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.