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Freshly baked pumpkin spice cottage cheese breakfast muffins on a white plate in a cozy kitchen with natural light.

Pumpkin Spice Cottage Cheese Breakfast Muffins – Cozy, High-Protein & Naturally Sweetened


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  • Author: Samantha Green
  • Yield: 6 muffins

Description

These Pumpkin Spice Cottage Cheese Breakfast Muffins are high-protein, gluten-free, and naturally sweetened. Perfect for cozy fall mornings or meal prep.


Ingredients

1/2 cup cottage cheese

1/2 cup canned pumpkin purée

2 large eggs

1/4 cup maple syrup or honey

1 tsp vanilla extract

3/4 cup almond flour

1/4 cup oat flour (or more almond flour for lower carbs)

1 scoop unflavored or vanilla protein powder (optional)

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 tsp baking powder

Pinch of salt


Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or lightly grease.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the cottage cheese, pumpkin purée, eggs, maple syrup, and vanilla until smooth.

Step 3: Stir in Dry Ingredients

Add almond flour, oat flour, protein powder (if using), spices, baking powder, and salt. Mix until just combined.

Step 4: Fill & Bake

Divide the batter evenly into the muffin cups.

Bake for 18–22 minutes or until a toothpick comes out clean.

Step 5: Cool & Enjoy

Let cool for 10 minutes. Serve warm, or store in an airtight container.

Notes

Add chopped pecans or dark chocolate chips for extra texture.

Great for meal prep—store in fridge up to 4 days or freeze.

Reheat in the microwave for 15–20 seconds for a warm, spiced breakfast.

  • Category: Breakfast
  • Cuisine: American