Pumpkin Cottage Cheese Muffins are your new go-to fall treat. They’re soft, moist, and sneakily packed with protein thanks to the cottage cheese—yes, really! If you’ve been looking for a snack that satisfies both your cozy pumpkin cravings and your post-workout fuel needs, these muffins might just be your new obsession. Plus, they’re easy enough to whip up while wrangling kids or catching up on your favorite true crime podcast. Let’s just say… multitasking never tasted so good.
Table of Contents
What Are Pumpkin Cottage Cheese Muffins?
Pumpkin cottage cheese muffins are exactly what they sound like—muffins made with pumpkin purée and cottage cheese for extra moisture, fluff, and protein. Think of them as the delicious love child between your favorite fall pumpkin bread and a high-protein snack. They’re not too sweet, have that perfect hint of cinnamon and pumpkin spice, and they actually keep you full. Whether you’re serving them for breakfast, snack time, or dessert, these muffins are a warm hug on a chilly day.
Reasons to Try Pumpkin Cottage Cheese Muffins
Busy mornings? Picky snackers? Midday energy crashes? These muffins are the answer to all of it. The pumpkin brings that cozy, seasonal flavor we all love, while the cottage cheese quietly boosts the protein (without tasting like dairy!). They’re naturally sweetened with maple syrup, come together in under 30 minutes, and freeze beautifully. Plus, no fancy equipment or grocery store scavenger hunts required. And let’s be honest—any recipe that lets you sneak more protein into your day without drinking another chalky shake is a win.
Ingredients Needed to Make Pumpkin Cottage Cheese Muffins
When it comes to making Pumpkin Cottage Cheese Muffins, the beauty is in the balance—warm spices, creamy textures, and just the right touch of sweetness. And don’t worry, everything you need is likely already in your pantry or fridge. These muffins are wholesome, fuss-free, and perfect for fall baking. Below is a breakdown of what each ingredient brings to the table (literally).
Here’s what you’ll need:
- 1 cup pumpkin purée – This is the heart of these muffins. It brings moisture, a naturally sweet earthiness, and of course, that classic fall flavor. Make sure to use 100% pure pumpkin purée, not pumpkin pie filling. If you’ve got leftover pumpkin after making these, try it in our Easy Pumpkin Bread Recipe too—it’s a reader favorite!
- ½ cup cottage cheese – This might sound like an odd addition, but it’s the secret weapon of the recipe. Cottage cheese adds creaminess and a protein boost, making the muffins more filling and giving them a surprisingly fluffy interior. Full-fat cottage cheese works best here for flavor and richness.
- 2 large eggs – Eggs help bind everything together and add structure to your muffins. They also contribute to that golden color and tender crumb.
- ⅓ cup maple syrup (or honey) – We’re keeping things naturally sweet with maple syrup. It adds just enough sweetness without overpowering the pumpkin spice. Honey is a great alternative if that’s what you have on hand.
- 1 tsp vanilla extract – Vanilla adds a subtle warmth and rounds out the flavor of the batter. It pairs beautifully with the cinnamon and pumpkin spice.
- 1 ¼ cups whole wheat flour – Whole wheat flour brings a slightly nutty taste and a bit more fiber than traditional all-purpose. You can absolutely swap for all-purpose if you prefer a lighter texture.
- 1 tsp baking soda + ½ tsp baking powder – This dynamic duo gives your muffins a good lift and helps them rise into those beautiful domed tops.
- ½ tsp salt – A pinch of salt enhances all the flavors and balances the sweetness.
- 1 tsp ground cinnamon – Because no pumpkin muffin is complete without cinnamon. It brings that nostalgic, comforting spice you expect in every bite.
- ½ tsp pumpkin spice – This blend of cinnamon, nutmeg, ginger, and cloves is what makes these muffins taste like autumn. If you don’t have pumpkin spice on hand, you can make your own or use a combination of those individual spices.
- ¼ cup melted coconut oil (or butter) – This adds moisture and richness to the muffins. Coconut oil keeps things dairy-light if you’re sensitive, while butter gives a slightly deeper flavor.
Optional Add-Ins (Make It Your Own)
Want to dress these up a bit? Toss in ½ cup of chocolate chips, chopped walnuts, or even a swirl of almond butter before baking. You can also top them with a sprinkle of oats for a bakery-style look.
Instructions to Make Pumpkin Cottage Cheese Muffins
Baking these Pumpkin Cottage Cheese Muffins is as easy as pie—actually, easier. Whether you’re a seasoned baker or just trying not to burn breakfast, this recipe is super forgiving. Here’s how to make these fluffy, protein-packed fall treats from scratch, step by step.
Step 1: Preheat Your Oven and Prep the Pan
Start by preheating your oven to 350°F (175°C). This gives your oven time to reach the right temperature so your muffins bake evenly. While it’s heating up, line a muffin tin with paper liners or lightly grease the cups with nonstick spray or coconut oil. Greasing helps if you want golden, crispier edges.
Pro Tip: If you want perfectly shaped muffins, use an ice cream scoop to fill each cup evenly—no messy fingers.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the following:
- 1 cup pumpkin purée
- ½ cup cottage cheese
- 2 large eggs
- ⅓ cup maple syrup (or honey)
- 1 tsp vanilla extract
- ¼ cup melted coconut oil (or butter)
Whisk everything together until the mixture is smooth and creamy. Don’t worry if the cottage cheese doesn’t break down completely—it melts beautifully while baking and keeps the muffins moist and fluffy.
