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Cottage Cheese Pumpkin Muffins
Fall is officially here, and you know what that means—it’s pumpkin season!
If you’re anything like me, you’re always looking for new and delicious ways to sneak pumpkin into everyday snacks and meals this time of year.
These Cottage Cheese Pumpkin Muffins are the perfect way to celebrate the season. They’re soft, flavorful, and packed with warm fall spices.
But the best part? They’re made with cottage cheese, which not only adds a rich creaminess but also sneaks in some extra protein for growing kiddos (and tired moms, too).
Why Add Cottage Cheese to Muffins?
Using cottage cheese in muffins might sound a little unconventional, but it’s one of the best baking hacks I have found for soft, moist, protein-packed muffins.
Full-fat cottage cheese (I use the 4% milkfat variety) blends beautifully into the batter and gives the muffins a rich, creamy texture without altering the flavor.
If you’re worried about lumps, don’t be—just grab an immersion blender (or use a regular blender) to mix the wet ingredients until smooth.
This quick step ensures the cottage cheese is fully incorporated and the batter turns out silky. It’s a simple way to sneak extra protein and nutrients into a snack your whole family will love.
Table of Contents
A Snack You’ll Feel Good About Giving to Your Kids
Whether you’re hustling out the door to school drop-off, packing lunchboxes, or rushing to an after-school practice, these cottage cheese pumpkin muffins make a great on-the-go snack.
They’re portable, not too messy, and filling enough to keep your little ones satisfied.
And because they’re made with wholesome ingredients like pumpkin, cottage cheese, and maple syrup instead of refined sugar, you’ll feel better about handing them over when those snack-time requests come rolling in.
They’re also a perfect after-sports snack—with protein from the cottage cheese and eggs and some healthy carbs to refuel tired muscles, they’re more than just tasty. They’re functional food, mom-style.
Warm Cozy Fall Flavor You’ve Been Craving
Pumpkin and spice are a match made in heaven, and these muffins are bursting with the cozy flavors of cinnamon, nutmeg, and warm pumpkin pie spice.
As they bake, your whole house will be filled with the comforting scent of fall—like a pumpkin spice candle, but better (and edible!).
These cottage cheese pumpkin muffins make a great treat to enjoy with a warm cup of tea or coffee while wrapped up in a blanket on a chilly morning, or shared with your little ones as an after-school snack.
Can I customize these Cottage Cheese Pumpkin Muffins?
One of my favorite things about this recipe is how easy it is to customize. Make these muffins your own by adding your family’s favorite mix-ins! Here are some delicious options you can add to Cottage Cheese Pumpkin Muffins:
- Chocolate Lovers – Stir in ½ cup mini chocolate chips for a sweet treat.
- Nutty Crunch – Add ½ cup chopped walnuts or pecans for a bit of texture.
- Fruity Twist – Mix in ⅓ cup dried cranberries or chopped dates for natural sweetness.
- Extra Spice – Sprinkle in a little extra cinnamon or nutmeg for a bolder fall flavor.
- More Texture – Top muffins with a sprinkle of rolled oats or pumpkin seeds before baking.
Try mixing and matching to find your family’s favorite combination!
Equipment You’ll Need
To make these Cottage Cheese Pumpkin Muffins, you’ll need the following kitchen tools:
Cottage Cheese Pumpkin Muffins Recipe
Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup full-fat cottage cheese (4% milkfat)
- 2 large eggs
- 1/4 cup melted butter
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
Optional Add-ins:
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or chopped dates
Instructions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
Blend the wet ingredients: In a blender or food processor, add the pumpkin purée, cottage cheese, eggs, melted butter, maple syrup, and vanilla. Blend until smooth. This step ensures the cottage cheese is fully incorporated and gives you that silky muffin texture.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
Combine wet and dry: Pour the blended wet mixture into the bowl with the dry ingredients. Gently fold the batter together with a spatula until just combined. Be careful not to overmix—this keeps the muffins nice and tender.
Add your mix-ins (if using): Gently fold in chocolate chips, nuts, or dried fruit if you’re using them.
Fill the muffin tins: Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
How do I store these Cottage Cheese Pumpkin Muffins?
Once cooled, you can store these muffins in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5-7 days.
They also freeze wonderfully—just pop them in a freezer-safe bag and thaw overnight or microwave for 20–30 seconds for a quick snack.
Whether you’re stocking the freezer before baby arrives, packing lunchboxes, or just embracing all things pumpkin this season, these Cottage Cheese Pumpkin Muffins will quickly become a family favorite.
They’re easy, delicious, and secretly nutritious—everything a mom could want in a fall treat.
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Additional Breakfast Recipes You’ll Enjoy!
Cottage Cheese Pumpkin Muffins
Equipment
Ingredients
Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- 1 cup full-fat cottage cheese 4% milkfat
- 2 large eggs
- 1/4 cup melted butter
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp pumpkin pie spice
Optional Add-ins
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or chopped dates
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
- Blend the wet ingredients: In a blender or food processor, add the pumpkin purée, cottage cheese, eggs, melted butter, maple syrup, and vanilla. Blend until smooth. This step ensures the cottage cheese is fully incorporated and gives you that silky muffin texture.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
- Combine wet and dry: Pour the blended wet mixture into the bowl with the dry ingredients. Gently fold the batter together with a spatula until just combined. Be careful not to overmix—this keeps the muffins nice and tender.
- Add your mix-ins (if using): Gently fold in chocolate chips, nuts, or dried fruit if you’re using them.
- Fill the muffin tins: Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
