Enjoy the warm, cozy flavors of fall with these cottage cheese pumpkin muffins. They are packed with protein and made with whole grains, making them a satisfying and healthy treat.

The moment I first feel a cozy breeze, I know it’s time to take out my pumpkin pie spice and let my mind wander.

I always love finding new ways to use pumpkin spice and pumpkin puree. And, my family and friends don’t complain either.

However, this year we had a road trip right around the first few weeks of fall. And, I wasn’t going to allow that to stop my tradition.

That is where these delicious muffins were born.

These muffins are pure autumn comfort.

They are made with pumpkin pie spice and cinnamon, making every bite feel warm and cozy. The addition of cottage cheese makes them extra creamy and packed with protein.

But, the best comes from the chocolate chips. It gives them a delicious touch of decadence that complements the pumpkin perfectly.

Ingredients and Substitutes

WET INGREDIENTS

Cottage cheese, blended (1 cup) – Replace with Greek yogurt or plain yogurt for a similar creamy texture.

Pumpkin puree (¾ cup) – You can use mashed sweet potato, butternut squash puree, or even applesauce.

Avocado oil (¼ cup) – Swap with coconut oil, melted butter (or ghee), or another neutral oil (like canola or sunflower oil).

Maple syrup (½ cup) – Substitute with honey, agave syrup, or granulated sugar. You can also use a sugar-free option if you want to reduce the carb and calorie content.

Eggs (3)

Vanilla extract (1 tsp) – Use almond extract or maple extract for a different flavor.

DRY INGREDIENTS

White whole wheat flour (2 cups) – Swap with all-purpose flour or a gluten-free flour.

Baking soda (1 tsp)

Baking powder (1 tsp)

Pumpkin pie spice (1½ tsp) – You can try making your own blend by mixing cinnamon, nutmeg, ginger, and cloves.

Cinnamon (1 tsp) – Replace with extra pumpkin pie spice, or you can just skip it.

Salt (¼ tsp)

Dark chocolate chips (½ cup) – Substitute with milk chocolate chips, white chocolate chips, chopped nuts, cacao nibs, or dried fruit.

How to Make Cottage Cheese Pumpkin Muffins

Step 1. Preheat your oven to 350°F and prepare a 12-muffin pan by placing some muffin liners. Grab a large bowl and add the wet ingredients.

Step 2. Whisk the ingredients until they are blended.

Step 3. In another bowl, add the dry ingredients.

Step 4. Give the ingredients a good stir.

Step 5. Add the dry ingredients to the wet ones. 

Step 6. Start mixing them to create a batter.

Step 7.  Add the chocolate chips.

Step 8. Fold them in using a spatula.

Step 9. Grab a cookie scoop and divide the batter into each muffin liner.

Step 10. Sprinkle more of the chocolate chips on top.

Step 11. Place them in the oven and bake for 22-25 minutes or until the toothpick comes out clean. 

Step 12. When they are cooked, transfer them to a wire rack and allow them to cool down.

How I Would Modify This Recipe

• Add Nuts. For extra crunch, mix in ½ cup of chopped walnuts or pecans with the chocolate chips.
• Go Dairy–Free. Use a dairy-free yogurt instead of cottage cheese and make sure that the chocolate chips are dairy-free.
• Add a Topping. Before you bake them, sprinkle a mixture of rolled oats, brown sugar, and cinnamon for a delicious, crunchy topping.
• Make it Gluten–Free. Replace the flour with a gluten-free blend that has xanthan gum or guar gum. And, just make sure that the rest of the ingredients are certified gluten-free.

My Storage Tips

Place any leftover muffins in an airtight container and keep them at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge for up to 7 days.

If you want to keep them for longer, place them in a freezer-safe container and keep them in the freezer for up to 3 months.