Pumpkin Cottage Cheese Muffins Recipe

Introduction

These Pumpkin Cottage Cheese Muffins are a moist and nutritious twist on a classic fall treat. Packed with warm spices and creamy cottage cheese, they make a perfect breakfast or snack. Easy to prepare and deliciously wholesome, they’re sure to become a seasonal favorite.

Ingredients

• 1 cup pumpkin purée
• ½ cup cottage cheese
• 2 large eggs
• ⅓ cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1¼ 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

1. Step 1: In a large mixing bowl, whisk together the pumpkin purée, cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until the mixture is smooth.
2. Step 2: In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice until evenly combined.
3. Step 3: Slowly fold the dry ingredients into the wet ingredients using a spatula, stirring just until combined without overmixing.
4. Step 4: Line a muffin tin with paper liners or grease the cups, then fill each about ¾ full with the batter.
5. Step 5: Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a dairy-free option, substitute coconut yogurt for cottage cheese.
• Add ½ cup chopped nuts or chocolate chips for extra texture and flavor.
• Use all-purpose flour if you prefer a lighter muffin texture.
• Make sure not to overmix the batter to keep the muffins tender and fluffy.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh purée?

Yes, canned pumpkin purée works perfectly and saves time without affecting the flavor or texture of the muffins.

Are these muffins suitable for a gluten-free diet?

These muffins use whole wheat or all-purpose flour, so they are not gluten-free. You can try substituting with a gluten-free baking blend, but results may vary.

Pumpkin Cottage Cheese Muffins Recipe

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★★★★★

4.7 from 80 reviews

These Pumpkin Cottage Cheese Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Combining the natural sweetness and moisture of pumpkin purée with the creamy texture of cottage cheese, these muffins are lightly spiced with cinnamon and pumpkin spice for a comforting autumn flavor. Made with whole wheat flour and sweetened naturally with maple syrup, they offer a healthier twist on classic muffins without sacrificing taste.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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 the mixture is smooth and well combined.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice to evenly distribute the leavening agents and spices.
3. Mix Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture using a spatula. Stir just until everything is combined; avoid overmixing to keep the muffins tender.
4. Fill Muffin Cups: Line a muffin tin with paper liners or grease it well. Fill each muffin cup about three-quarters full with the batter to allow room for rising during baking.
5. Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when muffins are fully baked.
6. Cool & Enjoy: Let the muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• Use whole wheat flour for a healthier option, or all-purpose flour for a lighter texture.
• Maple syrup can be substituted with honey if preferred.
• Melted coconut oil can be replaced with melted butter for added richness.
• Do not overmix the batter to ensure muffins are tender and not dense.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins can be frozen for up to 2 months; thaw at room temperature before serving.

Keywords: Pumpkin muffins, Cottage cheese muffins, Healthy muffins, Whole wheat muffins, Autumn recipes, Pumpkin spice muffins