Description

These Pumpkin Cottage Cheese Muffins are a moist, wholesome fall treat perfect for breakfast or a cozy snack. Made with pumpkin purée and blended cottage cheese, they’re soft and fluffy with warm spices like cinnamon and pumpkin spice. Whole wheat flour adds a hearty texture, while maple syrup lends natural sweetness. Easy to prepare and bake, these muffins offer a nutritious twist on a classic favorite.

Ingredients

Scale

Wet Ingredients

1 cup pumpkin purée
½ cup cottage cheese
2 large eggs
⅓ cup maple syrup (or honey)
1 tsp vanilla extract
¼ cup melted coconut oil (or butter)

Dry Ingredients

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

Instructions

Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, blended cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until the mixture is smooth and homogenous.
Combine Dry Ingredients: In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice evenly.
Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently just until combined to avoid overmixing, which ensures soft, fluffy muffins.
Fill Muffin Cups: Line a muffin tin with paper liners or grease it with nonstick spray, then fill each muffin cup approximately ¾ full with the batter.
Bake: Bake in a preheated oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool & Enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Blend the cottage cheese first for an ultra-smooth texture.
Use pure pumpkin purée instead of pumpkin pie filling to avoid added sugars and spices.
Do not overmix the batter to maintain soft muffins.
For added texture, sprinkle pumpkin seeds or chopped nuts on top before baking.
Allow muffins to cool for at least 10 minutes for the best flavor and texture.
Substitute maple syrup with honey or coconut sugar if desired.
For a gluten-free option, use a 1:1 gluten-free flour blend.
Use dairy-free cottage cheese alternatives for a dairy-free version.
Add ½ cup chocolate chips for extra sweetness and flavor.
Store leftovers at room temperature for 2-3 days, refrigerate up to a week, or freeze up to 3 months.
Reheat frozen muffins in the microwave for 20-30 seconds before eating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin muffins, cottage cheese muffins, healthy pumpkin recipe, fall baking, whole wheat muffins, gluten-free option, dairy-free option, easy breakfast muffins