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Pumpkin Cottage Cheese Muffins Recipe

Pumpkin Cottage Cheese Muffins Recipe
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★★★★★

4.9 from 6 reviews

These Pumpkin Cottage Cheese Muffins are a delicious and nutritious treat blending creamy cottage cheese with vibrant pumpkin purée and warm spices. Perfect for a healthy breakfast or snack, they are moist, tender, lightly sweetened with maple syrup, and have a subtle depth of flavor from cinnamon and pumpkin spice. Made with whole wheat flour, these muffins balance indulgence with wholesome ingredients.

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

  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 medium mixing bowl, thoroughly whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice to ensure even distribution of the leavening agents and spices.
  3. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently and until just combined to avoid overmixing, which can lead to dense muffins.
  4. Fill Muffin Cups: Line a muffin tin with paper liners or grease it lightly. Spoon the batter into each cup, filling them about three-quarters full to allow room for rising during baking.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  6. Cool & Enjoy: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving to enhance texture and flavor.

Notes

  • You can substitute maple syrup with honey for a different natural sweetener.
  • For a dairy-free version, use a plant-based cottage cheese substitute and coconut oil instead of butter.
  • Don’t overmix the batter to keep muffins light and tender.
  • Make sure pumpkin purée is pure and not pumpkin pie filling which contains added sugars and spices.
  • Whole wheat flour adds more fiber and nutrients, but all-purpose flour may be used for a lighter texture.

Nutrition

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

Find it online: https://cookcrisis.com/pumpkin-cottage-cheese-muffins-recipe/