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–+ servings
A stack of four Cottage Cheese Pumpkin Muffins on a white plate, topped with pumpkin seeds.

Cottage Cheese Pumpkin Muffins

These muffins combine the creamy texture of cottage cheese with the warm flavors of pumpkin for a delicious treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup cottage cheese full-fat recommended
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling

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 or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, combine the cottage cheese, sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir the pumpkin puree into the wet ingredients until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 20IUCalcium: 5mgIron: 1mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days.

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