Keto Pumpkin Chocolate Peanut Butter Cottage Cheese Muffins

Rich, fudgy, and packed with cozy pumpkin flavor, these mini keto pumpkin chocolate peanut butter cottage cheese muffins are basically dessert-for-breakfast but without the blood sugar crash.

These pumpkin muffins taste like a Reese’s and a brownie had a fall baby. If you’re craving something sweet but still want the protein boost, this one’s for you. Gluten-free, sugar-free, and no weird ingredients – just real, cozy comfort.

Each one of these sugar free pumpkin muffins is loaded with pumpkin puree, creamy peanut butter, dark chocolate chips, and high-quality protein sources like cottage cheese and eggs. They’re naturally gluten-free, sugar-free, and made with simple ingredients — no fancy tools, no messy bowls, just a blender and a muffin tin.

With just 2.8g net carbs and 5.1g protein per muffin, these keto pumpkin muffins are the ultimate healthy breakfast or sweet tooth fix that still fits your keto lifestyle.

These Delicious Muffins Are:

• Protein-packed – Thanks to cottage cheese, eggs, and almond flour
• Naturally sweet – No added sugar, just a low carb sweetener and warm spices
• Cozy fall flavors – Pumpkin spice, cocoa, cinnamon, peanut butter
• Fuss-free – Throw it all in a food processor or blender, and boom, low carb pumpkin muffins
• Perfect size – Mini but mighty. Big flavor, small form

How to Make These Protein Muffins (Simple Steps)

1. Preheat your oven to 350°F (175°C). Line a muffin tin with parchment or use silicone liners.
2. In a blender or food processor, add all the wet ingredients: cottage cheese, pumpkin puree, peanut butter and eggs.
3. Blend until smooth and creamy.
4. Now add the dry ingredients: almond flour, sweetener, cocoa powder, baking powder, pumpkin pie spice, salt
5. Blend again until it turns into smooth muffin batter. Fold in the chocolate chips.
6. Use an ice cream scoop or spoon to fill your muffin tin (makes 12 mini muffins). Optional: swirl in a bit of peanut butter on top for that TikTok-worthy look.
7. Bake for 14–17 minutes. Mine were done at 16. A toothpick should come out with a few moist crumbs.
8. Let cool completely in the tin. These guys firm up as they cool.

Testing Notes (Real Talk)

• They’re fudgy, soft, and ridiculously satisfying
• They don’t rise much – totally normal, but the creamy texture makes up for it
• I usually have them warm with a scoop of keto vanilla ice cream. 
• Want lower carbs? Skip the chocolate chips (but… why would you?)

Ingredient Notes

• Cottage Cheese: Full-fat works best for richness and protein
• Pumpkin Puree: Use the real stuff, not pumpkin pie filling. You can make your own pumpkin puree here
• Peanut Butter: Go for creamy almond butter or natural peanut butter, no added sugar
• Sweetener: Swerve, allulose, or monk fruit all work
• Almond Flour: Light and perfect for healthy fats, and keeping it gluten-free

Storage Tips

• Store in an airtight container in the fridge for 4–5 days
• Freeze in a single layer wrapped in plastic wrap
• Best enjoyed at room temperature or gently warmed

Make It a Moment

Make these gluten free high protein muffins part of your daily breakfasts or your snack stash.

Here’s how to level them up:

• Have them with a cup of coffee or a glass of warm almond milk.
• Crumble over Pumpkin Cottage Cheese Ice Cream.
• Dessert-style? Scoop of keto ice cream, warm muffin, drizzle of creamy almond butter. Thank me later.

Final Thoughts

Whether you’re craving healthy pumpkin muffins for your weekly meal prep or need a quick high protein muffin snack between little jobs, these keto pumpkin muffins check all the boxes. They’re the perfect low carb pumpkin muffins for fall muffin recipes, made with simple ingredients like almond flour, cottage cheese, and pumpkin puree, no added sugar or gluten in sight.

If you’re after blender muffins with cottage cheese that are diabetic friendly, great for daily breakfasts, or just looking to try new cottage cheese protein muffins, this recipe will be your go-to. Honestly, they might be the easiest keto friendly muffins you’ll ever make and possibly your new favorite.

I’ve been keto since 2019, and recipes like this are why I’m still here.

FAQ

Q: Can I make these pumpkin peanut butter muffins in an air fryer?

A: Totally! Try 325°F for 10–12 minutes. Watch the tops.

Q: Can I use Greek yogurt or ricotta cheese instead of cottage cheese?

A: Yes! Ricotta = creamy, slightly sweeter. Yogurt = more tangy. Both work, just adjust the texture if needed.

Q: How do I save the leftovers?

A: Use an airtight container or freeze the cottage cheese breakfast muffins individually in plastic wrap. Reheat before eating.

More Pumpkin Recipes

• Keto Pumpkin Chocolate Chip Cottage Cheese Cookies
• Keto Pumpkin Cottage Cheese Pancakes (Almond Flour)
• Pumpkin Cottage Cheese Ice Cream

Explore more low-carb pumpkin recipes in the pumpkin recipe collection.

More Muffins & Protein Snacks

• Keto Chocolate Peanut Butter Brownie Muffins
• Cottage Cheese Brownie Mug Cake
• Cottage Cheese Peanut Butter Mousse