Dessert

Pumpkin Cottage Cheese Muffins 🎃🧁 Recipe

Bylina Carter October 14, 2025October 14, 2025

Introduction

These Pumpkin Cottage Cheese Muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for a cozy fall breakfast or a healthy snack, they combine the natural sweetness of pumpkin and maple syrup with warm spices.

A white plate holds five golden brown muffins with a soft, slightly bumpy top layer and a darker brown bottom crust layer; one muffin is cut in half showing a moist, dense interior with a light golden crumb texture inside. The plate sits on a white marbled surface with faint brown veining. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin purée
½ cup cottage cheese

2 large eggs
⅓ cup maple syrup (or honey)

1 tsp vanilla extract
1¼ 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
¼ cup melted coconut oil (or butter)

Instructions

Step 1: 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.
Step 2: In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
Step 3: Slowly fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined, being careful not to overmix.

Step 4: Line a muffin tin with paper liners or grease it lightly. Fill each muffin cup about ¾ full with the batter.
Step 5: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

Use all-purpose flour instead of whole wheat for a lighter texture.
Add chopped nuts or dark chocolate chips for extra flavor and texture.
Swap maple syrup with honey for a different natural sweetness.

Make these muffins vegan by using flax eggs and a plant-based cottage cheese substitute.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm them in the microwave for 15-20 seconds or in a low oven for a few minutes to refresh their softness.

How to Serve

A dark grey muffin tray is filled with six white paper liners, each holding smooth, thick pumpkin-colored batter that swirls softly on top, creating small peaks and curves. The muffin tray sits on a white marbled surface with a subtle gold vein running diagonally across the background, adding a touch of shine. The batter looks creamy and dense, ready to be baked, with each muffin evenly filled but with natural, uneven tops that show the texture of the batter. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly in this recipe and saves time without affecting the flavor.

Is it necessary to use cottage cheese in the muffins?

Cottage cheese adds moisture and protein, making the muffins tender and nutritious. You can substitute with Greek yogurt if preferred, though the texture may vary slightly.