Pumpkin Cottage Cheese Muffins. I know that combination might sound surprising at first, but trust me, it’s a match made in baking heaven. I was experimenting one rainy afternoon, desperate for a muffin that was both indulgent and actually good for me. The result was nothing short of magical.
These Pumpkin Cottage Cheese Muffins are incredibly moist, perfectly spiced, and have a hidden protein boost that will keep you satisfied for hours. Furthermore, they come together in one bowl in just minutes. So, let’s grab that can of pumpkin and make your new favorite breakfast.
WHY YOU’LL LOVE THIS RECIPE
You will be genuinely amazed by these Pumpkin Cottage Cheese Muffins.
- First, they are unbelievably simple to make with just a handful of wholesome ingredients. Secondly, the cottage cheese completely disappears into the batter, leaving behind an incredibly tender crumb and a major protein punch without any cheesy flavor.
- Moreover, they are naturally sweetened with maple syrup or honey, making them a much healthier alternative to sugar-laden bakery muffins.
- Ultimately, they freeze beautifully, giving you a delicious, grab-and-go breakfast anytime you need one.
Pumpkin Cottage Cheese Muffins You’ll Devour
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist and protein-packed Pumpkin Cottage Cheese Muffins with warm spices are a wholesome fall-inspired breakfast or snack.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cottage cheese
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- 2. In a blender or food processor, blend pumpkin puree, cottage cheese, honey, coconut oil, eggs, and vanilla until smooth.
- 3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- 4. Pour wet mixture into dry ingredients and stir until just combined.
- 5. Fold in nuts if using.
- 6. Divide batter evenly among muffin cups.
- 7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- 8. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- These muffins are naturally higher in protein thanks to cottage cheese.
- Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
- They also freeze well wrap individually for quick grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: pumpkin cottage cheese muffins, high protein muffins, fall baking
HOW TO MAKE PUMPKIN COTTAGE CHEESE MUFFINS
Making these muffins is a straightforward and satisfying process. You’ll begin by blending the wet ingredients into a smooth, creamy base. Next, you’ll gently fold in the dry ingredients until just combined. Finally, you’ll bake them until they’re perfectly domed and your kitchen smells like a cozy autumn dream.
INGREDIENTS:
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup small-curd cottage cheese
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- A pinch of salt
DIRECTIONS:
STEP 1: Start by preheating your oven to 375°F (190°C). Then, line a 12-cup muffin tin with paper liners or grease it well.
STEP 2: In a high-speed blender or food processor, combine the pumpkin puree, cottage cheese, eggs, and maple syrup. Blend the mixture for about 30-45 seconds until it is completely smooth and creamy.
STEP 3: Add the rolled oats, baking powder, baking soda, pumpkin pie spice, and salt to the blender.
STEP 4: Pulse the blender several times, just until the oats are broken down and the dry ingredients are fully incorporated into the wet batter. Be careful not to over-blend.
STEP 5: Divide the batter evenly among the 12 prepared muffin cups, filling each one about ¾ of the way full.
STEP 6: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out clean and the tops are springy to the touch.
STEP 7: Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
IS A NUTRITION HERO
These Pumpkin Cottage Cheese Muffins are a genuine nutrition hero. The pumpkin puree is packed with vitamin A and fiber, which is fantastic for eye health and digestion. Additionally, the cottage cheese provides a fantastic source of high-quality casein protein, which helps to repair muscles and keeps you feeling full. Consequently, starting your day with one of these is a powerful and positive choice for your body.
GREAT FOR WEIGHT MANAGEMENT
If you are mindful of your weight, these muffins are an absolute game-changer. Their high protein and fiber content work together to promote satiety, effectively helping to curb mid-morning cravings. Furthermore, they are significantly lower in refined sugar and empty calories compared to traditional muffins. Therefore, they provide sustained energy without the crash, making them a perfect ally for your health goals.
HOW TO CHOOSE AND STORE INGREDIENTS FOR PUMPKIN COTTAGE CHEESE MUFFINS
Choosing the Best Ingredients: Always ensure you use pure pumpkin puree and not pumpkin pie filling, as the latter contains extra sugar and spices you don’t need. Also, choose good quality cottage cheese; I prefer 4% fat for the creamiest blend, but low-fat is fine, too.
Storing Ingredients:
- Flour and Spices: Keep your flour and pumpkin pie spice in airtight containers to maintain freshness and potency.
- Cottage Cheese and Pumpkin: Store cottage cheese in the refrigerator and use it by the date on the container. Unopened canned pumpkin puree can be stored in the pantry.
EASY AND TASTY LOW-CAL RECIPES (ADJUSTMENTS)
It’s easy to make these amazing Pumpkin Cottage Cheese Muffins even lighter!
- Whole Wheat: Substitute 1/2 cup of the all-purpose flour with whole wheat flour for a fiber boost, making them even more substantial for a morning meal.
