These Pumpkin Spice Cottage Cheese Breakfast Muffins are my cozy, high-protein go-to for crisp mornings when I want something warm and nourishing. They’re naturally sweetened, gluten-free, and packed with wholesome ingredients—plus, I love that the cottage cheese adds moisture and a boost of protein without any dairy-heavy aftertaste. Each bite tastes like fall, and I never feel weighed down after enjoying one (or two).
Why You’ll Love This Recipe
There’s so much I love about these muffins—they make mornings feel a little more special without requiring a ton of work:
- High-protein from cottage cheese and optional protein powder
- Naturally sweetened with maple syrup or honey
- Cozy fall flavor from pumpkin pie spice and cinnamon
- Gluten-free and refined sugar-free
- Moist and fluffy texture without any dairy overload
- Easy to make ahead for grab-and-go breakfasts
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup cottage cheese
- 1/2 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon 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 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
Directions
- I preheat my oven to 350°F (175°C) and line or grease a muffin tin (makes about 6 muffins).
- In a mixing bowl, I whisk together the cottage cheese, pumpkin purée, eggs, maple syrup or honey, and vanilla extract until smooth.
- I stir in the almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt until fully combined.
- I divide the batter evenly into 6 muffin cups.
- I bake for 20–25 minutes, or until a toothpick comes out clean and the tops are set.
- I let them cool in the tin for a few minutes, then transfer to a rack to cool completely.
Servings and timing
This recipe makes 6 muffins. It takes about 10 minutes to prep and 20–25 minutes to bake, so I can have a batch ready in under 40 minutes.
Variations
Sometimes I fold in chopped walnuts or pecans for crunch, or add a few dark chocolate chips when I want a sweeter treat. I’ve also used mashed banana instead of pumpkin for a different flavor profile. For more spice, I double the cinnamon or add a dash of ground ginger.
Storage/reheating
I store the muffins in an airtight container in the fridge for up to 5 days. They reheat beautifully in the microwave for about 15 seconds. If I want to freeze them, I wrap each one individually and thaw overnight or warm in the microwave straight from frozen.
FAQs
Can I use Greek yogurt instead of cottage cheese?
Yes, I’ve swapped cottage cheese with full-fat Greek yogurt—it works well and still keeps the muffins moist and protein-packed.
Do I need to use protein powder?
No, it’s totally optional. I add it when I want extra protein, but the muffins turn out great without it too.
Can I make these dairy-free?
Yes. I use a dairy-free cottage cheese or swap in mashed banana or applesauce if I’m not worried about protein.
What’s the best way to tell when they’re done?
I check with a toothpick—if it comes out clean or with just a few crumbs, they’re ready. The tops should also feel set and spring back slightly.
Are these muffins low-carb?
They’re lower in carbs, especially if I use all almond flour and skip the oat flour. I also adjust the sweetener if I want to reduce carbs further.
Conclusion
These Pumpkin Spice Cottage Cheese Breakfast Muffins are a delicious way for me to start the day with comfort and nutrition. They’re warm, satisfying, and full of seasonal flavor without being heavy. Whether I’m meal prepping for the week or just want something cozy with my morning coffee, these muffins always hit the spot.
PrintPumpkin Spice Cottage Cheese Breakfast Muffins
These Pumpkin Spice Cottage Cheese Breakfast Muffins are high-protein, gluten-free, and naturally sweetened—perfect for cozy fall mornings. Made with pumpkin purée, warm spices, and protein-packed cottage cheese, these easy, nourishing muffins are soft, fluffy, and full of autumn flavor. A healthy make-ahead breakfast or snack you’ll love all season long!
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup cottage cheese
- 1/2 cup canned pumpkin purée
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon 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 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line or grease a muffin tin (makes 6 muffins).
- In a bowl, whisk together cottage cheese, pumpkin purée, eggs, maple syrup or honey, and vanilla until smooth.
- Stir in almond flour, oat flour, protein powder (if using), pumpkin pie spice, cinnamon, baking powder, and salt until well combined.
- Divide the batter evenly among 6 muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use Greek yogurt instead of cottage cheese for a similar result.
- Add chopped nuts, dark chocolate chips, or raisins for variety.
- Use all almond flour for a lower-carb version.
- These freeze well—wrap individually for easy grab-and-go breakfasts.
- Reheat in the microwave for 10–15 seconds for best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 5g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
