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Pumpkin Cottage Cheese Muffins

Fluffy Pumpkin Cottage Cheese Muffins for Cozy Mornings

These Fluffy Pumpkin Cottage Cheese Muffins are a delicious and nutritious breakfast option packed with protein and cozy flavors.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup pure pumpkin purée ensure you use pure pumpkin purée for the best results
  • 1 cup cottage cheese substitute with dairy-free cottage cheese for a vegan option
  • 2 large eggs no alternatives suggested
  • ½ cup maple syrup can be replaced with coconut sugar if desired
  • 1 teaspoon vanilla extract no substitutions necessary
  • 1½ cups whole wheat flour use a gluten-free flour blend for gluten-free option
  • 1 teaspoon baking soda essential leavening agent
  • 1 teaspoon baking powder essential leavening agent
  • ½ teaspoon salt enhances the overall flavor
  • 1 teaspoon cinnamon adjust according to your taste preference
  • 1 teaspoon pumpkin spice adjust according to your taste preference
  • ¼ cup melted coconut oil use your preferred fat for a delicious finish
Optional Toppings
  • ¼ cup pumpkin seeds sprinkle on top before baking for added texture
  • ¼ cup chopped nuts sprinkle on top before baking for added texture

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1 cup of pure pumpkin purée, 1 cup of cottage cheese, 2 eggs, ½ cup of maple syrup, 1 teaspoon of vanilla extract, and ¼ cup of melted coconut oil until smooth.
  2. In a separate medium bowl, combine 1 ½ cups of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin spice.
  3. Gently fold the dry ingredients into the wet mixture using a spatula until just incorporated.
  4. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease each cup lightly.
  5. Fill each muffin cup about ¾ full with the batter.
  6. Place the muffin tin into the preheated oven and bake for 18-22 minutes.
  7. Once baked, remove the muffin tin from the oven and allow it to cool for about 5 minutes before transferring the muffins to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 140mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 2500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best texture, blend your cottage cheese before mixing and ensure ingredients are at room temperature.

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