Go Back
–+ servings
A stack of delicious Cottage Cheese Pumpkin Muffins on a wooden tray, ready to eat.

Cottage Cheese Pumpkin Muffins

These muffins are a simple and delicious way to enjoy pumpkin flavor. They use cottage cheese for a moist texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup cottage cheese full fat recommended
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, combine the pumpkin puree, cottage cheese, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 50IUCalcium: 5mgIron: 1mg

Notes

You can add chocolate chips or chopped nuts to the batter for extra flavor and texture. Store cooled muffins in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!