10 Creative Versions of Cottage Cheese Breakfast Muffins to Try

Cottage cheese breakfast muffins are a tasty and nutritious way to start your day, and the great news is you can whip up a variety of them just by switching up a few ingredients! From fruity delights to savory options, there’s a muffin to suit every mood and craving. Here are 10 delicious variations that will make your mornings a little brighter and a lot more delicious.

Savory Spinach and Feta Cottage Cheese Muffins

Imagine these golden-brown muffins, still warm, with bits of spinach and creamy feta, all held together by fluffy cottage cheese—perfect for breakfast or an anytime snack. Here’s how you can whip them up.

Ingredients Breakdown

• 1 cup all-purpose flour
  This gives the muffins their base, keeping them fluffy and light. You can also use whole wheat flour if you’re looking to add some fiber.
• 1 teaspoon baking powder
  Essential for giving these muffins a nice lift—nobody wants a flat muffin!
• ¼ teaspoon salt
  Just a pinch, enough to bring out the flavors of the feta and the spinach.
• 2 large eggs
  Eggs help bind everything together and keep the muffins soft and rich. Plus, they add a good bit of protein!
• ½ cup low-fat cottage cheese
  The secret ingredient for moisture and protein without all the calories. It’s what makes these muffins creamy but still healthy.
• ¼ cup crumbled feta cheese
  Feta brings that lovely tangy taste and pairs so well with spinach. It’s also just enough to add a salty bite without overdoing the calories.
• 1 cup fresh spinach, finely chopped
  You want the leaves to be finely chopped so they mix easily into the batter. Spinach not only adds nutrition but those little green flecks also make the muffins look so appetizing.
• 2 tablespoons melted butter
  This bit of melted goodness keeps the muffins tender while still keeping things on the lighter side.

How to Make These Muffins Your New Favorite

First, picture the coziness of your kitchen, with the comforting aroma of muffins baking in the oven. Here’s how you make it happen:

1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners. This way, nothing sticks, and you get the perfect muffin shape every time.
2. In a large bowl, mix together:
   • The flour
   • Baking powder
   • Salt
     Just give these dry ingredients a little stir so everything’s evenly distributed.
3. In a separate bowl, whisk the wet ingredients:
   • Eggs
   • Cottage cheese
   • Melted butter
     Whisk until smooth and combined. It’s going to be a creamy mix, thanks to that cottage cheese.
4. Fold in the goodness:
   • Gently stir in the chopped spinach and crumbled feta cheese.
   • Make sure everything is well distributed, so you get spinach and feta in every bite.
5. Combine dry and wet:
   • Pour the wet mixture into the dry mixture. Stir gently, just until everything is combined—try not to overmix, or your muffins may end up tough instead of tender.
6. Fill and bake:
   • Spoon the batter evenly into your muffin cups. Fill each about ¾ full, so they have room to rise.
   • Bake for 20-25 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.

Let them cool slightly before you dig in. Trust me, it’s worth the wait. These muffins are only about 110-120 calories each, and with their cheesy, savory taste, they’re the perfect light bite to grab in the morning or enjoy with a cup of tea in the afternoon.

You’re going to love how easy they are—and how good they taste. Give them a try!

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Tomato Basil Cottage Cheese Breakfast Muffins

These Tomato Basil Cottage Cheese Breakfast Muffins are super easy to whip up and taste like a savory morning treat you’d want every day. Let’s dive into the details of making these beauties.

Ingredients Breakdown:

• Cherry Tomatoes: 1 cup, halved – they bring a burst of sweetness that makes each bite a little juicy surprise.
• Fresh Basil: ¼ cup, chopped – nothing beats the smell of fresh basil. It’s like a fragrant wake-up call!
• Cottage Cheese: 1 cup (low-fat) – this is where all that creamy texture comes in, plus a good hit of protein to keep you going.
• Eggs: 2 large – they help hold everything together while keeping the muffins light and fluffy.
• Whole Wheat Flour: ½ cup – just the right amount to make the muffins substantial without being heavy.
• Baking Powder: 1 teaspoon – gives that nice lift so the muffins aren’t too dense.
• Salt: ½ teaspoon – balances out the flavors.
• Black Pepper: ¼ teaspoon – just enough to add a little kick to keep things interesting.
• Olive Oil: 1 tablespoon – for a bit of richness and moisture in each muffin.
• Grated Parmesan Cheese (optional): 2 tablespoons – if you like a bit of extra savory flavor.

