Pumpkin Cottage Cheese Muffins – Easy Healthy Fall Snack

Posted on November 11, 2025

Pumpkin Cottage Cheese Muffins - featured image

Last fall, I found myself staring at a can of pumpkin puree and a tub of cottage cheese that had been in my fridge for way too long. It was one of those chilly afternoons that begged for something warm and comforting, but I also wanted something that wouldn’t leave me feeling sluggish. That’s when these Pumpkin Cottage Cheese Muffins came to life, and let me tell you—they’ve been a hit ever since.

These muffins are everything I love about fall: cozy, gently spiced, and irresistibly moist. Plus, they sneak in a protein boost thanks to the cottage cheese, so they feel a little more “snack” than “dessert.” I’ve made them for brunches, packed them in lunchboxes, and even frozen a batch for quick weekday breakfasts. These muffins are the definition of fall comfort—without the sugar crash. Ready to bake?

Why You’ll Love This Recipe

Alright, let’s talk about why these muffins are worth a spot in your fall baking rotation. They’re not just delicious—they’re practical, easy, and surprisingly healthy. Here’s what makes them special:

Perfectly moist texture: Thanks to the pumpkin puree and cottage cheese, these muffins stay soft and fluffy for days. No dry muffins here!
Protein-packed: Each muffin has a sneaky boost of protein from the cottage cheese, so they’re filling enough to keep you going.
Fall flavor explosion: Cinnamon, nutmeg, and ginger team up with pumpkin to create that classic autumn spice blend.
Quick and easy: Ready in just 30 minutes (including baking time). You don’t need fancy equipment or skills—just mix, bake, and enjoy.

Honestly, these muffins are worth baking just for the way they make your kitchen smell—like a pumpkin-spice candle, but edible!

What Ingredients You’ll Need

This is one of those recipes where simple ingredients come together to create something magical. Most of these are pantry staples, but here’s a breakdown with a few tips:

All-purpose flour (1 ¾ cups / 220g) – I’ve also tried this with half whole wheat flour. It works, but the muffins are denser.
Baking powder (1 teaspoon) – Essential for that fluffy rise.
Baking soda (½ teaspoon) – Helps the muffins puff up beautifully.
Ground cinnamon (1 teaspoon) – The backbone of any good pumpkin spice blend.
Ground nutmeg (½ teaspoon) – Adds a warm, cozy depth to the spice mix.
Ground ginger (¼ teaspoon) – A little zing that makes the flavor pop.
Salt (½ teaspoon) – Balances the sweetness and enhances the spices.
Cottage cheese (¾ cup / 170g) – I use full-fat small curd, but low-fat works too. Blend it smooth for the best texture.
Pumpkin puree (1 cup / 240g) – Not pumpkin pie filling! Look for 100% pure pumpkin.
Eggs (2 large) – Room temperature eggs mix better. Trust me.
Brown sugar (½ cup / 100g) – Adds sweetness and a hint of caramel flavor.
Vanilla extract (1 teaspoon) – For that extra layer of cozy aroma.
Butter (¼ cup / 55g, melted and cooled) – Gives the muffins richness without being greasy.

Optional mix-ins: I love adding ½ cup of chopped walnuts or dark chocolate chips when I’m feeling fancy. Both are amazing with the pumpkin spice flavors!

Equipment Needed

You don’t need a gourmet kitchen to make these muffins. Here’s what you’ll need:

Muffin tin – A standard 12-cup muffin tin works perfectly. I use silicone liners for easy cleanup.
<strongmixing bowls – One for wet ingredients, one for dry. Keeps things organized.
Whisk – For combining ingredients without overmixing.
Blender or food processor – To smooth out the cottage cheese. Trust me, it makes a difference.
Measuring cups and spoons – Because baking is all about precision.

That’s it—nothing fancy here. These muffins are all about simplicity.

How to Make Pumpkin Cottage Cheese Muffins

Let’s get baking! Follow these steps, and you’ll have a batch of warm, cozy muffins in no time:

Preheat and prep: Preheat your oven to 350°F (175°C). Line your muffin tin with paper or silicone liners, or lightly grease the cups.
Smooth the cottage cheese: Blend the cottage cheese in a food processor or blender until totally smooth—like yogurt. Set aside.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix wet ingredients: In a large bowl, whisk together the blended cottage cheese, pumpkin puree, eggs, brown sugar, vanilla, and melted butter until smooth.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture. Mix until just combined—don’t overdo it, or the muffins will be dense.
Add mix-ins: If you’re using nuts or chocolate chips, gently fold them into the batter.
Fill muffin cups: Spoon the batter evenly into the prepared muffin tin. Each cup should be about ¾ full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Or just eat one warm—I won’t judge.

