Gluten Free Pumpkin Cottage Cheese Muffins
These gluten-free pumpkin cottage cheese muffins are a delicious, moist treat perfect for fall. Combining pumpkin puree and cottage cheese, they offer a protein-packed, flavorful bite. Easy to make with simple ingredients, they’re ideal for breakfast or a snack.
Equipment
- Mixing bowls (one large, one small)
- Whisk or Fork
- Measuring cups and spoons
- Muffin tin (standard 12-cup size)
- Paper liners or nonstick spray
- Rubber Spatula
- Oven Mitts
Ingredients
- 1 cup pumpkin puree canned or homemade, unsweetened
- ¾ cup cottage cheese small curd works best
- 2 large eggs
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup melted coconut oil or unsalted butter
Instructions
Step 1: Prepare the Wet Ingredients
- In a large mixing bowl, combine the pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla extract. Whisk until everything is well blended and mostly smooth. A few small cottage cheese curds are okay—they’ll melt into the batter as it bakes.
Step 2: Mix the Dry Ingredients
- In a separate smaller bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Make sure there are no clumps, especially if your spices are older. This helps the flavors spread evenly.
Step 3: Combine Wet and Dry Mixtures
- Slowly pour the dry ingredients into the wet mixture, stirring gently with a spatula. Mix until just combined—don’t overdo it, or the muffins might get tough. The batter should be thick but scoopable.
Step 4: Add the Fat
- Stir in the melted coconut oil or butter until fully incorporated. This keeps the muffins moist and adds a subtle richness. If you’re using add-ins like nuts or chocolate chips, fold them in now.
Step 5: Fill the Muffin Tin
- Line your muffin tin with paper liners or spray it with nonstick spray. Scoop the batter into each cup, filling them about ¾ full. This gives the muffins room to rise without overflowing.
Step 6: Bake the Muffins
- Place the tin in your preheated 350°F oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick—if it comes out clean or with a few moist crumbs, they’re ready. The tops should be golden and slightly firm.
Step 7: Cool and Enjoy
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. They’re delicious warm, but they’ll firm up as they cool. Store leftovers in an airtight container for up to 4 days.