Ingredients:

  • 1 cup (227g) Cottage Cheese (2% or 4%)
  • 1 cup (245g) Pumpkin Purée (not pie filling)
  • 2 large Eggs
  • 1/2 cup (120ml) Maple Syrup
  • 1/4 cup (60ml) Neutral Oil (Canola or Vegetable)
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups (210g) All-Purpose Flour
  • 1/4 cup (50g) Brown Sugar (packed)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice Blend
  • Coarse Turbinado Sugar (optional, for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. Place the cottage cheese, pumpkin purée, eggs, maple syrup, oil, and vanilla extract into a blender or food processor. Blend until completely smooth and creamy, ensuring no lumps remain.
  3. In a separate large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice blend.
  4. Pour the blended wet mixture into the bowl containing the dry ingredients.
  5. Using a rubber spatula, gently fold the ingredients together just until the dry streaks of flour disappear. Stop mixing immediately to avoid overdeveloping the gluten.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each cup about 2/3 to 3/4 full.
  7. If using, sprinkle the tops lightly with coarse turbinado sugar for texture.
  8. Bake for 20–24 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.