High Protein Pumpkin Muffins

Source

Prep Time	Cook Time	Total Time	Servings
10 minutes	25–30 minutes	40 minutes	12 muffins

Nutrition (per muffin, approx., without chocolate chips)

• ~110 calories
  
• ~10 g protein
  
• ~14 g carbohydrates
  
• ~2 g fiber
  
• ~3 g fat

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup pumpkin puree
• 3/4 cup cottage cheese, blended smooth (or use Greek yogurt)
• 2 large eggs
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup dark chocolate chips, optional (reserve some for topping)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with 12 liners and lightly grease.
2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda.
3. In a blender, combine the pumpkin puree, cottage cheese (or Greek yogurt), and eggs. Blend until completely smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined — avoid overmixing.
5. Fold in the chocolate chips, reserving some for topping.
6. Divide batter evenly among the muffin wells. Top with remaining chocolate chips.
7. Bake for 25–30 minutes, or until a toothpick comes out clean.
8. Cool for at least 10 minutes before removing from the pan.

Notes

• Using full-fat cottage cheese gives the creamiest texture and highest protein.
• Replace chocolate chips with chopped walnuts or pecans for healthy fats.
• To add protein powder: use 1 scoop and reduce flour by ~1/4 cup.

Storage

• Room temp: up to 2 days
  
• Refrigerate: up to 5 days
  
• Freeze: up to 3 months
  
• Reheat gently for 15–20 seconds in microwave.