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Banana Pumpkin Cottage Cheese Muffins
Fall is one of the coziest seasons of the year, and nothing says fall quite like pumpkin treats baking in the oven.
If you’re a mom looking for a wholesome, delicious recipe your whole family will love, these Banana Pumpkin Cottage Cheese Muffins check all the boxes.
They’re naturally sweetened, filled with warm autumn spices, and pack a protein boost thanks to a secret ingredient: cottage cheese.
Whether you’re meal prepping snacks for the week, packing a treat for a playdate, or just craving something sweet and satisfying, these muffins are about to become your new go-to.
Table of Contents
Why Add Cottage Cheese to Muffins?
Cottage cheese might not be the first thing you think to add to a muffin batter, but trust me—it’s a game changer.
It adds a creamy richness that makes these muffins incredibly moist, soft, and tender, without needing a ton of oil or sugar.
But the real win? Protein. Cottage cheese brings a healthy protein boost, making these muffins more filling and balanced for growing kiddos and busy parents.
You won’t even taste it, but you’ll definitely notice the fluffy texture and satisfying bite it adds.
Perfect for On-the-Go Snacking
These banana pumpkin cottage cheese muffins are perfectly portable, making them an easy option for moms on the move.
Whether you’re heading to a park playdate, soccer practice, or just need something to toss in the diaper bag, they’re mess-free, handheld, and satisfying.
Unlike store-bought muffins that are often packed with sugar and lacking nutrition, these are made with real ingredients that will give your little ones (and you!) steady energy without the crash.
Cozy Fall Flavors that Make the Whole House Smell Amazing
There’s something so comforting about the smell of cinnamon and pumpkin drifting through your kitchen on a cool fall day.
These muffins are loaded with warm spices, sweet maple syrup, and the earthy richness of pumpkin puree. Not only do they taste like autumn in every bite, but they’ll also make your home smell like you’ve been baking all day—even if it only took you 10 minutes to whip them up.
Using maple syrup instead of granulated sugar is the perfect healthy swap, adding a rich, caramel-like flavor while keeping the sweetener natural and unrefined.
Just be sure to check the label and use 100% pure maple syrup—some syrups are actually just flavored high fructose corn syrup in disguise!
Equipment You’ll Need
To make these Banana Pumpkin Cottage Cheese Muffins, you’ll need the following kitchen tools:
Why mix Whole Wheat and All-Purpose Flour in this recipe?
In this recipe, we’re using a blend of whole wheat flour and all-purpose flour—a trick I love for getting the best of both worlds.
Whole wheat flour adds a subtle nutty flavor and a healthy dose of fiber, B vitamins, and antioxidants. But sometimes 100% whole wheat can be a little dense for muffins, so mixing it with all-purpose flour keeps the texture light and fluffy.
It’s a great way to sneak in a little extra nutrition without sacrificing the soft, bakery-style muffin you’re craving.
What add-ins can I include in these Banana Pumpkin Cottage Cheese Muffins?
Who doesn’t love a little chocolate in their muffin? I like to stir in a handful of chocolate chips to make these muffins extra kid-friendly.
The little melty bits add just enough sweetness to make each bite feel like a treat.
If your family prefers nuts, walnuts or pecans would be a delicious substitute. They’ll add crunch and healthy fats, making the muffins even more satisfying.
Ingredients
Here’s what you’ll need to make these moist, protein-packed muffins:
- 2 ripe bananas, mashed
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup cottage cheese (I use full-fat for richness, but any type works)
- 2 large eggs
- 6 tablespoons melted butter (cooled slightly)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips (or chopped nuts if you prefer)
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, add in the pumpkin puree, cottage cheese, bananas, eggs, melted butter, vanilla, and maple syrup. Using an immersion blender, blend until well combined.
In a separate bowl, whisk together the flours, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Do not overmix—this helps keep the muffins light and tender.
Fold in the chocolate chips or chopped nuts.
Divide the batter evenly amongst two muffin tins (22-24 muffins). You can sprinkle a few extra chocolate chips on top if you like for a pretty finish.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
How can I store these Banana Pumpkin Cottage Cheese Muffins?
These muffins stay fresh for about 3–4 days in an airtight container at room temperature, or up to a week in the fridge.
You can also freeze them individually in freezer bags or containers—just let them thaw at room temp or pop one in the microwave for 20–30 seconds when you’re ready to eat.
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These Banana Pumpkin Cottage Cheese Muffins are such a cozy, healthy treat to have on hand during the fall months.
They check all the mom boxes: nutritious, easy to make, kid-approved, and super versatile.
Whether you’re baking them for a chilly Saturday morning breakfast or stashing a few in your purse for after school pickup, you’ll be glad to have them around.
Banana Pumpkin Cottage Cheese Muffins
Equipment
Ingredients
- 2 ripe bananas mashed
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup cottage cheese 4% milkfat
- 2 large eggs
- 6 tablespoons melted butter
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts if you prefer
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
- In a large mixing bowl, add in the pumpkin puree, cottage cheese, bananas, eggs, melted butter, vanilla, and maple syrup. Using an immersion blender, blend until well combined.
- In a separate bowl, whisk together the flours, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Do not overmix—this helps keep the muffins light and tender.
- Fold in the chocolate chips or chopped nuts.
- Divide the batter evenly among two muffin tins (22-24 muffins). You can sprinkle a few extra chocolate chips on top if you like for a pretty finish.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
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.
