.
  8. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Check at 18 minutes.
  9. Cool the muffin tin on a wire rack for 5 minutes, then carefully transfer the muffins directly to the wire rack to cool completely (at least 10 minutes before serving).

Notes

For best texture, do not skip blending the cottage cheese. Let batter rest 5 minutes before baking for more tender muffins. Use rolled oats, not quick oats. Muffins keep at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 3 months. Flavors deepen after a day.

Nutrition

Keywords: pumpkin muffins, high protein muffins, healthy breakfast, oat muffins, cottage cheese muffins, meal prep breakfast, no refined sugar, fall baking

Find it online: https://evabake.com/wholesome-high-protein-pumpkin-oat-muffins/