How to Make It:

1. Mix It All Together: In a large bowl, toss in the cottage cheese, eggs, and olive oil. Whisk until it’s all smooth and creamy. Fold in the flour, baking powder, salt, and pepper. Keep mixing until just combined—don’t overdo it, or the muffins might get tough.
2. Add the Good Stuff: Gently fold in those beautiful cherry tomatoes, chopped basil, and Parmesan (if you’re using it). The tomatoes and basil will add the perfect color and fragrance to your batter.
3. Into the Oven: Scoop the batter into a muffin tin lined with muffin papers or lightly greased. Fill each about ¾ full. Pop them into a preheated oven at 350°F (175°C) for about 20-25 minutes. They’re done when they’re golden on top and a toothpick comes out clean.
4. Let Them Cool: Once baked, let the muffins rest for a few minutes before diving in. This allows the flavors to settle a bit, and they’re easier to handle.

Serving Suggestion: These muffins are perfect on their own or paired with a fresh salad if you’re feeling extra hungry. They’re also amazing alongside some fresh fruit if you like a mix of sweet and savory in the morning. Plus, at under 250 calories each, you can easily make them part of a healthy breakfast routine.

Why You’ll Love Them:

• Protein-packed: Thanks to the cottage cheese and eggs.
• Bursting with flavor: Fresh basil and juicy cherry tomatoes make them stand out.
• Super easy: Just mix, bake, and you’re done.

They’re not just muffins—they’re like a bite-sized reminder that breakfast can be fun, light, and totally tasty without breaking your calorie goals. Let me know how it goes, and if you think of any other ingredients to throw in next time!

Apple Cinnamon Cottage Cheese Muffins

These muffins are a game-changer! They’re that perfect blend of wholesome goodness and just the right amount of sweetness. Let’s break down everything you need and how to make them step-by-step so you can impress yourself (and maybe some friends too!).

Ingredients Breakdown
To make about 12 fluffy muffins, you’ll need:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (for that nice nutty depth)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (plus a pinch extra for sprinkling)
• 1/4 teaspoon nutmeg (because that cozy vibe)
• 2 large eggs
• 1/3 cup honey or maple syrup (depending on your preference for natural sweetness)
• 1/2 cup low-fat cottage cheese (makes it extra moist without the extra calories)
• 1/4 cup unsweetened applesauce (adds sweetness without sugar overload)
• 1/4 cup low-fat Greek yogurt
• 1 medium apple, peeled, cored, and diced (preferably something sweet-tart like a Gala or Fuji)
• 1 teaspoon vanilla extract

Quick Tips Before You Start

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick spray.
• Gather all your ingredients, and make sure your apple is chopped and ready to go—less stress, more fun!

Mixing Magic

• In one bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The warm spices are really going to make these muffins cozy and comforting.
• In another bowl, whisk together the eggs, honey (or maple syrup), cottage cheese, applesauce, and Greek yogurt. The cottage cheese might seem unexpected, but trust me, it’s key to keeping these muffins moist and tender.
• Stir in the vanilla extract—just a touch of that classic sweetness makes everything better.

Combining Everything

• Pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix! It’s okay if the batter is a little lumpy—that means tender muffins are in your future.
• Gently fold in the diced apple pieces. Those juicy bites of apple are what make these muffins burst with flavor.

Into the Oven

• Divide the batter evenly among your muffin cups, filling each about 3/4 of the way. Sprinkle a little extra cinnamon on top for that bakery-style flair.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing—cinnamon and apples are a heavenly match.

Time to Enjoy
Once baked, let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Honestly, they taste great warm, fresh out of the oven, but they also keep well for a few days—perfect for breakfast or a snack on the go.

These muffins are perfect for that satisfying yet light breakfast or snack, with each muffin coming in under 250 calories. The mix of apple, cinnamon, and cottage cheese is surprisingly delicious—soft, slightly sweet, and just what you need to kickstart your day in a wholesome way.

Cheddar and Chive Cottage Cheese Muffins

These cheddar and chive cottage cheese muffins are the perfect blend of comfort and flavor. Imagine biting into a fluffy, warm muffin that’s oozing with cheddar and has that subtle, fresh hint of chives. They’re great for breakfast, a mid-afternoon snack, or whenever you’re craving something savory. And the best part? Each muffin comes in under 250 calories, so they’re pretty guilt-free! Here’s how you can make them.

