Description
Delight in these moist and flavorful Pumpkin Cottage Cheese Muffins, perfect for a healthy breakfast or snack. Combining the natural sweetness of pumpkin and maple syrup with the creamy texture of cottage cheese, these muffins offer a delicious way to enjoy seasonal spices with wholesome whole wheat flour.
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
- 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.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Prepare a muffin tin by lining it with paper liners or greasing the cups. Spoon the batter into each cup, filling about three-quarters full for proper rising.
- Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool & Enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these tasty, nutritious muffins!
Notes
- You can substitute maple syrup with honey for a different flavor or sweetness level.
- Use all-purpose flour if whole wheat flour is unavailable, but the texture will be slightly lighter.
- Be careful not to overmix the batter to maintain a light, fluffy muffin texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Frozen muffins can be thawed and warmed in the microwave for a quick breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin muffins, cottage cheese muffins, healthy muffins, fall recipes, seasonal baking, whole wheat muffins, breakfast muffins, pumpkin spice
