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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.