Cottage Cheese Pumpkin Muffins – Moist, Protein-Packed, and Perfect for Fall

These cottage cheese pumpkin muffins bring cozy fall flavor and a creamy, tender crumb in every bite. They’re lightly sweet, warmly spiced, and secretly high in protein thanks to cottage cheese. You can enjoy them as a quick breakfast, a snack on the go, or a wholesome treat with coffee.

The batter comes together in one bowl, and the muffins bake up soft and fluffy. If you love pumpkin bread but want something a little lighter and more nourishing, this recipe is for you.

What Makes This Recipe So Good

• High in protein and fiber: Cottage cheese boosts protein while pumpkin puree and oats add satisfying fiber.
• Moist without excess oil: The cottage cheese keeps the muffins tender and moist without heavy butter.
• Not too sweet: Naturally sweetened with a touch of brown sugar and maple syrup for balanced flavor.
• Warm fall spices: Cinnamon, nutmeg, and ginger make these muffins taste like a cozy pumpkin latte.
• Freezer-friendly: Bake once and stock your freezer for easy breakfasts and snacks.

Shopping List

• Dry ingredients:
  • 1 1/2 cups all-purpose flour (or white whole wheat)
  • 1/2 cup quick oats or old-fashioned oats (lightly pulsed)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Optional: 1/4 teaspoon ground cloves
• Wet ingredients:
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup cottage cheese (small curd works best)
  • 2 large eggs, room temperature
  • 1/4 cup maple syrup
  • 1/3 cup light brown sugar, packed
  • 1/4 cup neutral oil (avocado, light olive, or canola)
  • 2 teaspoons vanilla extract
• Add-ins (optional):
  • 1/2 cup chocolate chips or chopped dark chocolate
  • 1/2 cup chopped pecans or walnuts
  • 2 tablespoons pumpkin seeds for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
   

   Set aside.

3. In a blender or food processor, blend the cottage cheese until mostly smooth. This step ensures a silky batter with no visible curds.
4. In a separate bowl, whisk the pumpkin puree, blended cottage cheese, eggs, maple syrup, brown sugar, oil, and vanilla until well combined.
5. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
6. Fold in any add-ins like chocolate chips or nuts.
   

   Let the batter rest for 5 minutes to hydrate the oats and develop a tender crumb.

7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle pumpkin seeds on top if using.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins will set as they cool.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days.
  

  Add a paper towel in the container to absorb excess moisture.

• Refrigerator: Store for 4–5 days. Rewarm in the microwave for 10–15 seconds for the best texture.
• Freezer: Freeze individually wrapped muffins for up to 3 months. Thaw overnight in the fridge or microwave from frozen for 20–30 seconds.

Health Benefits

• Protein-rich: Cottage cheese adds high-quality protein that supports satiety and muscle repair.
• Beta-carotene from pumpkin: Pumpkin is rich in vitamin A precursors that support vision, immunity, and skin health.
• Fiber for fullness: Oats and pumpkin contribute soluble and insoluble fiber for digestion and steady energy.
• Balanced sweetness: Using both maple syrup and brown sugar gives flavor without needing heavy amounts of either.
• Heart-friendly fats: A small amount of neutral oil keeps the muffins moist while avoiding excessive saturated fat.

What Not to Do

• Don’t use pumpkin pie filling: It contains added sugar and spices that will throw off the recipe.
• Don’t skip blending the cottage cheese: Whole curds can create uneven texture; blending keeps the crumb smooth.
• Don’t overmix the batter: Overmixing develops gluten and makes muffins dense and tough.
• Don’t overbake: Dry muffins lose their tender texture.
  

  Start checking at 18 minutes.

• Don’t pack the flour: Spoon and level your flour to avoid a heavy, dry muffin.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats. Check that baking powder is GF too.
• Higher protein: Add 2 tablespoons vanilla or unflavored whey protein and reduce flour by 2 tablespoons to keep balance.
• Whole grain: Swap in white whole wheat flour for a nutty taste that stays light.
• No added sugar: Use 2 very ripe mashed bananas in place of the brown sugar and maple syrup. Expect a slightly denser crumb.
• Dairy-free: Replace cottage cheese with a thick dairy-free yogurt and use dairy-free chocolate if adding chips.
• Crunch topping: Mix 2 tablespoons brown sugar with 1/3 cup chopped pecans and 1/2 teaspoon cinnamon.
  

  Sprinkle before baking.

• Mini muffins: Bake in a mini muffin tin for 10–12 minutes. Great for lunchboxes and snacks.

FAQ

Can I use Greek yogurt instead of cottage cheese?

Yes. Use an equal amount of full-fat or 2% Greek yogurt.

The muffins will be slightly less rich but still moist and tender.

Do I need a blender to smooth the cottage cheese?

It helps. If you don’t have one, whisk vigorously to break up curds or press the cottage cheese through a fine mesh sieve for a smoother texture.

Can I reduce the sugar?

You can. Reduce the brown sugar to 2 tablespoons and keep the maple syrup for moisture, or vice versa.

The muffins will be less sweet but still flavorful.

What if I only have pumpkin pie spice?

Use 2–2 1/2 teaspoons pumpkin pie spice and skip the individual spices. Add a pinch of extra cinnamon if you like a stronger note.

Why are my muffins dense?

Overmixing, packed flour, or expired leaveners are common culprits. Measure carefully, mix until just combined, and make sure baking soda and baking powder are fresh.

Can I make them egg-free?

Yes.

Use two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested 5 minutes). The texture will be a bit more tender and slightly denser.

How do I get bakery-style domes?

Fill cups nearly to the top and bake at 400°F (205°C) for 5 minutes, then reduce to 350°F for 12–15 minutes. This initial heat boosts lift.

In Conclusion

Cottage cheese pumpkin muffins are an easy, feel-good bake that checks all the boxes: moist, warmly spiced, and nourishing. They’re perfect for meal prep, kid-approved, and endlessly adaptable to your taste. Keep a batch on hand for breakfast, post-workout snacks, or an afternoon pick-me-up. Once you try them, you’ll wonder why you didn’t add cottage cheese to muffins sooner.