Ingredients
Let’s gather what you’ll need to whip up these cheesy delights. Here’s the full breakdown:

• 1 cup cottage cheese (low-fat works great!)
• 1 cup shredded cheddar cheese
• 1/4 cup fresh chives, finely chopped
• 1 1/2 cups all-purpose flour (or whole wheat if you want a healthier twist)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup olive oil (you could also use vegetable oil)
• 1/2 cup plain Greek yogurt (to keep things moist)
• 2 tbsp milk (just enough to adjust the batter consistency)

The Process
Alright, here’s the plan of action—it’s super easy, I promise.

1. Mix the Dry Ingredients
   Grab a mixing bowl and whisk together the flour, baking powder, baking soda, and salt. This step ensures that all those rising agents get evenly distributed.
2. Mix the Wet Ingredients
   In a separate bowl, beat the eggs lightly. Then stir in the olive oil, Greek yogurt, and milk until smooth. After that, add the cottage cheese and mix everything until well combined. This combo is what makes these muffins so tender and moist.
3. Bring It All Together
   Pour the wet mixture into the dry mixture and gently combine. Don’t overmix it—just until you don’t see streaks of flour anymore. Then fold in the shredded cheddar and chopped chives. This is where the magic happens, as the cheese and chives get evenly distributed throughout the batter.
4. Time to Bake
   Spoon the batter into a muffin tin that’s either lined with muffin cups or lightly greased. You want to fill each cup about 3/4 of the way. If you feel like getting a little fancy, add a sprinkle of cheddar on top of each muffin—it’ll give a lovely cheesy crust when baked.
5. Bake and Cool
   Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes. The tops should be golden brown, and a toothpick inserted in the center should come out clean. Let them cool for a few minutes in the tin, then transfer them to a wire rack.

Why You’ll Love Them

• Savory Goodness: They have the perfect balance of cheesy flavor with the freshness of chives.
• Healthy and Filling: Cottage cheese and Greek yogurt make these muffins rich in protein without going overboard on calories.
• Easy Anytime Snack: They’re portable, easy to store, and great at any time of the day.

Serving Suggestions
These muffins are best enjoyed slightly warm, so the cheese is all gooey. You can have them as they are or even add a bit of butter on top for extra indulgence. Pair them with a hot cup of coffee or tea, and you’ve got yourself a little moment of bliss.

Try these out—you won’t be disappointed!

Zucchini and Herb Cottage Cheese Muffins

You know when you want something savory but light, something that feels homemade but doesn’t break the calorie bank? Well, these Zucchini and Herb Cottage Cheese Muffins are just the thing. They’re super moist, full of garden-fresh flavor, and have that perfect hint of cheesiness that doesn’t overwhelm but just melts in perfectly. Plus, they’re under 250 calories per serve—so they’re guilt-free, too!

Ingredients Breakdown
Let’s make sure we have everything we need for these flavor-packed muffins:

• Zucchini: 1 cup, grated. Adds moisture, flavor, and a sneaky veggie hit.
• Cottage Cheese: 1 cup, low-fat. Keeps the muffins moist while adding protein without too much heaviness.
• Egg: 1 large. Acts as the binder that keeps all those delicious ingredients together.
• All-Purpose Flour: 1 cup. Just enough to hold it all together, but not too much to make them dense.
• Baking Powder: 1 teaspoon. Helps give the muffins a nice lift, making them light and fluffy.
• Fresh Herbs: About 1/4 cup, chopped. Use a mix of parsley and dill—these really brighten up the flavor.
• Salt: 1/4 teaspoon. To enhance all those wonderful flavors.
• Pepper: A pinch. Just enough for a bit of extra kick.
• Olive Oil: 1 tablespoon. Adds a subtle richness and helps the muffins stay tender.
• Garlic Powder (optional): 1/2 teaspoon. If you like a bit of extra savory depth.

How to Make Them
It’s as easy as mix, pour, and bake—perfect for a quick, healthy snack or breakfast.

• Start by preheating your oven to 350°F (175°C). Grease or line a muffin tin—this recipe will make about 8-10 muffins.
• In a bowl, mix together the grated zucchini, cottage cheese, egg, olive oil, and fresh herbs.
• In another bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder (if using).
• Combine the wet and dry ingredients until just mixed. Don’t overdo it—you want light, fluffy muffins, not dense bricks!
• Spoon the batter into your prepared muffin tin, filling each about 3/4 of the way.
• Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.

