Pumpkin Cottage Cheese Muffins

These pumpkin cottage cheese muffins are soft, fluffy, and full of cozy pumpkin spice! Gluten-free, extra moist, and made without protein powder.

Prep Time 15

Cook Time 20

Batter Resting Time 10

Total Time 45

Servings Muffins

Ingredients

Dry Ingredients

1¾ cups (245 g) gluten-free all-purpose baking flour
¾ tsp xanthan gum only if needed, see notes
1½ tsp baking powder
½ tsp baking soda
1 tbsp pumpkin pie spice
½ tsp ground cinnamon
½ tsp salt

Wet Ingredients

1 cup (225 g) full-fat cottage cheese (preferably 4%)
¾ cup (180 g) pure pumpkin puree (not pumpkin pie filling)
2 large eggs
¾ cup (150 g) packed brown sugar
⅓ cup (80 ml) avocado oil (or another neutral oil)
2 tsp pure vanilla extract

Optional Add-In

½ cup chocolate chips

Instructions

Preheat to 375°F (190°C). Line a standard 12-cup metal muffin pan with paper liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until thoroughly combined. If your flour blend doesn't contain xanthan gum, add ¾ teaspoon now.
Add the cottage cheese, pumpkin puree, eggs, brown sugar, avocado oil, and vanilla extract to a blender. Blend until completely smooth and creamy, with no visible cottage cheese curds.
Pour the wet mixture into a large mixing bowl. Add the dry ingredients and gently fold with a spatula until no visible flour remains, scraping the bottom and sides of the bowl.

Let the batter sit at room temperature for 10 minutes to allow the gluten-free flour to hydrate.

Gently fold the batter 2–3 more times after resting. If using chocolate chips, fold them in now.
Divide the batter evenly among the 12 prepared muffin cups.
Bake for 20–24 minutes, checking at 20 minutes. The muffin tops should be set and spring back lightly when touched, and a toothpick inserted into the centre should come out clean or with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Check Your Flour. If your gluten-free flour blend doesn't contain xanthan gum, add ¾ teaspoon to the dry ingredients. Don't add extra if it's already included.

Use Pure Pumpkin. Make sure you're using 100% pumpkin puree, not sweetened pumpkin pie filling.

Blend Until Smooth. The cottage cheese should be completely creamy with no visible curds for the best muffin texture.

Don't Skip the Rest. Give the batter the full 10 minutes to hydrate. It helps the muffins rise more evenly and prevents flour specks.

Use Paper Liners. These muffins can stick to a greased pan, so liners help keep them intact.

Store Properly. Refrigerate cooled muffins in an airtight container for up to 4 days, or freeze individually wrapped muffins for up to 3 months.

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