Cottage Cheese Pumpkin Muffins
These cottage cheese pumpkin muffins combine pumpkin puree, maple syrup, warm spices, and mini chocolate chips. A simple batter with 10 minutes of prep makes 12 muffins.
Ingredients
- 225 g full-fat cottage cheese approximately 4% fat
- 225 g canned pumpkin puree not pumpkin pie filling
- 2 medium eggs
- 120 ml maple syrup or honey
- 45 ml sunflower oil or avocado oil
- 1 teaspoon vanilla extract
- 250 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon fine table salt
- 90 g mini semisweet chocolate chips
Instructions
- Preheat the fan/convection oven to 190 °C line a standard 12-cup metal muffin pan with paper liners.
- Place 225 g full-fat cottage cheese, 225 g canned pumpkin puree, 2 medium eggs, 120 ml maple syrup, 45 ml sunflower oil, and 1 teaspoon vanilla extract in a mixing bowl. Whisk with a hand mixer until combined.
- Sift 250 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon, and ½ teaspoon fine table salt into the wet ingredients and gently fold until no dry flour remains. Fold in 90 g mini semisweet chocolate chips. The intended consistency is thick and scoopable.
- Divide the cottage cheese pumpkin muffin batter evenly among the 12 liners. Bake for an estimated 18-20 minutes, checking from 18 minutes. Look for set centers that spring back lightly and a toothpick that comes out without wet batter.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool down completely.
Notes
Use a hand mixer: Mix the wet ingredients until combined. Small cottage cheese curds may remain; the mixture does not need to be completely smooth.
Fold after adding flour: Switch to a spatula for the dry ingredients and chocolate chips. Gentle folding helps prevent tough muffins.
Check the batter, not the chocolate: Melted chocolate may mark the toothpick, but wet batter means the muffins need more baking time.
Nutrition
Calories: 224kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 233mg | Potassium: 167mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2989IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
