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Cottage Cheese Muffins Recipe: Pumpkin & Chocolate Chip
As a busy mom of 3 trying to sneak some extra protein into our everyday meals, these Cottage Cheese Muffins have been a total game-changer! For the pumpkin version, the cozy pumpkin spice flavor is perfect for fall. The chocolate chip version tastes like a total treat, but I love that they’re also full of protein thanks to the cottage cheese. This surprising secret ingredient not only adds protein, but it makes the muffins super fluffy and delicious, too!
If you loved my Viral Cottage Cheese Pancakes recipe, then you’ll love this one! The muffins turn out soft, slightly sweet, and full of that cozy pumpkin spice or chocolate chip goodness we all crave. Plus, they can be made entirely in a blender in just 10 minutes and then just 30 minutes of baking time. So easy! They’re perfect for the entire family for breakfast, snacks, or even as a grab-and-go treat.
You’ll Also Love: Cottage Cheese Egg Muffins
Cottage Cheese Muffins Recipe Ingredients
The ingredients are simple, easy to find, and the best part: protein muffins without protein powder! Here’s what you’ll need:
Pumpkin Protein Muffins
- Cottage Cheese: Whole milk cottage cheese works best for that rich, creamy texture, but you can use low-fat if you prefer. It’s the secret ingredient that gives these muffins a protein boost and a super light and fluffy texture!
- Maple Syrup: Natural sweetness! I love using maple syrup because it pairs so well with pumpkin and keeps the muffins refined sugar-free. Agave syrup works great, too.
- Vanilla Extract
- Pumpkin Puree: Can’t have pumpkin muffins without pumpkin! Be sure to grab 100% pure pumpkin puree (not pumpkin pie filling). Feel free to substitute with an equal amount of mashed banana or applesauce instead!
- Eggs
- All-Purpose Flour: You can use regular or gluten-free all-purpose flour. Whole wheat flour also works great for added nutrition, but I would only substitute half of the all-purpose flour amount and use regular flour for the rest!
- Baking Powder/Salt
- Pumpkin Spice: The real star of the show! It brings in all the cozy fall flavors. Feel free to swap this with cinnamon or omit it completely for a more neutral flavor!
- Mini Chocolate Chips: Totally optional, but I love adding them for a little extra treat. Regular chocolate chips work great, too! My kids are big fans of the chocolatey bites in every muffin.
Chocolate Chip Protein Muffins Ingredients
Not feeling the pumpkin version of these cottage cheese muffins? Here’s what you’ll need to make regular chocolate chip ones:
- Cottage Cheese
- Maple Syrup
- Vanilla
- Eggs
- Applesauce
- Coconut Oil
- Baking Powder/Salt
- Mini Chocolate Chips
How to Make High Protein Muffins Without Protein Powder
These muffins are so easy to make, and everything comes together in just a few simple steps. You can make them entirely in a blender, or simply blend the liquid ingredients and then fold them into the dry ingredients. Either way works great! Here’s how to make Cottage Cheese Muffins:
- Blend the Wet Ingredients: Start by blending the cottage cheese, maple syrup, vanilla, pumpkin puree, and eggs (or all liquid ingredients for the non-pumpkin version). The blender makes everything smooth, so there’s no weird texture from the cottage cheese—just silky creamy goodness!
- Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, pumpkin spice, and salt and mix JUST until combined (be careful not to overmix the batter). Another option is to gently blend the dry ingredients with the wet!
- Combine: Pour the wet mixture into the dry ingredients and fold everything together. Then, stir in those chocolate chips if you’re using them.
- Bake: Spoon the batter into a lined muffin tin, and bake at 350°F for about 25-30 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool slightly and enjoy!
RELATED: 45+ Healthy Pumpkin Recipes
Tips
- Use Whole Milk Cottage Cheese: I find that whole milk cottage cheese gives these muffins the best texture, but low-fat will work in a pinch.
