In a large bowl, whisk together pumpkin purée, cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth.

In a separate bowl, combine whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Stir until evenly mixed.

Gently fold the dry mixture into the wet ingredients until just incorporated.

Preheat oven to 350°F (175°C) and line a muffin tin with liners. Fill each cup ¾ full with batter.

Bake for 18-22 minutes until a toothpick comes out clean. The tops should be lightly golden and spring back when pressed.

Remove from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely.