How to Make Protein Pumpkin Muffins in a Blender

Protein pumpkin muffins in a blender make life simple. You don’t need multiple bowls or fancy steps. Just grab your blender, toss everything in, and bake. It’s the easiest protein muffin recipe for this time of year. We love this recipe! My boys are constantly working on adding in extra grams of protein into their diets and this is a healthy recipe that does just that. 

Why You’ll Love These Protein Pumpkin Cottage Cheese Muffins

I love making pumpkin protein muffins in the fall. The depth of flavor from pumpkin, warm spices, and dark chocolate chips feels cozy. The resulting texture is soft, moist, and so satisfying. These healthy muffins also pack in protein, which keeps you full. No need to separate the wet ingredients from the dry ingredients. Just blend and bake. It’s a treat that I feel good about.

Ingredients You’ll Need for Protein Muffins in a Blender

Here’s everything you’ll want to have ready:

• 1 ¼ cup protein oats
  
• 2 large eggs
  
• 1 cup pumpkin puree
  
• ¾ cup full-fat cottage cheese (so many cottage cheese brands work, but a good brand is the one I love right now)
  
• ½ cup vanilla protein powder (I’ve tried different protein powders and each one gives a unique twist)
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp vanilla extract
  
• 1 tsp ground cinnamon
  
• ½ tsp pumpkin pie spice
  
• 2 tbsp coconut sugar or pure maple syrup (this is an added sugar option, but not necessary)
  
• ½ cup dark chocolate chunks (plus a few for topping)
  

Step-by-Step Directions for Healthy Protein Pumpkin Muffins

1. Preheat your oven to 350 degrees. Line a prepared muffin tin with paper liners.
   
2. Add rolled oats to your high speed blender or food processor. Blend until they look like flour.
   
3. Add the eggs, pumpkin puree, cottage cheese, protein powder, baking powder, baking soda, vanilla, cinnamon, pumpkin pie spice, and sweetener. Blend until creamy and smooth. Stop to scrape the sides and bottom as needed.
   
4. Stir in the dark chocolate chips by hand. Don’t blend them.
   
5. Divide the batter evenly between muffin liners, filling about ¾ full. Top each one with a few chocolate chunks.
   
6. For best results, bake immediately for 15 minutes or until a toothpick comes out clean.
   
7. Cool, store in a Ziploc bag in the fridge, and enjoy.
   

Tips and Variations of High Protein Pumpkin Cottage Cheese Muffins 

• You can try different protein powders. Some make the muffins lighter, while others make them more dense. The texture is different regardless, because of the oats and cottage cheese. 
  
• Swap dark chocolate chips for white or milk chocolate if you prefer.
  
• Use pure maple syrup if you want a richer, deeper touch of sweetness.
  
• Don’t skip the cottage cheese. It adds creaminess and boosts protein.
  

A Muffin for Every Season

This protein muffin recipe feels especially perfect for fall. The pumpkin spice and cinnamon bring out that cozy happy fall feeling. I love any excuse to get extra pumpkin flavor into the season. But I’ll be honest—these healthy muffins taste great all year long.

If you want a muffin with protein, flavor, and an easy method, this one delivers. The resulting texture, the depth of flavor, and the ease of blending it all together will win you over.

Bake a batch, share them with your family, and enjoy the comfort of pumpkin and chocolate together.