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Close-up of freshly baked Pumpkin Cottage Cheese Muffins on a marble surface.

Pumpkin Cottage Cheese Muffins

These muffins are a simple way to enjoy pumpkin flavor. They use cottage cheese for a moist texture.
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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 Notes

Ingredients
  

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

Equipment

  • Muffin tin
  • Paper liners
  • Large bowl
  • Medium bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

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, cinnamon, nutmeg, ginger, and salt.
  3. In a 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 a few minutes before transferring them to a wire rack to cool completely.

Notes

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