Pumpkin Cottage Cheese Muffins Recipe
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.
- 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
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, cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until the mixture is smooth and well combined.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/pumpkin-cottage-cheese-muffins-recipe/
