Cottage Cheese Pumpkin Muffins: Protein-Packed Fall Treat
High-protein, tender pumpkin muffins made ultra-moist with blended cottage cheese. Warm spices, mini chocolate chips, and a crunchy pepita topping make these a cozy, better-for-you fall bake that’s ready in under an hour.
Equipment
- Blender
- 12-cup muffin tin
- Paper liners
- Mixing bowl
- Whisk
- Spatula
- Cookie scoop
- Wire rack
Ingredients
Muffins
- 1 large egg
- 1 cup cottage cheese
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup or honey
- 3 tbsp mild oil (avocado, vegetable, or canola)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips
- 1/4 cup pumpkin seeds (pepitas) for topping
- cooking spray as needed for liners
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly coat each with cooking spray for easy release.Tip: Use a Misto or similar sprayer for even coverage.
- Blend the Cottage Cheese Base: Add the egg and cottage cheese to a blender and blend on high until completely smooth, 30–45 seconds.
- Mix the Wet Ingredients: Pour the blended mixture into a bowl. Whisk in pumpkin puree, maple syrup (or honey), oil, vanilla, pumpkin pie spice, cinnamon, baking powder, and baking soda until smooth and no dry lumps of leaveners remain.Tip: Ensure you’re using pure pumpkin, not pumpkin pie filling.
- Incorporate the Flour: Fold in the flour just until no dry streaks remain. Gently stir in the mini chocolate chips.Tip: Do not overmix; a thick, scoopable batter yields taller muffins.
- Fill and Top: Divide batter among cups (about 3/4 full). Sprinkle each with pumpkin seeds and press lightly so they adhere.
- Bake: Bake 22–23 minutes, until tops are golden and a toothpick comes out clean or with a few moist crumbs. Cool in pan 15 minutes, then transfer to a wire rack.
Notes
For bakery-style domes, be sure the oven is fully preheated and fill cups generously. Cooling in the pan helps set structure and prevents soggy bottoms.