When the crisp air of fall rolls in, there’s nothing more comforting than baking a tray of golden, spiced muffins. These Cottage Cheese Pumpkin Muffins with Oat Crumble are the perfect way to celebrate autumn flavors while sneaking in a boost of protein. The soft, tender crumb is balanced by a sweet, crunchy oat topping — making each bite a little taste of nostalgia that feels right at home on your breakfast table, in your lunchbox, or paired with an afternoon coffee.

Unlike traditional muffins, this recipe swaps in cottage cheese for added richness and protein, which helps keep you satisfied for longer. Paired with earthy pumpkin purée and warm cinnamon spice, these muffins are not only delicious but also nourishing. The honey and maple drizzle add natural sweetness, so you don’t need refined sugar to enjoy a bakery-style treat.

Why You’ll Love These Muffins

If you’ve ever wished for a muffin that feels indulgent but still fuels your body with wholesome ingredients, this recipe is for you. Here are just a few reasons these muffins deserve a spot in your fall baking rotation:

Protein-packed: Thanks to cottage cheese and eggs, each muffin delivers 11 grams of protein, making them a perfect snack or breakfast-on-the-go.
Warm and cozy flavor: Pumpkin purée and cinnamon bring those signature fall bakery vibes, filling your kitchen with the irresistible scent of autumn spices.
Better-for-you sweetness: Sweetened naturally with honey (and a touch of maple in the crumble), these muffins skip refined sugars without sacrificing flavor.
Easy and quick: Just one bowl for blending and a few pantry staples are all you need. From mixing to baking, you’ll have warm muffins in under 30 minutes.
Crowd-pleasing topping: The oat crumble bakes up crunchy and golden, with just enough maple-kissed sweetness to make these feel extra special.
Meal-prep friendly: Bake a batch on Sunday and enjoy them throughout the week — they store beautifully and reheat well.

These muffins check every box: satisfying, seasonal, wholesome, and downright delicious.

Ingredients You’ll Need

Here’s everything required to whip up a batch of these golden muffins.

For the Muffins:

1 cup oat flour
½ cup pumpkin purée
½ cup cottage cheese
2 large eggs
⅓ cup honey
1 teaspoon cinnamon
1 teaspoon baking powder

For the Crumble Topping:

¼ cup old-fashioned oats
1 tablespoon butter (softened)
1 teaspoon maple syrup

Step-by-Step Instructions

Follow these simple steps to bake your own batch of soft, golden muffins topped with sweet oat crumble:

Preheat and prep: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Lightly spray the liners with cooking spray for easy removal.
Blend the wet ingredients: In a blender or food processor, combine the cottage cheese, eggs, honey, and pumpkin purée. Blend until smooth and creamy.
Add the dry ingredients: Stir in the oat flour, baking powder, and cinnamon. Mix until just combined — don’t overmix or your muffins may become dense.
Fill the muffin cups: Divide the batter evenly among the lined muffin cups, filling each about ¾ full.
Prepare the crumble: In a small bowl, mix the oats, butter, and maple syrup with a fork until crumbly. Sprinkle evenly over the tops of the muffins.
Bake: Place the muffins in the preheated oven and bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and enjoy: Let the muffins cool for at least 5 minutes in the tin before transferring to a wire rack. Enjoy warm, or let them cool completely for easy storage.

Nutrition Breakdown (per muffin)

Each muffin is as nourishing as it is delicious:

Protein: 11g
Fat: 5g
Carbohydrates: 25g

With their high protein and balanced macros, these muffins are ideal as a pre-workout snack, a grab-and-go breakfast, or a healthy dessert alternative.

Baker’s Pro Tips for the Best Muffins

Even though this recipe is simple, a few little tricks can take your muffins from good to bakery-level irresistible:

Blend until smooth: Make sure the cottage cheese mixture is creamy and lump-free before adding the dry ingredients. This ensures an even texture.
Don’t overmix: Once you add the flour, stir gently. Overmixing develops the oat flour’s natural starches, which can make muffins gummy instead of tender.
Use room temperature eggs: Cold eggs can cause the batter to seize. Let them sit out for 15 minutes before baking for fluffier results.
Generous crumble: Don’t skimp on the topping! A heaping spoonful of crumble per muffin gives that classic coffee-shop look and crunch.
Check doneness early: Ovens vary, so start testing muffins around 17 minutes. Pull them out as soon as a toothpick comes out clean to avoid dryness.
Cool properly: Let muffins cool slightly before peeling off the liners. This keeps them from sticking and falling apart.