My Best Tips & Techniques

After making these muffins more times than I can count, here are my favorite pro tips:

Don’t skip blending the cottage cheese: It’s the secret to the perfect texture. Unblended cottage cheese leads to lumpy muffins—not ideal.
Room temperature ingredients: Leave your eggs and cottage cheese out for 30 minutes before starting. It helps everything mix smoothly.
Resist overmixing: Once you add the dry ingredients, mix until just combined. Overmixing leads to dense muffins.
Test for doneness: A toothpick inserted into the center should come out clean, or with a few moist crumbs. Don’t wait until it’s completely dry, or the muffins will be overbaked.

Follow these tips, and you’ll have perfect muffins every single time.

Ways to Mix It Up

These muffins are amazing as-is, but if you’re feeling creative, here are some fun variations:

Chocolate Pumpkin Muffins: Add ½ cup cocoa powder to the dry ingredients and ½ cup chocolate chips to the batter.
Nutty Version: Fold in ½ cup chopped pecans or walnuts for a crunchy texture.
Spiced-Up Fall Flavor: Add ¼ teaspoon cardamom or allspice for an extra layer of warm spice.
Gluten-Free Option: Use a 1:1 gluten-free baking flour. I’ve tried Bob’s Red Mill, and it works beautifully.
Low-Sugar Swap: Cut the brown sugar to ¼ cup and add an extra teaspoon of vanilla extract for flavor.

Feel free to get creative—this recipe is super forgiving!

Serving Ideas & Storage

These muffins are so versatile! Here’s how I like to enjoy and store them:

Serving Suggestions

Breakfast: Pair with a hot cup of coffee or tea for a cozy morning treat.
Snack: Spread a little almond butter on top for an extra protein boost.
Dessert: Warm up a muffin and crumble it over vanilla ice cream—trust me, it’s divine.

Storage Instructions

Room temperature: Store in an airtight container for up to three days. I think they taste even better on day two!
Refrigerator: Keep in the fridge for up to a week. Warm them up for 20 seconds in the microwave or pop them in the toaster oven.
Freezer: Freeze muffins individually in a freezer-safe bag for up to three months. They reheat beautifully straight from frozen—about 30 seconds in the microwave or a few minutes in the toaster.

Pro tip: If you have leftover muffins that are getting a little stale, cut them in half, dip them in a mixture of egg and milk, and fry them up for pumpkin muffin French toast!

Nutritional Info & Health Benefits

Here’s the scoop on why these muffins are a healthier choice:

Nutritional Info (Per Muffin)
Calories:	120
Protein:	5g
Carbs:	16g
Fat:	4g
Fiber:	2g

Health Highlights: These muffins are lower in sugar than most pumpkin treats, packed with protein from cottage cheese, and loaded with fiber from the pumpkin. Plus, they’re a great source of Vitamin A and potassium.

They’re not “diet food,” but they’re a wholesome, balanced snack that will keep you satisfied.

Final Thoughts

So that’s my Pumpkin Cottage Cheese Muffin recipe! These muffins have become a staple in my house during fall (and honestly, all year long). They’ve got all the cozy vibes you want when the weather cools down, and they’re super easy to make.

I hope you enjoy these as much as I do. Whether you’re making them for breakfast, a snack, or even dessert, they’re sure to bring a little warmth to your day.

Make them your own—add some mix-ins, tweak the spices, or try one of the variations I mentioned. Recipes like this are meant to evolve with you.

If you try these muffins, I’d love to hear how they turned out! Drop a comment below or tag me on Instagram @yourhandle. Happy baking!

FAQs

Q: Can I use Greek yogurt instead of cottage cheese?

A: Yes! I’ve swapped cottage cheese for Greek yogurt before, and it works well. Use plain, full-fat or 2% yogurt for the best texture. The muffins will be slightly denser but still delicious.

Q: Can I make these gluten-free?

A: Absolutely! Use a 1:1 gluten-free baking blend in place of the all-purpose flour. I’ve tested this with great results—no one could tell the difference.

Q: How long do these muffins stay fresh?

A: At room temperature, they’re good for about three days. Refrigerated, they’ll last up to a week, and you can freeze them for up to three months.

Q: Can I make these as mini muffins?

A: Yes! Use a mini muffin tin and bake at 350°F (175°C) for 12-15 minutes, or until a toothpick comes out clean.

Q: What if I don’t have pumpkin spice?

A: No problem! You can make your own by mixing 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and a pinch of cloves.

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