Yup, it’s another recipe with cottage cheese and you won’t find me stopping anytime soon, lol.

This recipe has become a serious staple in our household. I make it at least twice a week because everyone in the family absolutely loves them (even the baby!). 

Besides being absolutely delicious, they are super easy to make (just blend the batter and bake!), naturally gluten-free and refined-sugar-free, and high in both fiber and protein (10-15g per muffin!), thanks in part, to the addition of cottage cheese!

So, these have become one of my favorite sneaky ways to get my kids to eat more protein (unbeknownst to them) and enable anyone to enjoy a super yummy baked good that keeps blood sugar stable and hormones healthy. 

Snag the recipe and details below!

IS COTTAGE CHEESE HEALTHY?

Cottage cheese is seriously trending right now, and for good reason! It’s an amazing source of protein (25-30g per cup!) which is a building block of hormones and needed to keep blood sugar stable, as well as gut-boosting probiotics, B vitamins and minerals like selenium (needed for optimal thyroid health). 

All of that being said, cottage cheese is sourced from cows, and may be difficult for some to digest if you have an intolerance to casein or lactose (in which case I would avoid as it could cause an inflammatory response). 

WHY PROTEIN IS IMPORTANT FOR HEALTH + HORMONE BALANCE

As mentioned above, these muffins are packed with protein (10-15g per muffin!), but why exactly does that matter for your hormones?  To expand, protein is one of three essential macronutrients, alongside carbohydrates and fat, and is an essential structural component of ALL hormones, which means you have to consume sufficient protein to make enough hormones to function properly.

It’s also used to make muscles, tendons, organs, skin, enzymes, neurotransmitters and various molecules that do everything from boost metabolic health, fertility and protection during pregnancy to proper immune and cognitive function as well as regulating your menstrual cycle and blood sugar. 

Bottomline, it’s a very well-researched non-negotiable when it comes to optimal hormone balance and health. 

HORMONE HEALTH BENEFITS OF CONSUMING PROTEIN 

Here are some of the specific hormone health benefits you can expect when prioritizing high quality protein sources (30 grams of protein) at each meal:

+ REGULATES GLUCOSE (I.E.BLOOD SUGAR)

+ IMPROVES SATIETY 

+ DECREASES APPETITE + HUNGER LEVELS 

+ INCREASES MUSCLE MASS + STRENGTH 

+ IMPROVES METABOLIC HEALTH + FAT BURNING

+ HELPS REPAIR TISSUES + ORGANS

+ REDUCES MOOD SWINGS

+ PROMOTES OPTIMAL OVULATORY CYCLES

+ BOOSTS ENERGY

+ REDUCES NAUSEA + FIRST-TRIMESTER PREGNANCY SYMPTOMS

PUMPKIN COTTAGE CHEESE MUFFIN INGREDIENTS

These muffins are loaded with hormone-healthy nutrients! Below are the main ingredients that contribute to this recipe’s delicious taste and nutrient-density. 

+ FULL-FAT, ORGANIC COTTAGE CHEESE

Because, duh. I’m obsessed with this brand. 

+ GLUTEN-FREE OATS

These add a specific fiber known as beta-glucan that stimulate the growth of good bacteria in the gut and stabilize blood sugar. I like to use protein oats for an additional protein boost (10g per serving)!

+ ORGANIC PASTURE-RAISED EGGS

Eggs help with texture and give a nice little protein boost (12g!) They’re also rich in B vitamins, selenium and choline, a nutrient essential for ovarian health and fertility. Look for a brand that is pasture-raised and organic for the most benefits!

+ ORGANIC PUMPKIN PUREE

Adding pumpkin puree sneaks in a serving of vegetables and is essential for the sweeter taste! It’s also rich in fiber, an important macronutrient for hormone health. 

+ PROTEIN POWDER

Vanilla protein powder adds a touch of sweetness and adds almost 50g of protein to this recipe! Look for a brand that uses a high quality protein source, has minimal ingredients and a chemical-free extraction process like this brand. 

+ DARK CHOCOLATE CHIPS 

What’s a muffin without adding some chocolate chips to it?! Dark chocolate adds a delicious richness and wins my kids over every time. I love these chunks for their depth of flavor, plus no weird ingredients. 

