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–+ servings
Several freshly baked Pumpkin Cottage Cheese Muffins stacked on a white surface.

Pumpkin Cottage Cheese Muffins

These pumpkin cottage cheese muffins are a simple and satisfying treat. They are moist and flavorful, making them a good choice for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 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 cottage cheese full fat recommended
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup granulated sugar
  • 0.25 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 or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, combine the cottage cheese, pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and 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 a few minutes before transferring them to a wire rack to cool completely.

Notes

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

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