Moist Pumpkin Muffins with Cottage Cheese

Recipe Highlights

• High in protein: Blended cottage cheese adds about 6 grams of protein per muffin without using protein powder.
• Soft and moist: Cottage cheese keeps the muffins tender for days and prevents the dryness common with some pumpkin bakes.
• Customizable: Substitute oat flour 1:1 for a heartier, naturally gluten-free version, or fold in your preferred mix-ins like chocolate chips or chopped nuts.
• Great for meal prep: Bake a batch for quick breakfasts or snacks; they freeze and thaw well.
• Simple pantry ingredients: Basic baking staples create an approachable, reliable recipe.

Step 1: Combine pumpkin purée, blended cottage cheese, eggs, maple syrup, melted and cooled butter (or oil), and vanilla in a bowl.

Step 2: Whisk the wet ingredients until smooth and uniform.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

Step 4: Gently fold the dry ingredients into the wet just until combined. Avoid overmixing to keep the muffins light. Fold in any mix-ins now if using.

Step 5: Portion the batter into 12 muffin cups, filling each about three-quarters full.

Step 6: Bake until a toothpick inserted in the center comes out clean and the tops are golden. Cool briefly in the pan, then transfer to a wire rack to finish cooling.

Blending is recommended to create a smooth batter and a uniform crumb. You can leave it unblended in some recipes, but for these muffins a fully blended cottage cheese yields the best texture.

Yes. Plain Greek yogurt works as an equal substitute and will produce a slightly tangier result.

Soft, spiced, and moist, these muffins deliver a satisfying pumpkin flavor and about 6 grams of protein per serving. They’re an excellent grab-and-go breakfast or an afternoon treat that holds up well in the fridge or freezer.

Ingredients

• 1 3/4 cups all-purpose flour (about 220 g) — or substitute oat flour 1:1
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (or use a homemade blend of cinnamon, ginger, nutmeg, and cloves)
• 3/4 cup pumpkin purée
• 1 cup cottage cheese, blended smooth (or plain Greek yogurt)
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted and cooled butter (or any neutral oil)
• 1 1/2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners.
2. Blend the cottage cheese until completely smooth, then set aside.
3. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
4. In a separate bowl, whisk together the pumpkin purée, blended cottage cheese, eggs, maple syrup, melted butter (or oil), and vanilla until smooth.
5. Add the wet ingredients to the dry and stir gently until just combined. Do not overmix.
6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
7. Bake for 18–24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

• If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon allspice, and 1/8 teaspoon cloves.
• Do not overmix the batter; a few streaks of flour are fine and will prevent a dense muffin.
• Mix-ins such as chocolate chips, chopped walnuts, or a cream cheese swirl work well.
• Cool the muffins completely before storing to avoid soggy bottoms from trapped steam.

Storage tips

• Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge or briefly at room temperature.