Why You’ll Love Them

• Low-Calorie, High-Flavor: Each muffin comes in under 250 calories, but is still satisfying and rich in taste.
• Protein-Packed: Cottage cheese gives these muffins a protein boost, which means they’re filling enough for breakfast or a post-workout snack.
• Sneaky Veggies: Zucchini brings moisture and texture, but it’s mild enough that even picky eaters will love these.

Grab one of these warm, fluffy muffins with a cup of tea or coffee, and you’ll have that comforting, homemade goodness with every bite. Enjoy!

Sweet Blueberry Cottage Cheese Muffins

Imagine biting into a soft, golden muffin that’s bursting with the juicy sweetness of blueberries. These Sweet Blueberry Cottage Cheese Muffins are just perfect for those mornings when you want something light but still feel like treating yourself. With their delicate tang from cottage cheese and those fresh blueberries scattered throughout, each bite is like a little pocket of sunshine. Plus, they’re under 250 calories per serving, so you can enjoy them guilt-free!

Ingredients You’ll Need

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup low-fat cottage cheese
• 1 large egg
• 1/4 cup unsweetened applesauce (helps keep the muffins moist without extra fat!)
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries (plus a few extras for sprinkling on top!)
• Optional: a light dusting of powdered sugar for serving

How to Make Them

Picture yourself in the kitchen on a lazy weekend morning. First, grab two bowls. In one, whisk together all the dry ingredients—the flour, baking powder, baking soda, salt, and sugar. It’s always best to get those dry bits mixed well to make sure the muffins bake evenly.

In the other bowl, mix the wet ingredients: cottage cheese, egg, applesauce, and vanilla extract. The cottage cheese might sound a bit unusual for a muffin, but trust me, it brings this creamy, slightly tangy flavor that pairs so well with the blueberries!

Now, gently combine the wet and dry ingredients. Be careful not to overmix—just fold until everything is incorporated. Finally, add in those juicy blueberries. They’re the star of the show, so you want them evenly spread through the batter.

Bake Them to Perfection

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly spray with non-stick spray.
• Spoon the batter evenly into about 6 muffin cups. Don’t be afraid to add a few extra blueberries on top—this gives them that picture-perfect bakery look.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let them cool for a few minutes. If you want to get fancy, dust them lightly with powdered sugar. Trust me, it adds a little magic.

Enjoy the Moment

These muffins are just right for a quick breakfast, an afternoon snack, or even as a light dessert. They’re soft, with bursts of blueberry goodness, and that hint of tangy creaminess from the cottage cheese really sets them apart. Make a batch, and see if your family doesn’t gobble them up before you even have a chance to grab a second one!

Chocolate Chip Cottage Cheese Muffins

Here’s how you can make these muffins that are as good for your taste buds as they are for keeping things light. Imagine biting into a soft, chocolatey muffin with the perfect touch of fluffiness—one that’s not only delicious but also protein-packed. Let’s make these delightful little treats that are under 250 calories each!

Ingredients Breakdown

• 1 cup cottage cheese (low-fat or full-fat, depending on your preference)
• 1/2 cup Greek yogurt (adds extra creaminess)
• 2 large eggs (for binding everything together)
• 1/4 cup honey or maple syrup (natural sweetness to make them irresistible)
• 1 teaspoon vanilla extract (to boost the flavor)
• 1 cup rolled oats (ground into oat flour, for a wholesome touch)
• 1/2 cup all-purpose flour (to give the muffins structure)
• 1 teaspoon baking powder (to help them rise and get those domed tops)
• 1/2 teaspoon baking soda (a little extra lift)
• Pinch of salt (to balance the sweetness)
• 1/3 cup mini chocolate chips (because, chocolate!)

