Description
These muffins blend creamy cottage cheese and warm pumpkin spice into a soft, comforting breakfast treat. Topped with a crunchy oat crumble for that extra coziness—perfect with a cup of coffee on a crisp morning!
Ingredients:
For the Muffins:
1½ cups pumpkin puree (not pumpkin pie filling)
½ cup low-fat cottage cheese, well blended
2 large eggs
⅓ cup maple syrup or honey
1 tsp vanilla extract
1 ½ cups whole-wheat pastry flour or all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp salt
For the Oat Crumble Topping:
½ cup old-fashioned rolled oats
2 Tbsp brown sugar
1 tsp ground cinnamon
2 Tbsp melted butter
Instructions:
Preheat & Prep
Preheat oven to 350 °F (175 °C).
Line a 12-cup muffin tin with paper liners or lightly spray with non-stick spray.
Time for this step: ~ 5 minutes.
Mix the Muffin Batter
In a large bowl, whisk together pumpkin puree, blended cottage cheese, eggs, maple syrup (or honey), and vanilla until smooth.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredients into the wet mixture and stir until just combined—do not overmix.
Time for this step: ~ 7 minutes.
Prepare the Oat Crumble Topping
In a small bowl, combine oats, brown sugar, cinnamon, and melted butter. Stir until the mixture becomes crumbly.
Time for this step: ~ 3 minutes.
Fill Muffin Cups & Add Crumble
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Sprinkle the oat crumble topping over each muffin.
Time for this step: ~ 4 minutes.
Bake the Muffins
Place in the preheated oven on the middle rack.
Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Time for this step: ~ 22 minutes.
Cool & Serve
Remove muffins from oven and let cool in the tin for 5 minutes. Then transfer to a wire rack and allow to cool completely for better texture.
Time for this step: ~ 10 minutes of active plus cooling time.
Prep Time: 15 minutes | Bake Time: 22 minutes | Total Time: ~ 37 minutes
Servings: 12 muffins
#PumpkinMuffins #FallBaking #HealthyBreakfast #CozyCrumbs
Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, ensure your pumpkin puree is at room temperature to help ingredients blend smoothly. When blending the cottage cheese, aim for a completely smooth, creamy consistency—a blender or food processor works best. The key to a tender crumb is in step two: mix the wet and dry ingredients until just combined; a few lumps are okay. Overmixing develops gluten, leading to tough muffins. For the crumble, the melted butter should be cool enough not to melt the sugar but warm enough to evenly coat the oats. When filling the liners, use a cookie scoop or two spoons for even distribution, ensuring consistent baking.
Serving Suggestions
Enjoy these muffins warm from the oven or at room temperature. For a decadent breakfast, spread a thin layer of cream cheese or almond butter on top. They pair wonderfully with a hot latte, chai tea, or a glass of cold milk. For a festive brunch platter, serve alongside fresh fruit, yogurt, and a selection of cheeses. These muffins also freeze beautifully for quick, on-the-go snacks.
How-to Summary
In summary, create these muffins by: 1) Blending wet ingredients (pumpkin, cottage cheese, eggs, syrup, vanilla) until smooth. 2) Whisking dry ingredients (flour, baking powder/soda, spices, salt) in a separate bowl. 3) Gently combining wet and dry mixtures. 4) Making the crumble by mixing oats, sugar, cinnamon, and melted butter. 5) Dividing batter into a prepared tin, topping with crumble, and baking at 350°F for 20-22 minutes. 6) Cooling in the tin briefly before a full cool-down on a rack.
Frequently Asked Questions
Can I use full-fat cottage cheese?
Absolutely. Full-fat cottage cheese will yield a slightly richer, moister muffin. Just ensure it is blended until completely smooth.
What can I substitute for whole-wheat pastry flour?
Regular all-purpose flour is a perfect 1:1 substitute. For a gluten-free option, use a 1:1 gluten-free baking blend.
My crumble topping sank. How can I prevent this?
This usually happens if the batter is too wet or the crumble is too heavy. Ensure your pumpkin puree isn’t watery, and let the crumble mixture sit for a few minutes to firm up before sprinkling.
Can I make these without the crumble topping?
Yes, simply omit the topping. You might sprinkle a light dusting of cinnamon sugar on the batter before baking for a simple finish.
How should I store these muffins?
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: This contains added sugars and spices and will throw off the recipe’s flavor and texture. Always use plain pumpkin puree.
- Overmixing the Batter: Stir until the flour is just incorporated. Overmixed batter creates dense, rubbery muffins.
- Not Blending the Cottage Cheese: Lumpy cottage cheese will create uneven pockets in your muffins. Blend until perfectly smooth.
- Overfilling the Muffin Cups: Filling more than ¾ full can cause the muffins to overflow and bake unevenly.
- Skipping the Cooling Step: Muffins need to set. Transferring them to a wire rack prevents soggy bottoms from steam.
Conclusion
These Pumpkin Spice Cottage Cheese Muffins with oat crumble are the epitome of a cozy, satisfying bake. They successfully balance wholesome ingredients with indulgent flavor and texture. The addition of cottage cheese is a clever trick for added protein and moisture, making them a nutritious start to your day. By following the detailed steps and avoiding common pitfalls, you can easily master this recipe. We hope these muffins become a cherished part of your autumn baking tradition, filling your kitchen with warmth and spice.