Pumpkin Cottage Cheese Muffins

Tender pumpkin muffins made with blended cottage cheese, eggs, maple syrup, and pumpkin spice. They are lightly sweet, moist, and easy to bake for breakfast or a snack.

Prep: 15 min · Cook: 22 min · Yield: 12 · Method: Oven

Ingredients

• 1 cup (240 g) pumpkin puree
• 1 cup (225 g) cottage cheese
• 2 (100 g) large eggs
• 0.25 cup (60 ml) canola or other neutral oil
• 0.5 cup (120 ml) pure maple syrup
• 1.5 cups (188 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 2 teaspoons (5 g) pumpkin pie spice
• 0.5 teaspoon (3 g) fine salt
• 1 teaspoon (5 ml) vanilla extract

Cooking instructions

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. (about 5 min) — 375°F (190°C)
2. Blend the pumpkin puree, cottage cheese, eggs, oil, maple syrup, and vanilla until smooth. (about 2 min)
3. Whisk the flour, baking powder, pumpkin pie spice, and salt in a large bowl. Pour in the blended mixture and fold just until no dry streaks remain; do not overmix. (about 3 min)
4. Divide the batter evenly among the muffin cups, filling each about three-quarters full. (about 3 min)
5. Bake until the tops spring back lightly and a toothpick comes out with a few moist crumbs, about 20 to 24 minutes. For safe doneness, the centers should reach at least 160°F (71°C) on an instant-read thermometer. (about 22 min) — 375°F (190°C)
6. Cool the muffins in the tin for 5 minutes, then transfer them to a rack to cool further before serving. (about 5 min)