Pumpkin Cottage Cheese Muffins
Pumpkin cottage cheese muffins combine a gently spiced pumpkin batter with blended cottage cheese for a soft breakfast bake. This one-pan batch makes 12 standard muffins, with no protein powder, elaborate topping or banana needed.
Equipment
- 1 Blender, two bowls and standard 12-cup muffin pan
Ingredients
- 1 3/4 cups all-purpose flour 210 g; spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp fine salt
- 3/4 cup plain cottage cheese about 170 g; 2% or 4%
- 3/4 cup pumpkin puree 180 g; not pie filling
- 2 large eggs
- 1/2 cup packed light brown sugar 100 g
- 1/4 cup neutral oil 60 ml
- 1 tsp vanilla extract
Instructions
- Heat the oven to 375°F (190°C). Line or grease a standard 12-cup muffin pan. Whisk the flour, baking powder, baking soda, pumpkin spice and salt in a large bowl.
- Blend the cottage cheese, pumpkin, eggs, brown sugar, oil and vanilla just until smooth. Pour into the dry ingredients. Fold gently until no dry flour pockets remain; stop before the batter becomes stretchy.
- Divide the thick batter evenly among the 12 cups, filling them about three-quarters full. Bake for 20–24 minutes, until the tops spring back gently and a toothpick has a few moist crumbs but no wet batter. Check early if your pan is dark.
- Let the muffins sit in the pan for 5 minutes, then transfer them to a rack for at least 5 minutes. The crumb firms as it cools. Refrigerate leftovers in a covered container within 2 hours.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.