Delicious Variations to Try

One of the best things about muffins is how adaptable they are. Here are a few ways you can play with this recipe to suit your taste or dietary needs:

Chocolate Chip Pumpkin Muffins: Fold in ½ cup dark chocolate chips for a sweeter, kid-friendly version.
Nutty Crunch: Add chopped pecans or walnuts to the crumble topping for extra crunch and healthy fats.
Gluten-Free Boost: Stick with certified gluten-free oats and oat flour to make these muffins fully gluten-free.
Pumpkin Spice Latte Muffins: Stir in ½ teaspoon instant espresso powder for a coffeehouse-inspired twist.
Dairy-Free Swap: Replace cottage cheese with dairy-free yogurt and butter with coconut oil for a dairy-free version.
Apple Cinnamon Pumpkin Muffins: Mix in ½ cup finely diced apple for a juicy, fruity touch.
High-Fiber Upgrade: Add 2 tablespoons of ground flaxseed or chia seeds into the batter.

Each variation keeps the base of pumpkin and oats but brings something a little different to the table.

How to Serve These Muffins

These muffins aren’t just for breakfast. Here are some creative serving ideas to enjoy them all day long:

Breakfast on the go: Pair with Greek yogurt and fresh berries for a balanced morning meal.
Afternoon snack: Reheat and spread with almond butter or cream cheese for a satisfying pick-me-up.
Brunch spread: Serve on a platter with other baked goods like banana bread, scones, and fruit salad for a cozy fall brunch.
Dessert upgrade: Warm slightly and serve with a scoop of vanilla Greek yogurt or frozen yogurt.
Coffee companion: Enjoy with a cappuccino, pumpkin spice latte, or hot apple cider.

Storage & Reheating Tips

These muffins are meal-prep friendly, so you can bake once and enjoy them throughout the week.

Room Temperature: Store in an airtight container at room temp for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days for maximum freshness.
Freezer: Wrap each muffin in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating:
- Microwave: 15–20 seconds for a quick warm-up.
- Toaster oven: 3–4 minutes at 300°F for a crisp-topped muffin.
- Oven: 8–10 minutes at 325°F if reheating a large batch.

Tip: If freezing, skip the crumble until baking day for the crunchiest results.

Health Benefits of These Muffins

Not only do these muffins taste amazing, but they’re also packed with nutrients that make them a smart choice.

Protein for satiety: Cottage cheese and eggs keep you fuller longer compared to traditional muffins.
Fiber-rich: Oat flour and oats provide slow-digesting carbs and dietary fiber for stable energy.
Lower in sugar: Sweetened naturally with honey and maple instead of refined white sugar.
Vitamin boost: Pumpkin is loaded with vitamin A (good for eyesight and immunity) and antioxidants.
Balanced macros: Each muffin contains a good balance of protein, carbs, and fat, making them a well-rounded snack.

Frequently Asked Questions (FAQs)

Q1: Can I use Greek yogurt instead of cottage cheese?
Yes! Greek yogurt works as a great substitute and still provides protein. Just be sure to use plain, unsweetened yogurt.

Q2: Do I need to use oat flour, or can I swap it?
Oat flour gives a hearty, wholesome flavor. You can substitute with whole wheat flour or almond flour, though texture will vary slightly.

Q3: Can I double the recipe?
Absolutely. This recipe makes about 6 muffins, but you can easily double it for a full dozen. Just keep the baking time the same.

Q4: How can I make these sweeter?
If you prefer a sweeter muffin, increase the honey to ½ cup or add a sprinkle of brown sugar on top of the crumble.

Q5: Can I make these vegan?
Yes! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), replace cottage cheese with dairy-free yogurt, and swap butter for coconut oil.

Final Thoughts

These Cottage Cheese Pumpkin Muffins with Oat Crumble are everything you want in a fall baked good — cozy, flavorful, and nourishing. They’re proof that you don’t need refined sugar or heavy butter to create a muffin that feels indulgent. With their protein boost, natural sweetness, and golden oat topping, they strike the perfect balance between healthy and comforting.

Whether you’re meal-prepping breakfasts for the week, baking for a cozy autumn brunch, or just craving something warm and homemade with your coffee, these muffins deliver. They’re wholesome enough for everyday but special enough to serve guests.

So go ahead — preheat that oven, grab your can of pumpkin purée, and let these muffins fill your kitchen with the aromas of cinnamon and maple. Bake a batch, enjoy the first warm bite, and don’t be surprised if they become a new seasonal tradition in your home.