Step-by-Step Delight

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with cooking spray to prevent sticking. Get your ingredients ready—having everything measured out makes it feel like a breeze.
2. Blend the Wet Ingredients
   • In a large bowl, mix the cottage cheese, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract.
   • You can whisk it until it’s mostly smooth, but don’t stress about any lumps from the cottage cheese—it’s part of what makes these muffins extra moist.
3. Mix the Dry Ingredients
   • In a separate bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, and salt.
   • Make sure everything is well combined so the muffins rise evenly.
4. Combine & Add Chocolate Chips
   • Add the dry ingredients into the wet, folding until just mixed. It’s okay if the batter is slightly lumpy—overmixing can make muffins dense.
   • Gently fold in the mini chocolate chips, saving a few to sprinkle on top later.
5. Spoon & Bake
   • Divide the batter evenly among the muffin tin cups, filling each about 3/4 of the way full.
   • Sprinkle the tops with a few extra chocolate chips for that pretty look when they’re done baking.
6. Bake & Cool
   • Pop them into your preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Let them cool in the tin for about 5 minutes before transferring to a wire rack. This step is key for keeping them moist.

The Final Taste
Once cooled, these muffins are ready to enjoy. The cottage cheese keeps them unbelievably tender, while the little chocolate chips are like sweet surprises in every bite. Under 250 calories per muffin, they’re the perfect treat without any guilt—ideal for a quick breakfast, a snack with coffee, or even a post-dinner indulgence.

Enjoy the blend of nutrition and indulgence—go ahead, you deserve it!

Banana Walnut Cottage Cheese Muffins

Imagine having a moist, fluffy muffin in your hand that’s got the sweetness of ripe bananas, the nutty crunch of walnuts, and a creamy richness from cottage cheese. These Banana Walnut Cottage Cheese Muffins are not just any muffins—they’re a cozy, comforting treat, perfect for breakfast, snack, or even dessert, all under 250 calories per serving! Let’s make them together, shall we?

Ingredients You’ll Need:

• 2 ripe bananas: Make sure they’re nice and spotty—these will add natural sweetness.
• 1 cup low-fat cottage cheese: Gives the muffins a protein boost and keeps them tender.
• 1 egg: Helps bind everything together.
• 1 cup rolled oats: For that perfect muffin texture and fiber.
• 1/4 cup chopped walnuts: Adds a wonderful crunch in every bite.
• 1 teaspoon baking powder: To make sure they puff up beautifully.
• 1/2 teaspoon cinnamon: Adds a hint of warmth that pairs wonderfully with the bananas.
• 1 teaspoon vanilla extract: Just a splash for extra flavor.
• 1-2 tablespoons honey or maple syrup: If you like it a bit sweeter, but it’s optional since the bananas already bring their own natural sweetness.

How to Make Them:

• Start by mashing those ripe bananas in a bowl until smooth, no chunks left behind.
• Add the cottage cheese and the egg, and give it a good mix until everything’s creamy and combined.
• Stir in the rolled oats, baking powder, cinnamon, and vanilla. Make sure everything is nicely mixed together.
• Fold in those chopped walnuts—don’t overdo it, just enough so they’re evenly distributed.
• If you like things sweeter, add a touch of honey or maple syrup, but honestly, the bananas do a lot of the heavy lifting here.

Baking Time:

• Preheat your oven to 350°F (175°C). Line or grease a muffin tin.
• Spoon the mixture into your muffin cups, filling them about 3/4 of the way up.
• Bake for 20-25 minutes, or until they’re golden on top and a toothpick comes out clean.
• Let them cool for a few minutes before digging in—though I won’t blame you if you sneak one while they’re still warm!

Why You’ll Love Them:

• Low-Calorie & Nutritious: Each muffin is under 250 calories, packed with protein from cottage cheese and healthy fats from walnuts.
• Easy & Quick: Just one bowl and a muffin tin stand between you and these comforting treats.
• Delicious Smell: The aroma that will fill your kitchen is warm and inviting, like a hug in muffin form.

Give these Banana Walnut Cottage Cheese Muffins a try, and I promise, they’ll be a hit. Whether for a breakfast grab-and-go or an afternoon pick-me-up, they’re the kind of treat that’ll make your day a little brighter.

Carrot Raisin Cottage Cheese Muffins

Carrot Raisin Cottage Cheese Muffins
Imagine starting your morning with a muffin that’s moist, fluffy, and just a little sweet—with that perfect balance of creamy and chewy in every bite. That’s what these carrot raisin cottage cheese muffins are all about. They’re delicious, under 250 calories each, and are great for breakfast or an on-the-go snack.

Ingredients You’ll Need
Let’s gather our ingredients first. Don’t worry, it’s all easy to find and probably already in your kitchen.

