Go Back
easy pumpkin cottage cheese muffins

Pumpkin Cottage Cheese Muffins

Soft and moist pumpkin cottage cheese muffins made with pumpkin puree, blended cottage cheese, and warm fall spices. An easy breakfast or snack with no protein powder required.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Optional Add-Ins
  • Up to 3/4 cup semisweet chocolate chips chopped walnuts, or chopped pecans
  • Pumpkin seeds pepitas, for topping, optional

Instructions
 

  • Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • Add the pumpkin puree, cottage cheese, eggs, brown sugar, granulated sugar, vegetable oil, and vanilla to a blender.
  • Blend just until smooth and creamy and no obvious cottage cheese curds remain.
  • Pour the blended pumpkin mixture into a large mixing bowl.
  • Add the dry ingredients and gently fold with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
  • If using chocolate chips, chopped walnuts, or chopped pecans, fold in up to 3/4 cup when only a few streaks of flour remain.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full.
  • If desired, sprinkle additional chocolate chips, chopped nuts, or pumpkin seeds over the tops.
  • Bake at 350°F for 20–24 minutes, until the tops are set and spring back gently when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter.
  • Let the muffins cool in the pan for about 10 minutes.
  • Transfer the muffins to a wire rack and allow them to continue cooling before serving.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling.
Regular full-fat or reduced-fat cottage cheese works well. Small-curd or large-curd cottage cheese can be used because it is blended before being added to the batter.
If the cottage cheese appears unusually watery, stir it before measuring and avoid adding a pool of separated liquid.
Blend the cottage cheese with the wet ingredients for a smooth muffin texture without noticeable curds.
Measure the flour carefully using the spoon-and-level method to help prevent dense muffins.
Do not overmix after adding the dry ingredients.
Replace the cinnamon, ginger, nutmeg, and cloves with approximately 2 teaspoons pumpkin pie spice if desired.
Up to 3/4 cup semisweet chocolate chips, chopped walnuts, or chopped pecans can be added to the batter.
Storage
Allow the muffins to cool completely before storing them.
For longer storage, refrigerate the muffins in an airtight container and enjoy within about 4 days for best quality.
For freezing, wrap the completely cooled muffins individually or place them in a freezer-safe container. Freeze for up to 2 months for best quality.
Thaw before serving. Refrigerated or thawed muffins can be gently warmed if desired.