Ingredients
Wet Ingredients
- 1 cup (226 g) blended cottage cheese
- 2 large eggs, room temperature
- 1 cup (240 g) canned pumpkin puree
- ½ cup (120 ml) oil or melted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
Optional Toppings
- ½ cup (85 g) chocolate chips
- ½ cup pepitas (pumpkin seeds)
Instructions
- Preheat the Oven and Prepare Pans: Preheat your oven to 400°F (205°C). Line two 12-cup muffin pans with cupcake liners to prepare for baking.
- Blend Cottage Cheese: Add the cottage cheese to a food processor or blender and blend until smooth and creamy, resembling the texture of yogurt or cream cheese. This ensures an even consistency in the batter.
- Mix Wet Ingredients: Transfer the blended cottage cheese to a large mixing bowl. Whisk in the pumpkin puree, oil or melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg, cloves, allspice, and salt until evenly combined.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture. Gently whisk until just combined; avoid overmixing to ensure tender muffins.
- Fill Muffin Liners: Using a 3-tablespoon cookie scoop or spoon, evenly distribute the batter into the prepared muffin liners, alternating cups to spread batter evenly between pans.
- Add Toppings: If desired, sprinkle chocolate chips and/or pumpkin seeds on top of each muffin for added texture and flavor.
- Bake the Muffins: Place the muffin pans in the preheated oven and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs, or when a gentle press on the top causes the muffin to quickly spring back.
- Cool the Muffins: Remove the muffins from the oven and allow them to cool in the pans for 5 to 10 minutes. Carefully transfer the muffins onto a wire rack to cool completely to room temperature before serving.
Notes
- Blending the cottage cheese until smooth ensures a creamy texture without lumps.
- Room temperature eggs help the batter mix more evenly.
- You can substitute oil with melted butter for a richer flavor.
- Avoid overmixing the batter to prevent tough muffins.
- Feel free to experiment with toppings like nuts or dried fruit in place of chocolate chips or pepitas.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