• Carrots (grated, about 1 cup) – These bring natural sweetness and a bit of moisture.
• Cottage Cheese (1/2 cup) – Gives that creamy texture and adds some protein to keep you feeling full.
• All-Purpose Flour (1 cup) – Helps hold everything together.
• Baking Powder (1 1/2 tsp) – To make these muffins rise perfectly.
• Egg (1 large) – Binds everything and adds richness.
• Raisins (1/3 cup) – Sweet little bites throughout; you can add a bit more if you like it extra chewy.
• Brown Sugar (1/4 cup) – Just enough to enhance the natural sweetness of the carrots and raisins.
• Cinnamon (1 tsp) – Gives a warm, spiced flavor to complement the carrots.
• Vanilla Extract (1/2 tsp) – A little vanilla always makes things taste better.
• Salt (1/4 tsp) – Balances all the flavors.

How to Put it Together
Ready to whip these up? It’s simple.

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a bowl, mix together the wet ingredients: cottage cheese, egg, and vanilla extract until well combined. The cottage cheese might stay a bit lumpy, but that’s okay.
3. Add the grated carrots and mix in the brown sugar.
4. In a separate bowl, whisk the flour, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet mix, stirring just until combined. Don’t overmix—it’s fine if there are still some small lumps.
6. Gently fold in the raisins.
7. Spoon the batter into the muffin tin, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.

Enjoy the Muffins
Once they’re out of the oven, let them cool slightly. These muffins are delightful on their own, but you can also serve them with a smear of cream cheese or a drizzle of honey if you’re in the mood for something extra. They’re light, satisfying, and perfect for sharing, but you might just want to keep them all to yourself—they’re that good!

Perfect with your morning coffee or as an afternoon pick-me-up. Enjoy the freshness of carrots and creaminess of cottage cheese with each bite, and feel good knowing each muffin is under 250 calories!

Pumpkin Spice Cottage Cheese Muffins

Here’s how to make those delightful Pumpkin Spice Cottage Cheese Muffins that are just the perfect cozy treat for fall. Imagine the comforting smell of warm spices wafting through your kitchen. These muffins are incredibly moist thanks to the cottage cheese, and each bite has the perfect balance of pumpkin spice goodness—all for under 250 calories per serving!

Ingredients Breakdown

• 1 cup pumpkin puree (not pumpkin pie filling—just pure pumpkin goodness)
• 1/2 cup low-fat cottage cheese (trust me, this makes them super moist and adds a bit of protein)
• 1/4 cup maple syrup (for that natural sweetness—no refined sugar here)
• 1 large egg (to help bind everything together)
• 1 teaspoon vanilla extract (for a little extra flavor boost)
• 1 1/4 cups whole wheat flour (gives them that lovely texture without being too heavy)
• 1 teaspoon baking powder (so they rise beautifully)
• 1/2 teaspoon baking soda (helps with the fluffiness)
• 1/2 teaspoon salt (enhances all those cozy flavors)
• 1 teaspoon ground cinnamon (essential for pumpkin spice, of course)
• 1/2 teaspoon ground nutmeg (adds that warm, earthy note)
• 1/4 teaspoon ground ginger (just a hint to give it some kick)
• 1/4 teaspoon allspice (for an added depth)
• Optional: 1/4 cup chopped pecans or walnuts (for a bit of crunch—totally worth it)

How to Bring It All Together

• Mix the Wet Ingredients: In a large bowl, mix together the pumpkin puree, cottage cheese, maple syrup, egg, and vanilla extract. The cottage cheese might look a bit lumpy, but that’s okay—those little bits make the muffins so creamy.
• Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, allspice). This will make sure all those wonderful flavors are evenly distributed.
• Put It All Together: Gradually add the dry ingredients to the wet mixture. Stir until just combined—you don’t want to overmix here. If you decided to add chopped nuts, gently fold them in at this point.
• Fill the Muffin Tin: Spoon the batter evenly into a muffin tin lined with paper liners or greased well. This recipe should give you about 12 muffins.
• Bake: Pop them in a preheated oven at 350°F (175°C) for 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Your kitchen is going to smell amazing!

The Perfect Bite

Once they’ve cooled, take a bite and you’ll find the flavors of pumpkin and spice blend so perfectly with the subtle creaminess from the cottage cheese. The nuts on top add the ideal crunch, but they’re optional—up to you!

Serve these muffins for breakfast with a hot cup of coffee or enjoy them as an afternoon snack. They’re light enough to fit in your calorie budget but still taste indulgent. Trust me, these muffins are like autumn in a bite—give them a try and see!