Cottage Cheese Pumpkin Muffins

Servings: 12 muffins

Prep Time: 5

Cook Time: 25

Total Time: 30

Pumpkin cottage cheese muffins are super moist, full of fall flavor, and made with a boost of protein you can feel good about.

5 from 2 votes

Preheat the oven to 375F with the top oven rack positioned in the middle of the oven. Prep a 12-muffin pan with paper liners or generously grease it. If using silicone muffin liners, grease them with spray.

In a blender, blend the cottage cheese, pumpkin puree, the melted butter cooled butter, eggs, and vanilla extract until smooth.
In a large bowl, mix the flour, sugar, baking powder, salt, and pumpkin spice.
Pour the liquid mixture into the large bowl and use a spatula to mix the batter until there's little to no visible flour left. If you want to add ½ cup chopped walnuts or pecans, fold them into the batter now.
Fill the prepared muffin tin ¾ of the way to the top with batter, then top them off with any remaining batter.

Bake in the preheated oven for 22 to 25 minutes, until the tops have browned and a toothpick inserted in the middle comes out clean. Remove them from the oven and let them cool down.

Once cooled, store them in an airtight container at room temperature (on the counter) for 2 days, in the fridge for up to a week, and frozen for up to 3 months. I recommend warming them up in the microwave for 15 seconds before enjoying them.