- Don’t Overmix: When combining the wet and dry ingredients, fold everything together gently to keep the muffins nice and fluffy. While blending them works, mixing in a bowl results in a better texture!
- Pumpkin Spice Blend: If you’re out of pumpkin spice, you can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves.
- Chocolate Chip Options: Feel free to use regular chocolate chips or even dark chocolate if you want a slightly more indulgent flavor. White chocolate chips could be great with the pumpkin spice flavors, too!
Variations for Healthy Cottage Cheese Muffins
Banana Cottage Cheese Muffins – Swap the pumpkin puree for mashed ripe bananas. You’ll need about 1/2 cup of mashed banana to replace the pumpkin. The bananas add natural sweetness, so you can reduce the maple syrup slightly if you want. These are great for banana bread lovers!
Apple Cottage Cheese Muffins – Replace the pumpkin puree with unsweetened applesauce (1/2 cup works perfectly). You can also stir in some small cubes of fresh apple for extra texture and a bit of cinnamon for more fall flavor.
Blueberry Cottage Cheese Muffins – Swap the chocolate chips in the regular cottage cheese muffins recipe for fresh or frozen blueberries. It’s that easy!
Pumpkin Walnut Protein Muffins – Try adding nuts like walnuts or pecans for extra crunch, or even a handful of dried cranberries for a seasonal twist.
Gluten-Free Protein Muffins – Just sub the all-purpose flour with your favorite gluten-free all-purpose flour blend. I’ve tested this and they turn out great!
How to Store High Protein Muffins Without Protein Powder
Refrigerator: Store these cottage cheese muffins in an airtight container in the fridge for up to 4-5 days. To reheat, place them in the microwave for about 10-15 seconds to bring back that fresh-from-the-oven taste.
Freezer: These muffins also freeze really well! Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge or pop them in the microwave for about 20-30 seconds until warm.
FAQ
Absolutely! These muffins are a great way to boost protein without using protein powder. The cottage cheese provides a hefty dose of protein, so you don’t need any extra supplements to make these muffins a healthy, protein-packed treat.
If you’re out of pumpkin or want to make these muffins at a different time of year, you can easily substitute them with mashed banana or applesauce. Both options will still give you that moist, soft texture. Just keep in mind the flavor will change a bit but in a good way!
Yes! Using whole milk cottage cheese can be a great substitution for oil in muffins. This gives the muffins more protein and a delicious flavor!
More Healthy Pumpkin Recipes
- Pumpkin Oatmeal Pancakes
- Healthy Pumpkin Bread
- Pumpkin Spice Creamer
- Gluten-Free Pumpkin Bars
- Pumpkin Spice Chai Latte
Healthy Muffin Recipes You’ll Love
- Blueberry Banana Protein Muffins
- Chocolate Zucchini Muffins
- The BEST Healthy Pumpkin Muffins
- Healthy Chocolate Chip Muffins
- Gluten-Free Lemon Raspberry Muffins
- Banana Chocolate Chip Oatmeal Muffins
More From Jar Of Lemons
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Cottage Cheese Muffins
Equipment
Ingredients
Pumpkin Cottage Cheese Muffins
- 3/4 cup cottage cheese (whole milk works best)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 2 large eggs
- 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular)
Chocolate Chip Cottage Cheese Muffins
- 3/4 cup cottage cheese (whole milk works best)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup applesauce
- 2 Tablespoons coconut oil (melted and cooled)
- 2 large eggs
- 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (or regular)
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with liners.
- Combine the cottage cheese, maple syrup, vanilla, pumpkin puree, and eggs in a blender (or all liquid ingredients for the regular chocolate chip version).
- Blend until smooth.
- Mix it with the flour, baking powder, pumpkin spice, and salt in a large mixing bowl (or lightly blend in the dry ingredients).
- Fold in the chocolate chips.
- Spray the muffin liners with a little bit of oil and pour the batter into each one.
- Bake for 25-30 minutes.
- Let cool for a few minutes and enjoy!
