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Cottage Cheese Pumpkin Muffins Recipe

Cottage Cheese Pumpkin Muffins Recipe
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★★★★★

4.7 from 11 reviews

These Cottage Cheese Pumpkin Muffins are a moist and flavorful treat combining the creaminess of full-fat cottage cheese with the rich taste of pumpkin and warm spices. Sweetened naturally with maple syrup and studded with mini chocolate chips, these muffins offer a perfect balance of texture and taste. Ideal for a healthy breakfast or snack, they are easy to make and yield a large batch perfect for sharing.

Ingredients

Scale

Wet Ingredients

  • 1 1/2 cups full fat cottage cheese, blended
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 2/3 cup pumpkin puree
  • 4 large eggs

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Add-ins

  • 3/4 cup mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 360°F (182°C) to ensure it’s ready for baking the muffins evenly.
  2. Combine Wet Ingredients: In a large bowl, blend the full-fat cottage cheese until smooth. Add the maple syrup, vanilla extract, pumpkin puree, and eggs to the blended cottage cheese and mix thoroughly until well combined.
  3. Add Dry Ingredients: To the same bowl, add the all-purpose flour, baking powder, cinnamon, nutmeg, salt, and mini chocolate chips. Gently mix all ingredients together until just combined; avoid overmixing to keep the muffins tender.
  4. Portion Muffin Batter: Using an ice cream scooper, scoop the batter into a muffin tin lined with paper liners or greased. This recipe yields about 24 small muffins. For larger muffins, use two scoops of batter per muffin.
  5. Bake: Place the muffin tin in the preheated oven and bake for 26 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the muffins to cool in the muffin tin for 10-15 minutes before carefully removing them to a wire rack to cool completely. This helps them hold together and improves texture.

Notes

  • For best texture, do not overmix the batter once the dry ingredients are added.
  • You can substitute mini chocolate chips with chopped nuts or dried fruit for variation.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
  • Use fresh pumpkin puree or canned pure pumpkin puree with no added sugars or spices.
  • Blending the cottage cheese ensures a smooth texture without curds in the muffins.

Nutrition

Keywords: Pumpkin muffins, cottage cheese muffins, healthy muffins, pumpkin spice, breakfast muffins, maple syrup muffins, chocolate chip muffins

Find it online: https://thefoodrecipe.com/cottage-cheese-pumpkin-muffins-recipe/