Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • 2 large Eggs
  • 1 cup Cottage Cheese (2% or 4%)
  • ¾ cup Pumpkin Purée
  • ½ cup Granulated Sugar
  • ¼ cup Light Brown Sugar, packed
  • ⅓ cup Melted Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • ½ cup Chopped Pecans or Walnuts (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a blender or food processor, combine the cottage cheese and eggs. Blend until completely smooth—no lumps remain.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In a separate medium bowl, whisk together the smooth cottage cheese mixture, pumpkin purée, both sugars, melted butter, and vanilla extract until just combined.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Stop mixing when a few streaks of flour remain; do not overmix.
  6. Gently fold in the optional chopped nuts or chocolate chips now.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle any remaining nuts lightly over the top of the raw batter.
  8. Bake at 400°F (200°C) for 5 minutes. Immediately drop the oven temperature to 375°F (190°C) and continue baking for an additional 15–19 minutes.
  9. Muffins are done when a skewer inserted into the centre comes out with moist crumbs attached, not wet batter.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.