Cottage Cheese Pumpkin Muffins Recipe
These cottage cheese pumpkin muffins are soft, tender, perfectly spiced and filled with creamy protein. They come together with simple ingredients and make an easy breakfast, snack, or afternoon treat. If you’re looking for a delicious high protein pumpkin muffin to enjoy all season long, this recipe is one to try.
Equipment
- 1 food processor or blender
- 1 - 2 12 ct muffin pans
- 1 whisk
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Cottage Cheese Pumpkin Muffins
- 1 cup (226 g) blended cottage cheese
- 2 large eggs, room temperature
- 1 cup (240 g) canned pumpkin puree
- ½ cup (120 ml) oil or melted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg, cloves, all spice ¼ of each or use ¾ -1 teaspoon your preferred ground spice
- ¼ teaspoon salt
Optional Toppings
- ½ cup (85 g) chocolate chips
- ½ cup pepitas (pumpkin seeds)
Instructions
- Preheat the oven to 400 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners.
- Add the cottage cheese to a blender or food processor. Blend or process until the cottage cheese is smooth like yogurt or cream cheese. Add the cottage cheese to a large mixing bowl. Whisk in the pumpkin puree, oil or melted butter, sugar, light brown sugar, eggs and vanilla extract until smooth and well combined.1 cup (226 g) blended cottage cheese, 2 large eggs, room temperature, 1 cup (240 g) canned pumpkin puree, ½ cup (120 ml) oil or melted butter, ½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract
- In another mixing bowl, whisk the flour, baking powder, ground spices and salt together until well combined. Whisk in the dry ingredients until just combined.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ¼ teaspoon nutmeg, cloves, all spice , ¼ teaspoon salt
- Use a 3 tablespoon sized cookie scoop to scoop the cottage cheese pumpkin muffin batter into each of the muffin liners, alternating every other cup. Top with pumpkin seeds and chocolate chips if you like.½ cup (85 g) chocolate chips, ½ cup pepitas (pumpkin seeds)
- Bake the pumpkin cottage cheese muffins at 400 for 18 - 20 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.Cool the pumpkin cottage cheese muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Notes
Store: Due to the high moisture and dairy content of these muffins, it is best to store them in the fridge after 1 day. For longer storage, I recommend storing them in the freezer.
Cottage Cheese Pumpkin Muffins Troubleshooting Checklist
- Dense muffins? Don’t overmix the batter, and measure flour carefully.
- Dry muffins? Check them early and avoid overbaking.
- Wet centers? Bake a little longer, covering loosely with foil if the tops brown too quickly.
- Visible cottage cheese? Blend the cottage cheese until completely smooth before adding it.
- Muffins didn’t rise? Make sure your leavening agents are fresh and measured correctly.
- Sticking to the pan? Grease the pan well or use muffin liners, then let muffins cool for a few minutes before removing.
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