Andria says:
I love this recipe, have made it multiple times. However, DO NOT use muffin liners- completely ruins the muffins, they do not come out clean. Just spray your pan with avocado oil and they’ll come out perfect. I tried to use muffin liners because I finally had them; and now I’m so bummed I did because the muffins completely stick to the liner 🙁
JOL Team replied:
So sorry the muffin liners were frustrating for you! I used a parchment style cupcake liner when I first made this, but I have since tested it and you’re absolutely right you don’t have to use a cupcake liner as long as you spray the muffin tin. Glad you enjoyed them still!
Lainey says:
I made the chocolate chip version with 1/4 cup of the maple syrup. It’s very mildly sweetened and I did have to add a little milk to thin it out enough to scoop. My toddler is fully enjoying them.
Jar Of Lemons replied:
So happy to hear this, Lainey. Thanks for the review!
Amber says:
Love them! Do you think I can store the batter in the fridge for a day or so if I need to bake more later?
Christine McMichael replied:
So glad you love the recipe! I haven’t tried this, but to be honest I don’t think I would leave it in the fridge. I would just bake extra muffins and then freeze them for later if you want to save some!
Jennifer HANSEN says:
Hi,
I was curious what you thought about replacing the eggs with flax eggs? Or possibly one and one? (Just bc of the cost of eggs atm!)
Jennifer
Christine McMichael replied:
I totally get it! I would say just replace 1 of the eggs if possible. The muffins would still work if you replace both of the eggs, but I don’t think the texture would be quite the same.
Elina Birmingham says:
My kids liked these. I followed the directions for the chocolate chip muffin (not the pumpkin one). The batter was very very thick….I had to add milk to thin it out. Is this common?
Christine McMichael replied:
Glad they loved them! Yes, the batter should be thick!
Mel b says:
Can you omit the applesauce or what can you substitute for? I know that makes it more moist- for the choc chip muffins
Christine McMichael replied:
I would substitute for the same amount of mashed ripe banana. Otherwise you could try adding 2-3 extra Tablespoons of melted coconut oil (or vegetable oil) instead!
Anita says:
Have you tried these without maple syrup but just using the chocolate chips to add sweetness?
Christine McMichael replied:
I haven’t, even with the maple syrup they aren’t super sweet. However you can totally try it! Or maybe even use half of the amount as a starting point.
Meghan D says:
These were easy to make, but I really wish they tasted more like pumpkin. Is it possible to add more in to the recipe? They were a little bland to me.
Kathy says:
These were surprisingly excellent! Parchment paper liners are the best and come right off.
Amy says:
It’s good and no guilt. But paper liners won’t come off. I’m buying silicone liners to repeat this recipe. It’s that much good.
Sara says:
Do you think this can be made in a bread loaf pan instead of muffins?
Christine McMichael replied:
I think the baking time would be affected and unfortunately I haven’t tried it yet!
Sany says:
Can I take out the pumpkin flavors and just continue the recipe ?
Christine McMichael replied:
Yes! You can substitute the pumpkin puree for 1/3 cup applesauce, or 1/4 cup applesauce + 2 Tablespoons nut butter!
HAley says:
These were so good! I loved how easy they were to make and I don’t feel guilty eating them knowing they are healthier alternatives to other muffins. Perfect for breakfast, quick snack or dessert! thanks for sharing. I will definitely be making them again.
Jar Of Lemons replied:
Thanks, Haley! I’m so glad you enjoyed them. 🙂
Suzy Byers says:
Have you tried with any other flours? Coconut? Cassava? Almond?
Christine McMichael replied:
I haven’t tried any other type of flour yet, but would love to soon!
Sam says:
I was suspicious when I saw cottage cheese as a main ingredient, but these are SO GOOD. I feel like it’s hard to find healthy treats that actually taste as good as you want them to, and these do not disappoint!
Jar Of Lemons replied:
Thanks, Sam! I’m so glad you enjoyed this recipe!