Let Me Tell You About These Cozy Muffins

You ever have one of those Sundays where you’re just puttering in the kitchen, soundtrack on shuffle, and suddenly you’re elbow deep in pumpkin puree and there’s flour on the cat? Welcome to the creation story of these high protein pumpkin cottage cheese muffins. I started making these when I was craving something a bit heartier than regular muffins, but without the, you know, brick-like texture that sometimes happens with high protein bakes. Oh, and the first time I tried to veganize these, I forgot to grease the muffin tin. What a mess. My neighbor still jokes about the “Great Muffin Excavation.”

But honestly, now they’re a crowd-pleaser. My best mate, who claims pumpkin is only good for Jack-o-lanterns and soup, asks for these every fall. And I’ve tweaked and muddled this recipe enough times now that it’s basically indestructible, unless you forget they’re in the oven because you’re binge-watching British Bake Off. Not that I’d know, of course.

Why I Always Come Back To These Muffins

I make these because they’re filling but not heavy, and somehow still fluffy. I also like knowing I’m actually getting a bit of protein rather than just eating cake for breakfast (though, I mean, cake for breakfast isn’t the worst thing). My family goes a bit bonkers for these too, especially if I chuck in some chocolate chips. Once, I swapped the pumpkin for sweet potato when I’d run out, and my son didn’t even notice—so basically, they’re stealthy healthy, which is my favorite kind of healthy.

Honestly, when I first tried baking vegan muffins, they used to stick to everything or get weirdly dense. But after some trial and error (and what my grandma would kindly call ‘learning experiences’), I got them just right.

What You’ll Need (Plus a Few Shortcuts)

1 cup pumpkin puree (unsweetened; I sometimes use the canned stuff, but homemade’s great if you’ve got the time—my mum swears by Libby’s, but any will do)
1 cup vegan cottage cheese (I like Good Culture’s plant-based, but don’t stress about brands—homemade is cool too)
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water and left to gel—chia works in a pinch)
1/3 cup maple syrup (sometimes I’ll use agave or date syrup—honey if you’re not strict vegan)
1/3 cup plant milk (almond, oat, whatever’s lurking in the fridge)
2 tsp vanilla extract (sometimes I run out and just skip it, honestly)
1 1/2 cups gluten-free flour blend (I usually grab Bob’s Red Mill, but even oat flour works—it does make them denser though)
1/2 cup plant-based protein powder (pumpkin seed or pea protein are my go-tos, but if you don’t want the protein boost, just swap for ½ cup flour)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon (nutmeg or pumpkin spice if you’re feeling fancy)
1/4 tsp salt
Optional: 1/2 cup add-ins (chocolate chips, walnuts, pepitas; I tried dried cranberries once, not my fave but you do you)

How I Throw These Together (Sometimes With a Little Chaos)

Preheat & prep: Oven to 350°F (that’s about 180°C if you’re following along from elsewhere). Grease a muffin tin or chuck in some liners (parchment ones don’t stick, trust me). I usually do this while debating which playlist to put on.
Make the flax eggs: Mix the flax with water and set aside. It looks gloopy, don’t panic. By the time you’re done measuring everything else, it’ll look about right—a bit like jelly. If it’s still watery, wait another couple minutes.
Combine the wet: In a big bowl, plop in the pumpkin, cottage cheese, maple syrup, plant milk, and vanilla. Give it a good whisk. At this stage I usually sneak a taste (there’s no eggs, so why not?)
Mix the dry: In another bowl, stir together the flour, protein powder, baking powder, baking soda, cinnamon, and salt. Actually, sifting makes them lighter, but half the time I just use a fork to break up clumps. Lazy but effective.
Bring it all together: Add the flax eggs to the wet bowl. Dump the dry into the wet, and stir until just combined. Don’t go wild or you’ll end up with tough muffins. Fold in any extras here (choc chips, nuts, or whatever you’re feeling fancy for).
Spoon into tin: Fill each muffin well about 3/4 full. I never get them all the same size—think of it as rustic. Or characterful.
Bake: Into the oven for 22–27 minutes (mine are usually just right at 25, but start checking at 22 just to be safe). If a toothpick comes out clean-ish, you’re golden. Tops might look a little orange or patchy, but that’s normal. Don’t overbake—learned that the hard way.
Cool: Give them at least 10 minutes in the tin, then gently twist out. Don’t worry if they’re a tad soft warm—they set up more as they cool. If one crumbles, well, that’s the baker’s treat.

