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Pumpkin Cottage Cheese Muffins

Deliciously moist muffins packed with pumpkin and creamy cottage cheese, perfect for any occasion and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup honey or maple syrup Use honey for a richer flavor.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups whole wheat flour Can substitute with gluten-free flour.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice Can adjust to taste.
  • 1/2 teaspoon salt
Add-ins
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with liners.
  2. In a large bowl, mix pumpkin puree, cottage cheese, eggs, honey/maple syrup, and vanilla until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mixing and Baking
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in chopped nuts.
  2. Divide the batter evenly among the muffin cups.
  3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let cool for a few minutes before removing from the pan. Enjoy your muffins!

Notes

These muffins stay fresh for 3-5 days in the fridge. For longer storage, freeze individually wrapped muffins for up to 3 months.