Enjoy the cozy blend of autumn flavors and wholesome nutrition in these Pumpkin Cottage Cheese Muffins. Pack each bite with protein-rich cottage cheese, warm spices, pecans, and pure pumpkin purée. Savor their moist, fluffy texture and naturally delicious taste. Bake a batch for breakfast, a snack, or a healthier dessert. Prep them ahead to grab and go for a satisfying treat anytime! Discover more easy breakfast, baking, and high-protein meal ideas in my collection of Sweet and Savory Cottage Cheese Recipes.
Background content: is this popular at certain times of year? Special holidays?
Ingredients
Find below the list of ingredients for my Pumpkin Cottage Cheese Muffins.
- Pumpkin Puree (not pumpkin pie filling)
- Cottage Cheese
- Maple Syrup
- Canola Oil
- Large Eggs
- All Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
See recipe card for quantities.
Instructions
Start by preheating your oven to 375F. Line 12 regular-sized muffin molds with your choice of paper liners or silicone liners. If using a silicone muffins tray, simply need to coat it with non-stick spray.
- Combine the flour, baking powder, salt, cinnamon, and nutmeg in a small bowl. Whisk the dry ingredients until well incorporated. Set aside.
- Using an immersion blender or small blender to puree together, the pumpkin and cottage cheese, until smooth.
- Transfer the blended cottage cheese mixture to a large bowl. Add the oil, maple syrup, vanilla, and eggs to the large bowl. Whisk everything together until smooth.
- Add the dry ingredients and chopped pecans to the bowl with the wet ingredients.
- Use a rubber spatula to fold the dry ingredients into the wet until there is no more visible dry ingredients. Make sure to not overmix.
- Use two soup spoons, or a cookie scoop, to divide the batter into the 12 prepared muffin cavities.
Bake the Pumpkin Cottage Cheese Muffins in the preheated 375F oven for 25 minutes. Check for doneness with a toothpick after 22 minutes. If the toothpick inserted in the center of a muffin comes out clean, they are ready to take out of the oven.
Substitutions
Make this Pumpkin Cottage Cheese Muffins recipe your own by using ingredients you might already have in you refrigerator or pantry.
- Cottage Cheese - Replace the cottage cheese with the same amount of Greek Yogurt.
- Pecans - Take the pecans out of the recipe and replace with the same amount of your choice of, chocolate chips, coconut flakes, or other types of nuts. Make sure that the total amount of inclusions does not exceed ½ cup.
- Maple Syrup - Replace the maple syrup with liquid honey
Storage
Cool the Pumpkin Cottage Cheese Muffins completely on a wire rack before storing. Keep them in an airtight container lined with a paper towel to absorb moisture, and store at room temperature for up to 2 days. Refrigerate the muffins in a sealed container or resealable bag for up to 5 days to maintain freshness.
Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag to freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20–30 seconds before enjoying!
Recipe
Pumpkin Cottage Cheese Muffins
Ingredients
Dry Ingredients
- 1¾ cup All Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
Wet Ingredients
- 1 cup Cottage Cheese
- ½ cup Pure Pumpkin Puree not pumpkin filling
- ⅓ cup Maple Syrup
- ⅓ cup Canola Oil or other non-tasting oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ⅓ cup Pecans chopped
Instructions
- Start by preheating your oven to 375F. Line 12 regular-sized muffin molds with your choice of paper liners or silicone liners. If using a silicone muffins tray, simply coat the cavities with non-stick spray.
- Combine the flour, baking powder, salt, cinnamon, and nutmeg in a small bowl. Whisk the dry ingredients until well incorporated. Set aside.
- Using an immersion blender or small blender to puree together, the pumpkin and cottage cheese, until smooth.
- Transfer the blended cottage cheese mixture to a large bowl. Add the oil, maple syrup, vanilla, and eggs to the large bowl. Whisk everything together until smooth.
- Add the dry ingredients and chopped pecans to the bowl with the wet ingredients.
- Use a rubber spatula to fold the dry ingredients into the wet until there is no more visible dry ingredients. Make sure to not overmix.
- Use two soup spoons, or a cookie scoop, to divide the batter into the 12 prepared muffin cavities.
- Bake the Pumpkin Cottage Cheese Muffins in the preheated 375F oven for 25 minutes. Check for doneness with a toothpick after 22 minutes. If the toothpick inserted in the center of a muffin comes out clean, they are ready to take out of the oven.
- Let the muffins cool for 10-15 minutes and enjoy!
Video
Notes
- Cottage Cheese - Replace the cottage cheese with the same amount of Greek Yogurt.
- Pecans - Take the pecans out of the recipe and replace with the same amount of your choice of, chocolate chips, coconut flakes, or other types of nuts. Make sure that the total amount of inclusions does not exceed ½ cup.
- Maple Syrup - Replace the maple syrup with liquid honey