Notes That Came the Long Way (AKA My Learning Curve)

I’ve found they freeze pretty well, but if you nuke them straight from the freezer, the texture isn’t quite right—let ’em thaw first.
Swapped the cottage cheese for silken tofu once—it worked, but they were much more dense; edible but not my favorite.
If the muffins stick, try letting them cool a bit longer; hot muffins are clingy like toddlers after a nap.

Things I’ve Tried (Some Good, Some… Not So Much)

Stirred in toasted pecans, which made them taste extra autumnal. Highly recommend.
Used coconut yogurt instead of cottage cheese in a pinch; wasn’t bad but the flavor was a bit more tart than I’d expected.
I once tried swirling in almond butter. Looked cool. Messy to eat though!
Okay, don’t use banana instead of pumpkin. Turns out, tastes nothing like fall and my kid called it “mystery bread.” Lesson learned.

Gear You Need (But Workarounds Welcome)

Muffin tin. Or, you could honestly use a square baking pan and just cut them into bars—done that once when I couldn’t find the muffin tray. Worked a treat!
Mixing bowls. I have a favourite one with a chip in it—makes me smile every time.
Whisk and spoon. A fork works if you’re minimalistic. Or feeling lazy.
Liners are nice, but not essential. Butter/oil/the cheapest spray-on stuff from the corner shop is fine too.

High Protein Pumpkin Cottage Cheese Muffins (Gluten Free + Vegan!)

How I Store Them (Not That They Last Long)

In my house, these muffins disappear by the next morning. But, if you happen to have more restraint: they keep in an airtight container for up to 3 days. Fridge or counter both work, but fridge keeps them a bit firmer. You can also freeze them (see above note about letting them defrost properly). I once found one in the freezer six weeks later. Still fine!

Here’s How I Serve ‘Em

Honestly, straight from the tin is hard to beat, but my other half loves ’em with a big dollop of almond butter—especially slightly warmed. For a brunchy feel, I split them and add a spoonful of coconut yogurt and a sprinkle of pepitas. Very “coffee shop in your own house.” Sometimes I even drizzle a bit of maple syrup on top, but that’s for when I’m feeling fancy or the weather’s bleak as February.

Some Pro Tips (Learned the Hard Way)

Don’t skip the cooling step. I tried once, popped a hot muffin out, and it fell apart like my willpower near a bag of crisps.
If using protein powder, taste the batter—some brands can be a bit strong or gritty.
If you’re using foil liners, spray ’em lightly—they can stick, and then you’re scraping muffin bits (which, let’s be honest, still tastes good, but it’s messy).

FAQs (That Friends and Instagram Folks Have Actually Asked)

Can I make these nut free?
Yep. Just stick to nut free add-ins and a seed-based plant milk. Sunflower butter works instead of almond butter for serving.
What makes them high protein?
Plant protein powder and the vegan cottage cheese! Sometimes I double-check brands here—there’s a handy guide at Minimalist Baker if you wanna geek out.
Do you need to use pumpkin?
I mean, it’s kinda the point, but you could sub mashed sweet potato or even butternut squash puree. On second thought, avoid banana.
Can these be oil-free?
They already are, so, good news on that front!
Where do I find vegan cottage cheese?
Trader Joe’s lately carries a version, or you can make your own—here’s a recipe I like from Vegan Blueberry, which is quite easy actually.
How do I tell if they’re done?
Give them a poke with a toothpick in the center. If it’s mostly clean (a few crumbs is fine), you’re good. The tops do stay kinda soft until cool.

And that’s it! If you try these, let me know how it goes (and if you spot the cat hair, don’t tell my family). Honestly, home baking is half experimenting, half eating your mistakes, right?

High Protein Pumpkin Cottage Cheese Muffins (Gluten Free + Vegan!) Recipe with Real-World Tips