Pumpkin Cottage Cheese Muffins 🎃🧁

These pumpkin cottage cheese muffins are soft, moist, and packed with warm fall flavors. The cottage cheese makes them extra fluffy and adds a boost of protein, so they’re not just delicious—they’re satisfying too!

Perfect for breakfast, snacks, or even dessert, these muffins are naturally sweetened, easy to make, and full of cozy pumpkin spice goodness.

Let’s get baking!

📋 What You’ll Need

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)

Tools

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups & spoons
• Muffin tin
• Paper liners or nonstick spray
• Spatula

⭐ Pro Tips

1. Blend the cottage cheese first – If you want a super smooth texture, blend it before mixing.
2. Use pure pumpkin purée – Not pumpkin pie filling, which has added sugar and spices.
3. Don’t overmix – Stir just until combined for soft, fluffy muffins.
4. Want a crunch? Sprinkle pumpkin seeds or chopped nuts on top before baking.
5. Let them cool – They taste even better after sitting for 10 minutes!

🔄 Substitutions & Variations

• No maple syrup? Swap for honey or coconut sugar.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Dairy-free? Use a dairy-free cottage cheese alternative.
• Want chocolate? Add ½ cup chocolate chips for extra sweetness!

⏳ Make-Ahead Tips

• Freeze for later – Let muffins cool completely, then freeze in an airtight bag for up to 3 months.
• Make the batter ahead – Store in the fridge overnight and bake fresh in the morning.

👩‍🍳 How to Make Pumpkin Cottage Cheese Muffins

1. Mix Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth.

2. Combine Dry Ingredients

In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.

3. Mix Wet and Dry Ingredients

Slowly fold the dry ingredients into the wet mixture using a spatula. Stir until just combined (do not overmix).

4. Fill Muffin Cups

Line a muffin tin with paper liners (or grease it), then fill each cup about ¾ full with batter.

5. Bake

Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Enjoy!

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

🥡 Leftovers & Storage

• Store at room temp in an airtight container for 2-3 days.
• Refrigerate for up to a week.
• Freeze for up to 3 months—just reheat in the microwave for 20-30 seconds before eating!

💛 Time to Bake!

These muffins are so soft, cozy, and delicious, and they make the perfect fall treat. If you try them, leave a comment below! Let me know how they turned out or if you added your own twist. Happy baking! 🎃✨