I bake moist and nourishing muffins made with pumpkin purée, warm spices, and blended cottage cheese. They’re high in protein, full of flavor, and make a wholesome snack or breakfast that feels like a treat.

Pumpkin Cottage Cheese Muffins

Why You’ll Love This Recipe

I love how the cottage cheese adds protein and moisture without tasting cheesy.
The pumpkin purée keeps the muffins tender and naturally sweet.
They’re spiced just right, with cinnamon and nutmeg giving cozy autumn vibes.
I can make a batch ahead and keep them handy for busy mornings.
They’re versatile — I can enjoy them plain, add mix-ins, or spread with nut butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cottage cheese (blended until smooth)
pumpkin purée (not pumpkin pie filling)
eggs
maple syrup or honey
vanilla extract
oat flour (or blended rolled oats)
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
optional: chocolate chips, chopped nuts, or pumpkin seeds

Directions

Preheat oven to 175°C (350°F). Line or grease a 12-cup muffin pan.
Blend cottage cheese, pumpkin, eggs, maple syrup, and vanilla until smooth.
In a separate bowl, whisk together oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Stir the wet mixture into the dry ingredients until just combined.
Fold in any optional add-ins like chocolate chips or nuts.
Divide batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes before transferring to a rack to cool completely.

Servings and timing

Makes about 12 muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Cooling: 10 minutes
Total time: about 40 minutes

Variations

I sometimes add a scoop of vanilla protein powder to boost protein further.
A handful of raisins or dried cranberries adds a sweet chew.
For crunch, I sprinkle pumpkin seeds on top before baking.
I make them mini by using a mini muffin tin and baking 10–12 minutes.
Swirling almond butter or peanut butter into the batter gives extra richness.

Storage/reheating

I store muffins in an airtight container in the fridge for up to 5 days.
They freeze well — I wrap individually and thaw overnight in the fridge.
To reheat, I microwave for 15–20 seconds or warm briefly in the oven.

FAQs

Do these taste like cottage cheese?

Not at all — the blended cottage cheese just makes them moist and adds protein.

Can I use Greek yogurt instead of cottage cheese?

Yes, I sometimes swap equal amounts of Greek yogurt. The texture is a bit denser, but still delicious.

Are these muffins gluten-free?

Yes, if I use certified gluten-free oats to make the oat flour.

How do I keep them from being too dense?

I avoid overmixing the batter and make sure the cottage cheese is blended smooth. Room-temperature eggs also help with texture.

Can I make them sweeter?

Of course — I sometimes add extra maple syrup, honey, or fold in chocolate chips for a dessert-style version.

Pumpkin Cottage Cheese Muffins

Conclusion

I think these Pumpkin Cottage Cheese Muffins are one of the best wholesome snacks I make in autumn. They’re packed with protein, full of flavor, and soft enough to enjoy without any spread. Whether I eat them fresh, pack them for the week, or freeze them for later, they always hit the spot.

Pumpkin Cottage Cheese Muffins

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/reheating