Cottage Cheese Pumpkin Protein Muffins with Sourdough Discard

These cottage cheese pumpkin protein muffins with sourdough discard are a nutritious and delicious way to use up extra sourdough starter while boosting your protein intake. They are moist, fluffy, and packed with warm pumpkin spice flavors, making them perfect for a quick breakfast, post-workout snack, or a healthy treat.

Why You’ll Love This Recipe

• High in Protein: Cottage cheese and eggs add a protein boost to keep you full longer.
• Uses Sourdough Discard: A great way to repurpose leftover sourdough starter while enhancing the texture.
• Naturally Sweetened: Pumpkin puree and a touch of honey or maple syrup provide natural sweetness.
• Moist & Flavorful: Pumpkin keeps these muffins soft and tender, while warm spices add comforting fall flavors.
• Make-Ahead Friendly: Perfect for meal prep—just grab one and go!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sourdough discard (unfed)
• Cottage cheese
• Pumpkin puree (unsweetened)
• Eggs
• Oat flour or whole wheat flour
• Protein powder (vanilla or unflavored)
• Honey or maple syrup
• Baking powder
• Baking soda
• Cinnamon
• Pumpkin pie spice
• Vanilla extract
• Salt

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
2. Blend Wet Ingredients: In a blender or mixing bowl, combine cottage cheese, pumpkin puree, eggs, sourdough discard, honey (or maple syrup), and vanilla extract. Blend or whisk until smooth.
3. Mix Dry Ingredients: In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
4. Combine: Gradually mix the dry ingredients into the wet mixture until fully combined. Avoid overmixing.
5. Fill Muffin Cups: Divide the batter evenly among the muffin tins, filling each about ¾ full.
6. Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Cool & Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Makes 12 muffins
• Prep Time: 10 minutes
• Bake Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Chocolate Protein Muffins: Add cocoa powder or chocolate chips for a chocolatey twist.
• Nutty Muffins: Stir in chopped pecans or walnuts for added crunch.
• Dairy-Free Option: Swap cottage cheese for dairy-free yogurt or blended silken tofu.
• Gluten-Free Option: Use certified gluten-free oat flour or almond flour instead of wheat flour.
• Sweeter Muffins: Increase honey or maple syrup for a more dessert-like taste.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days for maximum freshness.
• Freezer: Freeze muffins in an airtight bag for up to 3 months. Thaw overnight in the fridge or microwave for 30 seconds.
• Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven feel.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, Greek yogurt works as a great substitute for cottage cheese, providing a similar protein boost.

What type of protein powder is best for this recipe?

Vanilla or unflavored protein powder works best, but you can use chocolate for a different flavor profile.

Can I use fresh pumpkin instead of canned puree?

Yes! Just cook and mash fresh pumpkin until smooth before using it in the recipe.

Is this recipe gluten-free?

It can be if you use oat flour or a gluten-free flour blend instead of whole wheat flour.

Can I make these muffins without protein powder?

Yes, you can omit the protein powder and slightly reduce the liquid content if needed.

Why are my muffins dense?

Overmixing the batter or using too much liquid can lead to dense muffins. Stir until just combined.

How can I make these muffins fluffier?

Ensure your baking powder and baking soda are fresh, and avoid overmixing the batter.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Chocolate chips, nuts, or dried fruit make great additions.

How do I make mini muffins?

Use a mini muffin tin and reduce the baking time to 10-12 minutes.

Are these muffins good for meal prep?

Yes! They store well and make an excellent grab-and-go snack or breakfast.

Conclusion

Cottage cheese pumpkin protein muffins with sourdough discard are a wholesome, protein-packed treat that’s easy to make and perfect for any time of day. With a soft texture, warm pumpkin spice flavor, and a boost of nutrition, these muffins are a great way to use up extra sourdough discard while enjoying a delicious homemade snack. Give them a try for a healthy and satisfying option!

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