Pumpkin Cottage Cheese Muffins Recipe

Introduction

These Pumpkin Cottage Cheese Muffins are a moist and flavorful treat perfect for fall or any time you crave a cozy snack. Combining pumpkin purée with cottage cheese creates a tender crumb and a subtle richness without heaviness. Sweetened naturally with maple syrup and infused with warm spices, they’re a wholesome option you’ll want to make again and again.

Ingredients

• 1 cup pumpkin purée (unsweetened)
• ½ cup cottage cheese (blend for smoother texture, optional)
• 2 large eggs
• ½ cup maple syrup (can increase to ⅔ cup for sweeter muffins)
• 1 tsp vanilla extract
• 1 ¼ cups whole wheat flour (or all-purpose)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt (reduced from ½ tsp for better balance)
• 1 ½ tsp cinnamon
• 1 tsp pumpkin spice (increased from ½ tsp for more flavor)
• ¼ cup melted coconut oil (or unsalted butter)

Instructions

1. Step 1: In a large bowl, whisk together pumpkin purée, blended cottage cheese (if using), eggs, maple syrup, vanilla extract, and melted coconut oil until smooth and well combined.
2. Step 2: In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice until evenly mixed.
3. Step 3: Slowly fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; avoid overmixing to keep the muffins tender.
4. Step 4: Line a 12-cup muffin tin with paper liners or spray with nonstick spray. Evenly scoop the batter into the muffin cups, filling each about ¾ full.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the muffins for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For extra nuttiness, add ½ cup chopped walnuts or pecans to the batter before baking.
• Use all-purpose flour instead of whole wheat for a lighter texture if preferred.
• For smoother muffins, blend the cottage cheese before mixing it in.
• Swap maple syrup with honey or agave nectar for a different sweetness profile.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated 350°F (175°C) oven for about 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly in this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What can I substitute for cottage cheese?

If you don’t have cottage cheese, Greek yogurt is a good alternative. Use the same quantity and consider blending it for a smooth batter.

Pumpkin Cottage Cheese Muffins Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

These Pumpkin Cottage Cheese Muffins are moist, flavorful, and packed with warm spices, making them a perfect healthy fall treat. Combining pumpkin purée, cottage cheese, and whole wheat flour, they offer a balanced texture with a subtle sweetness from maple syrup. Ideal for breakfast or a wholesome snack, these muffins are baked to golden perfection and deliver comforting autumn flavors in every bite.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin purée (unsweetened)
• ½ cup cottage cheese (blend for smoother texture, optional)
• 2 large eggs
• ½ cup maple syrup (can increase to ⅔ cup for sweeter muffins)
• 1 tsp vanilla extract
• ¼ cup melted coconut oil (or unsalted butter)

Dry Ingredients

• 1 ¼ cups whole wheat flour (or all-purpose)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt (reduced from ½ tsp for better balance)
• 1 ½ tsp cinnamon
• 1 tsp pumpkin spice (increased from ½ tsp for more flavor)

Instructions

1. Prepare Wet Ingredients: In a large mixing bowl, combine the pumpkin purée, blended cottage cheese (for smoother texture, blend before adding), eggs, maple syrup, vanilla extract, and melted coconut oil or unsalted butter. Whisk thoroughly until the mixture is smooth and uniform.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the pumpkin spice, whole wheat flour, baking soda, baking powder, salt, and cinnamon to ensure the leavening agents and spices are evenly distributed.
3. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined, being careful not to overmix to maintain a tender muffin texture.
4. Fill Muffin Cups: Line a 12-count muffin tin with paper liners or spray with nonstick cooking spray. Evenly distribute the batter into the muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake: Preheat your oven to 350°F (175°C). Place the muffin tin in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean when done.
6. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving. Enjoy these moist, spiced muffins as a nutritious breakfast or snack.

Notes

• Blending the cottage cheese before mixing helps create a smoother muffin texture, but it is optional.
• You can substitute whole wheat flour with all-purpose flour if preferred.
• Maple syrup quantity can be adjusted to make the muffins sweeter or less sweet.
• These muffins freeze well; store in an airtight container or freezer bag for up to 2 months.
• For a dairy-free option, substitute cottage cheese and butter with plant-based alternatives.
• Be careful not to overmix the batter to avoid dense muffins.

Keywords: pumpkin muffins, cottage cheese muffins, healthy muffins, whole wheat muffins, fall recipes, pumpkin spice, breakfast muffins