WHAT TO LOOK FOR WHEN CHOOSING COTTAGE CHEESE

As with anything, not all cottage cheese brands are created equal! These are my tips to select a cottage cheese brand that will positively benefit your hormones and health, instead of detract from it. 

+ CERTIFIED USDA ORGANIC

This means you’re not ingesting any growth hormones, synthetic additives or antibiotics given to conventionally raised cows. 

+ FULL-FAT

Lower fat varieties have less calories and saturated fat, but they often compensate for a drier and less creamy consistency by adding gums, sweeteners or other artificial ingredients to mimic the texture of whole milk fat. I love the texture and taste of full-fat, and find it much more satiating. 

+ LIVE + ACTIVE PROBIOTIC CULTURES

This ensures you are getting a dose of good for your gut probiotics!

+ MINIMAL, REAL INGREDIENTS

Make sure you’re avoiding adding sugars, thickeners like guar gum or artificial ingredients such as carrageenan, etc. which can cause inflammation. 

And if you want a specific brand recommendation, this one is my go-to that includes all of the above and tastes absolutely delicious!

HOW TO MAKE HIGH PROTEIN PUMPKIN COTTAGE CHEESE MUFFINS

This recipe is about as simple as it gets! All you have to do is:

1) Blend the oats in a blender first, turning it into a “flour.” Then add all remaining ingredients except for the dark chocolate chips, blending until smooth.

2) Stir in the chocolate chips to the batter, then pour into a muffin tin lined with 12 individual parchment paper linings. Bake for 20 minutes at 350 F and enjoy!

PUMPKIN COTTAGE CHEESE MUFFIN SWAPS + ADD-INS

While I love the recipe as is, it’s very versatile and you can customize based on your preferences. Here’s a few you can try:

+ Substitute the Cottage Cheese For Greek Yogurt

The taste is still great and it’s still high in protein!

+ Make These Muffins Completely Sugar-Free

I do this often for my kiddos. Just leave out the optional coconut sugar, and you can leave out the dark chocolate chips, or look for a brand without any added sugar. 

+ Add In Chopped Nuts

Adding in a 1/2 cup of chopped walnuts or pecans would add to the nutrient-density and taste delish!

+ Swap Coconut Sugar For Maple Syrup 

I like the texture a bit better with coconut sugar but maple syrup works well too!

MORE COTTAGE CHEESE + HIGH PROTEIN RECIPES

+ High Protein Whipped Cottage Cheese

+ Viral High Protein Cottage Cheese Cookie Dough

+ 30+ 30g Protein Breakfast Recipes

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Photography by Tanya Pilgram

High Protein Pumpkin Cottage Cheese Muffins

GF

VG

These pumpkin cottage cheese muffins are high in protein, GF + RSF, easy to make (just blend & bake) & are fluffy, chocolatey + delicious!

PREP TIME:	TOTAL TIME:
05 Mins	00:25 Mins

• Author: Lauren Chambers

• Servings: 12

• Recipe Type: dessert, breakfast, snack

• Cuisine: American

Ingredients

• 1 ¼ cup sprouted gluten-free oats or protein oats
• 2 large pasture-raised eggs
• 1 cup organic pumpkin puree
• ¾ cup full-fat, organic cottage cheese
• ½ cup vanilla protein powder 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice
• Optional 2-4 tablespoons coconut sugar or maple syrup*I often leave this out when making for the kids but add it in for adults or if you’re looking for more of a “sweet” muffin
• ½ cup dark chocolate chunks + handful for topping
• Optional flaky sea salt for topping

Instructions

1. Preheat the oven to 350 F and line a muffin pan with 12 parchment liners. 
2. Add the oats to a high speed blender and pulse until it turns into a “flour.” Add in the eggs, pumpkin puree, cottage cheese, protein powder, baking powder, baking soda and spices (and sugar, if using!) and blend until creamy and smooth. *You may need to use a spatula to scrape the sides to ensure the batter has fully mixed. 
3. Use a spatula to stir in the chocolate chunks, then pour evenly into the 12 parchment-lined muffin tins. Option to top each with 2-3 chocolate chunks. 
4. Bake for 20 minutes, until the tops are golden brown and a toothpick comes out clean. 
5. Option to top with flaky sea salt and enjoy!

Notes

*Once muffins have cooled to room temp, store in the fridge in an airtight container for up to 5 days.

**I love topping these muffins with grass-fed ghee and sometimes a dollop of nut butter.

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