Description

These Cottage Cheese Pumpkin Muffins are a moist, flavorful fall treat made with wholesome whole wheat flour and spiced with cinnamon, nutmeg, and allspice. The addition of cottage cheese adds a delightful creamy texture and boosts protein content, while pumpkin puree lends natural sweetness and moisture. Sweetened lightly with honey or maple syrup and applesauce, these muffins are perfect for a nutritious breakfast or snack.

Ingredients

Scale

Dry Ingredients

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt

Wet Ingredients

1 cup pumpkin puree
1/2 cup cottage cheese
1/4 cup honey or maple syrup
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 eggs

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, cottage cheese, honey or maple syrup, unsweetened applesauce, vanilla extract, and eggs until the mixture is completely smooth and homogenous.
Combine Mixtures: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently just until incorporated. Avoid overmixing to keep muffins tender and light.
Fill Muffin Cups: Evenly distribute the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Cool: Let the muffins rest in the tin for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.

Notes

Use whole wheat flour for added nutrients and a heartier texture, but you can substitute with all-purpose flour if preferred.
For sweeter muffins, increase honey or maple syrup slightly.
Ensure not to overmix the batter to prevent dense or tough muffins.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
Optional: Add chopped nuts or raisins for extra texture and flavor.