- Sugar Swap: You can replace up to half of the brown sugar with a granulated, zero-calorie sugar substitute that is suitable for baking.
- Low-Fat Dairy: Use 2% or 1% cottage cheese instead of 4% to slightly lower the fat and calorie count.
SWEET TREATS THE HEALTHY WAY
It is entirely possible to enjoy sweet treats the healthy way, and these muffins are the perfect proof. They satisfy your craving for something baked and spiced without any of the guilt.
Moreover, they use the natural sweetness of pumpkin and a touch of maple syrup, so you can feel good about serving them to your family any day of the week.
DON’T FORGET THE SEEDS
While not in the base recipe, don’t forget the seeds. A tablespoon of pumpkin seeds or pepitas sprinkled on top of the muffins before baking adds a wonderful crunch and an extra boost of magnesium, iron, and healthy fats.
It is a simple addition that elevates both the texture and the nutritional profile beautifully.
HOW TO SERVE YOUR PUMPKIN COTTAGE CHEESE MUFFINS
These muffins are truly versatile for any meal!
- For Breakfast: Serve warm with a dollop of Greek yogurt for an extra protein punch.
- As a Snack: They’re the perfect grab-and-go snack for busy afternoons.
- The Glazed Treat: If you want a weekend indulgence, drizzle a simple cream cheese glaze over the cooled muffins.
- Coffee Companion: They pair beautifully with your morning coffee or a soothing cup of fall tea.
HOW TO STORE PUMPKIN COTTAGE CHEESE MUFFINS
Since these Pumpkin Cottage Cheese Muffins are so moist, proper storage is key to keeping them fresh!
- At Room Temperature: Store completely cooled muffins in an airtight container for up to 3 days. However, because of the cottage cheese and pumpkin content, they tend to keep better when refrigerated.
- Refrigeration: Store the muffins in an airtight container in the refrigerator for up to 1 week. This is the preferred method for maximum freshness.
- Freezing: You can freeze these muffins! Wrap individual cooled muffins tightly in plastic wrap, then place them in a freezer-safe bag. They will keep well for up to 3 months. Thaw overnight at room temperature or quickly microwave for about 30 seconds.
TIPS TO MAKE THE BEST PUMPKIN COTTAGE CHEESE MUFFINS
Want bakery-quality Pumpkin Cottage Cheese Muffins every single time? Here are my tried-and-true tips:
- Blend Until Perfect: Make sure the cottage cheese is completely smooth. Any remaining lumps will not disappear during baking and will affect the texture.
- Don’t Overmix: Overmixing will develop the gluten in the flour, resulting in tough, dense muffins instead of light, fluffy ones. Mix only until the streaks of flour disappear.
- Add a Topping: A sprinkle of coarse sugar or pepitas on top before baking gives a beautiful crust and a nice textural element.
TIPS AND NOTES: YOUR KITCHEN COMPANION
Details
- Baking Temperature: 375∘F (190∘C)
- Baking Time: 18-22 minutes
- Yield: 12 standard muffins
Variation
Chocolate Chip: Fold in 1/2 cup of mini chocolate chips (dark chocolate is great here!) with the dry ingredients for a decadent twist on your Pumpkin Cottage Cheese Muffins. Gluten-Free: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend for an easy gluten-free option.
Notes
Cream Cheese Glaze: For an optional glaze, whisk 1/4 cup softened cream cheese, 1/2 cup powdered sugar, and 1 tablespoon of milk until smooth. Drizzle over completely cooled muffins.
PUMPKIN COTTAGE CHEESE MUFFINS FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you need to make sure the fresh pumpkin is cooked and drained very well to remove excess moisture. Consequently, you want a texture similar to the canned puree. Extra moisture will throw off the dry-to-wet ratio in the Pumpkin Cottage Cheese Muffins and result in a gummy texture.
What is the best way to get tall muffin tops?
A few tricks help! First, bake at a slightly higher initial temperature (425∘F for 5 minutes) before lowering it to the recipe temperature (375∘F) for the remainder of the time. Second, ensure your baking powder and baking soda are fresh.
Can I make these dairy-free?
You can, but it changes the recipe significantly. Specifically, you would need to use a non-dairy cottage cheese or a thick, high-protein non-dairy yogurt (like Greek almond yogurt) as a substitute for the cottage cheese to maintain the texture and protein content of these Pumpkin Cottage Cheese Muffins.
FINAL THOUGHTS
There you have it. My secret recipe for the most satisfying, healthy, and delicious Pumpkin Cottage Cheese Muffins. They are a testament to the fact that sometimes the most unexpected ingredient combinations yield the very best results. I hope this recipe brings as much joy and nourishment to your kitchen as it has to mine. Now, go preheat that oven and get blending.