These muffins are what happens when cottage cheese meets pumpkin in the fluffiest WAY possible! Light, airy, and packed with protein, they rise beautifully in the oven and come out golden with a soft, almost soufflé-like texture.
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The first time I made these, I thought they’d be a “just for me” kind of snack… but everyone in the house kept wandering into the kitchen asking what smelled so good. (Spoiler: They didn’t last past day two!)
Here’s the thing, most HIGH-PROTEIN muffins can turn out dense or dry. Not these. Thanks to whipped cottage cheese and pumpkin, they stay incredibly moist and soft. They’re perfect for breakfast, an afternoon snack, or even a light dessert that feels indulgent without being heavy.
Helpful Tips & Variations
- Get that perfect soufflé puff. Make sure to beat the egg whites until soft peaks form, this is what gives the muffins their light, airy rise.
- Make it dairy-free. Swap cottage cheese for a dairy-free version (there are some great almond, or coconut-based cottage cheeses) and use a plant-based protein powder.
- Boost the sweetness. If you prefer a sweeter muffin, add 1–2 extra tablespoons of maple syrup or a sprinkle of coconut sugar on top before baking.
- Switch up the spices. No pumpkin pie spice? No problem. Use cinnamon, ginger, and a pinch of nutmeg or cardamom for a warm, cozy flavor.
- Storage. Store in the fridge for up to 5 days or freeze for up to 2 months. They reheat beautifully in the microwave for a quick, high-protein snack.
Tips for Success
- Blend the cottage cheese WELL. Make sure your cottage cheese is completely smooth before adding it to the batter. This gives the muffins a silky texture without any lumps!
- Don’t overmix the batter. Once you fold in the whipped egg whites, stir gently. Overmixing can deflate the air and make the muffins LESS FLUFFY.
- Fill the muffin cups generously. Fill them close to the top. These muffins don’t rise dramatically like cupcakes, so a fuller cup helps them get that BEAUTIFUL, BAKERY-STYLE DOME.
- Watch the bake time closely. Because these are light and high in protein, they can go from perfect to dry FAST. Start checking at 18 minutes and remove as soon as the tops are set and lightly golden!
Ingredients
- 1 cup pumpkin puree
- 1 cup low-fat cottage cheese
- 3 large eggs, separated
- ¼ cup maple syrup (or honey)
- 1 tsp vanilla extract
- ¼ cup oat flour (or almond flour for grain-free)
- 1 scoop vanilla protein powder (about 25g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or 1 ½ tsp cinnamon + ½ tsp ginger)
How to Make Cottage Cheese Pumpkin Muffins
- Preheat the oven. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Blend the cottage cheese base. In a blender or food processor, blend cottage cheese until COMPLETELY SMOOTH. Add pumpkin puree, egg yolks, maple syrup, and vanilla. Blend until well combined.
- Mix the dry ingredients. In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
- Combine wet and dry. Pour the pumpkin-cottage cheese mixture into the dry ingredients. Stir gently until just combined.
- Whip the egg whites. In a clean bowl, beat the egg whites until SOFT PEAKS form. Gently fold them into the batter in 2–3 additions, being careful not to deflate the air.
- Fill and bake. Divide the batter into the prepared muffin cups, filling nearly to the top. Bake for 18–20 minutes, or until the tops are golden and just set.
- Cool and enjoy. Let muffins cool for 5–10 minutes in the pan before transferring to a wire rack. Serve warm or at room temperature.
How to Store
- Room temperature: Keep muffins in an airtight container at room temp for up to 2 days. They stay soft and tender thanks to the cottage cheese and pumpkin.
- Fridge: Store in the fridge for up to 5 days. Warm for 10–15 seconds in the microwave before eating for that fresh-from-the-oven feel.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen.
Now you’ve got the recipe for these light, protein-packed cottage cheese pumpkin soufflé muffins, and we can’t wait for you to try them! They’re a cozy fall treat that’s healthy enough for breakfast and delicious enough for dessert.
Healthy Cottage Cheese Pumpkin Soufflé Muffins
These light and airy cottage cheese pumpkin soufflé MUFFINS are packed with protein, naturally sweetened, and gluten-free friendly. Whipped egg whites give them a beautiful rise and soft, tender texture that’s perfect for breakfast, snacks, or a healthy dessert.
Ingredients
- 1 cup pumpkin puree
- 1 cup low-fat cottage cheese
- 3 large eggs separated
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ¼ cup oat flour or almond flour for grain-free
- 1 scoop vanilla protein powder about 25g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice or 1 ½ tsp cinnamon + ½ tsp ginger
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a blender or food processor, blend cottage cheese until completely smooth. Add pumpkin puree, egg yolks, maple syrup, and vanilla. Blend until combined.
- In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
- Pour the pumpkin-cottage cheese mixture into the dry ingredients. Stir gently until just combined.
- In a clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter in 2–3 additions, being careful not to deflate the air.
- Divide the batter into the prepared muffin cups, filling nearly to the top. Bake for 18–20 minutes, or until tops are golden and just set.
- Let muffins cool for 5–10 minutes before removing from pan. Serve warm or at room temperature.
Notes
- Store at room temperature for up to 2 days, in the fridge for 5 days, or freeze for 2 months.
- Warm briefly in the microwave before serving for the best texture.
- Make dairy-free by swapping cottage cheese for a dairy-free version and using plant-based protein powder.
Don’t forget to leave a comment and let us know how yours turned out (we’d LOVE to hear if they disappeared as fast in your kitchen as they did in ours)! And if you’re saving this recipe for later, share this pin and follow us on Pinterest for more recipes just like this.
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