These moist pumpkin muffins are made with a cinnamon-sugar swirl. They pack 6 grams of protein per serving and make it a delicious, filling sweet snack. They’re also vegetarian and nut free.

Have you ever had a craving that just doesn’t seem to go away?

That happened to me last week, all I could think was cinnamon, sugar, and butter. But, I didn’t really want a plain cinnamon roll.

And, I had to take advantage of the season (pumpkin spice on everything!)

These pumpkin cinnamon swirl muffins are a cross between a spiced pumpkin loaf and a cinnamon roll, with a buttery cinnamon-sugar swirl center.

It’s a moist, tender crumb that is going to make you want to have more.

Ingredients and Substitutes

WET INGREDIENTS

Cottage cheese, drained 10 minutes then blended (1 cup) –  You can also use plain Greek yogurt or blended silken tofu.

Pumpkin puree (3/4 cup) – Replace with mashed sweet potatoes or ripe bananas.

Olive oil (¼ cup) – Swap with avocado oil.

Maple syrup (1/2 cup) – Substitute with honey, agave syrup, or a sugar-free alternative.

Eggs (3)

Vanilla extract (1 tsp) – You can also use vanilla bean paste.

DRY INGREDIENTS

White whole wheat flour (2 cups) – I’ve only tested this with white whole wheat flour, so I can’t recommend a swap.

Baking soda (1 tsp)

Baking powder (1 tsp)

Pumpkin pie spice, or mixed spice (1 1/2 tsp) – Create your own homemade version by mixing nutmeg, ginger, cloves, and allspice.

Cinnamon (1 tsp)

Salt (1/4 tsp)

CINNAMON SWIRL

Cane sugar (1/3 cup) – Replace with brown sugar or coconut sugar.

Cinnamon (1 1/2 tsp)

Unsalted butter, melted (2 tbsp) – Ghee or coconut oil are great alternatives.

GLAZE (OPTIONAL)

Greek yogurt (3 tbsp) – You can use cashew cream instead.

Powdered sugar (3 tbsp) – Swap with a sugar-free alternative if you want to reduce the calorie content.

How to Make Pumpkin Cinnamon Swirl Muffins with Cottage Cheese

Step 1. Preheat your oven to 350F and prepare a 12-cup muffin tin by lining it with liners and spraying cooking spray. Place all the wet ingredients into a bowl and whisk them together.

Step 2. Grab another bowl and combine all the dry ingredients. Then, pour the dry ingredients into the wet ones.

Mix the ingredients until they are just combined.

Step 3. In a small bowl, stir the sugar and cinnamon, and then pour in the melted butter. This should create a thick paste.

Step 4. Scoop about half the batter into the liners. Now, add a spoonful of the cinnamon mix to the center of each one.

Step 5. Top with the rest of the batter, and then add the rest of the cinnamon mix on top. Gently swirl with a knife a couple of times.

Step 6. Place them in the oven and bake for 22-25 minutes, or until a toothpick comes out clean.

Step 7. Remove them from the oven and let them cool on a rack. Mix the glaze ingredients in a small bowl, and then drizzle it on top of each muffin.

My Tips & Tricks

1. Drain the cottage cheese. Let it sit for 10 minutes before you blend it to remove any excess liquid. This is going to prevent the batter from becoming too wet.
2. Don’t overmix the batter. Stir the ingredients until they are just combined. Otherwise, it can lead to dense muffins.
3. Swirl gently: Use a butter knife or a toothpick to create the swirl. Over-swirling will blend it completely, and you’ll lose that swirl effect we want.