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Pumpkin Protein Muffins (12 g Protein, No Powder)

Pumpkin Protein Muffins

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Blender pumpkin muffins with oats and cottage cheese doing the protein work — no powder, no mixer, real fall flavor.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings (2 muffins each; makes 12)
Calories: 303
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups rolled oats
  • 1 cup low-fat cottage cheese
  • 1 cup canned pumpkin
  • 3 large eggs
  • 0.33 cup maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.33 cup mini chocolate chips

Equipment

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Method
 

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners, or grease it well.
  2. Blend the oats alone for 20 seconds, until they look like coarse flour.
  3. Add the cottage cheese, pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, baking soda, and salt. Blend about 45 seconds, until completely smooth.
  4. Let the batter rest 5 minutes — the oats thicken it to a proper muffin batter. Stir in the chocolate chips by hand.
  5. Divide among the 12 cups and bake 20 to 24 minutes, until a toothpick comes out clean.
  6. Cool 10 minutes in the pan before moving to a rack. They firm up as they cool.

Nutrition

Calories: 303kcalCarbohydrates: 46.6gProtein: 12.4gFat: 7.7gSaturated Fat: 3.2gCholesterol: 83.3mgSodium: 473.2mgPotassium: 343.4mgFiber: 4.7gSugar: 19.2gVitamin C: 1.8mgCalcium: 139.1mgIron: 2.7mg

Notes

A serving is two muffins. For a bigger breakfast, pair them with Greek yogurt and you're over 25 g of protein. Keeps 4 days covered, or freeze up to 2 months. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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