This mixture already smells like fall in a bowl, right?
Want more cozy fall baking? Don’t miss our Pumpkin Chocolate Chip Bread—it’s like dessert for breakfast.
Step 3: Combine the Dry Ingredients
In a separate medium bowl, whisk together:
- 1 ¼ cups whole wheat flour (or all-purpose flour)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp pumpkin spice
Mix until all the dry ingredients are well blended. This helps make sure your muffins rise evenly and that the spices are distributed so every bite is flavorful—not just the top.
If you’re baking with kids, let them help with this part. It’s a great way to get them involved (and maybe a little flour-dusted!).
Step 4: Fold Dry Ingredients into Wet
Now comes the part where the batter comes together. Slowly add the dry mixture to the wet ingredients. Use a spatula or wooden spoon and gently fold everything together until just combined.
Don’t overmix! Overmixing can lead to dense muffins, and we’re going for light and fluffy here.
If you’re adding extras like chocolate chips, chopped nuts, or seeds, toss them in now.
Step 5: Fill the Muffin Cups
Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. This gives the muffins room to rise without spilling over.
Optional: Sprinkle oats, seeds, or a few extra chocolate chips on top for a little texture and that “I got these at a fancy bakery” vibe.
Step 6: Bake Until Golden and Set
Place the muffin tin on the middle rack of your oven and bake at 350°F for 18–22 minutes. Ovens vary, so check them around the 18-minute mark.
To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready!
Your kitchen will smell like pure autumn magic at this point.
Step 7: Let Them Cool (If You Can Wait!)
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely.
They’ll firm up a bit as they cool, but if you want to sneak one while it’s still warm? No judgment here.
Need more cozy inspiration? Try our Rich and Buttery Pumpkin Bread next. It’s another reader favorite that pairs beautifully with a hot cup of coffee.
What to Serve with Pumpkin Cottage Cheese Muffins
These muffins are super versatile. Pair one with your morning coffee, a smoothie, or even a hard-boiled egg for a balanced breakfast. They also make a great lunchbox addition (your kids won’t know they’re sneaky healthy). For dessert? Warm one up and top it with a little almond butter or a dollop of whipped cream. Want more pumpkin treats? Check out our Vanilla Pudding Pumpkin Bread or this cozy Pumpkin Bread with Maple Glaze.
Key Tips for Making Pumpkin Cottage Cheese Muffins
- Don’t overmix the batter—gentle folding keeps them fluffy.
- Use full-fat cottage cheese for better texture and richness.
- If you want a smoother texture, blend the wet ingredients before combining.
- Add mini chocolate chips or walnuts for extra fun.
- They’re done when a toothpick comes out just clean—don’t overbake!
Storage and Reheating Tips for Pumpkin Cottage Cheese Muffins
Store these muffins in an airtight container at room temp for 2–3 days. Pop them in the fridge if you need them to last the week. Want to make a big batch? Freeze them in a zip-top bag for up to 3 months. To reheat, just microwave for 20–30 seconds and enjoy warm, like they just came out of the oven.
FAQs
Can I use oat flour or gluten-free flour?
Yes! Oat flour works well, but the texture will be softer. Make sure to use a 1:1 gluten-free flour if swapping.
Does it taste like cottage cheese?
Not at all. The flavor bakes out, and you’re left with fluffy, moist muffins.
Can I use canned pumpkin pie mix?
Skip it! Use plain pumpkin purée for the best flavor and control over sweetness.
Are these freezer-friendly?
Absolutely! Freeze them in a single layer, then store in a bag. Microwave when ready.
Can I add protein powder?
You can, but cut back slightly on the flour to avoid dry muffins.
Final Thoughts
Pumpkin cottage cheese muffins are the fall snack you didn’t know you needed. They’re protein-packed, easy to make, and cozy enough to feel like a treat. Whether you’re meal prepping for the week, looking for a wholesome dessert, or just want your house to smell like pumpkin spice heaven, this recipe’s got your back. Ready to bake? Grab a spoon, preheat the oven, and make some magic happen.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintBest Pumpkin Cottage Cheese Muffins – Quick, Healthy & Delicious
These Pumpkin Cottage Cheese Muffins are soft, moist, and full of cozy fall flavors. The cottage cheese makes them extra fluffy and adds protein, making them a satisfying option for breakfast, snacks, or even dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup pumpkin purée
1/2 cup cottage cheese
2 large eggs
1/3 cup maple syrup (or honey)
1 tsp vanilla extract
1 1/4 cups whole wheat flour (or all-purpose flour)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin spice
1/4 cup melted coconut oil (or butter)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a large bowl, whisk together pumpkin purée, cottage cheese, eggs, maple syrup, vanilla, and melted coconut oil until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
4. Fold dry ingredients into wet ingredients until just combined. Do not overmix.
5. Fill muffin cups about 3/4 full with batter.
6. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
7. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Notes
Store muffins at room temperature in an airtight container for 2–3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Reheat frozen muffins in the microwave for 20–30 seconds before serving.
These are naturally sweetened with maple syrup but can be made with honey instead.
Add chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
