Dessert

Pumpkin Cottage Cheese Muffins Recipe

ByAndria Russo October 15, 2025October 15, 2025

Introduction

These Pumpkin Cottage Cheese Muffins are soft, moist, and packed with cozy fall flavors. Combining pumpkin purée with creamy cottage cheese creates a tender texture that’s perfect for breakfast or a healthy snack. With simple ingredients and easy steps, you’ll have delicious muffins ready in no time.

Five golden brown muffins sit close together on a white plate with a thin gold rim, placed on a white marbled surface. One muffin is cut in half and balanced on top of the others, showing a soft, moist inside with a slightly crumbly texture and a warm tan color. The muffin tops are round with slight cracks and a smooth, baked surface, and the sides show a deeper brown from baking in the pan. The lighting highlights the muffins’ warm, inviting tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin purée
½ cup cottage cheese
2 large eggs
⅓ cup maple syrup (or honey)
1 tsp vanilla extract
1 ¼ cups whole wheat flour (or all-purpose flour)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp pumpkin spice
¼ cup melted coconut oil (or butter)

Instructions

Step 1: In a large mixing bowl, whisk together the pumpkin purée, cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth.
Step 2: In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
Step 3: Slowly fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; do not overmix.
Step 4: Line a muffin tin with paper liners or grease it, then fill each cup about ¾ full with batter.
Step 5: Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Blend the cottage cheese first for an ultra-smooth texture in the muffins.
Use pure pumpkin purée—not pumpkin pie filling—to avoid added sugars and spices.
Don’t overmix the batter; stir just until ingredients are combined for soft, fluffy muffins.
For added crunch, sprinkle pumpkin seeds or chopped nuts on top before baking.
Swap maple syrup for honey or coconut sugar if preferred.
For gluten-free muffins, use a 1:1 gluten-free flour blend.
Use a dairy-free cottage cheese alternative to make this recipe dairy-free.
Add ½ cup chocolate chips if you want a sweet chocolate twist.

Storage

Store the muffins at room temperature in an airtight container for 2-3 days. For longer freshness, refrigerate for up to a week. To keep them longer, freeze the cooled muffins in an airtight bag for up to 3 months. When ready to eat, reheat in the microwave for 20-30 seconds.

How to Serve

A white plate with a thin gold rim holds five golden brown muffins, arranged close together. Four muffins are whole, showing a smooth, slightly cracked top with a warm, baked texture. One muffin is cut in half and placed on top of the others, revealing a soft, fluffy interior with a light brown color and airy crumb structure. The plate sits on a white marbled surface, adding a subtle, elegant background to the warm tones of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, it’s best to use pure pumpkin purée. Pumpkin pie filling contains added sugar and spices that will affect the recipe’s flavor and texture.

How can I make the muffins more moist?

Blending the cottage cheese before mixing into the batter helps create a smoother, moister texture. Also, avoid overbaking and do not overmix the batter to keep muffins tender.