Cottage Cheese Pumpkin Cheesecake Muffins

Fall baking is one of my favorite things to do, and these cottage cheese pumpkin cheesecake muffins are at the top of my list right now.

They give you all the warm spices of pumpkin bread with a creamy cheesecake swirl baked right on top.

Blending cottage cheese directly into the muffin batter keeps the crumb super soft and moist without needing a lot of extra oil.

I also use blended cottage cheese in the cheesecake layer to keep it smooth and light, so it melts right in your mouth.

Once you try baking with cottage cheese like this, you will never want to make standard pumpkin muffins again.

Why I Love This Recipe

Bakery Quality Swirl – The cream cheese and cottage cheese swirl bakes into a stunning topping that looks like a fancy pastry.

Incredible Moisture – Pureed cottage cheese and real pumpkin keep the crumb intensely soft and tender without feeling heavy or oily.

Rich Warm Spices – A generous blend of pumpkin pie spice gives every bite that cozy, fragrant fall flavor everyone loves.

Delightful Texture Contrast – A topping of coarse turbinado sugar adds a wonderful, sweet crunch over the ultra-creamy cheesecake center.

The Ingredients

For the Cheesecake Filling

• 3/4 cup Full Fat Cottage Cheese
• 2 oz Cream Cheese, Softened
• 1/4 cup Powdered Sugar
• 1 Egg Yolk
• 1 tbsp Cornstarch
• 1/2 tsp Vanilla Extract

For the Pumpkin Muffins

• 1 3/4 cups All Purpose Flour
• 2 1/2 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Pumpkin Puree
• 1/2 cup Full Fat Cottage Cheese
• 2 Large Eggs
• 1/2 cup Light Brown Sugar
• 1/3 cup Granulated Sugar
• 1/3 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 2 tbsp Turbinado Sugar

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.

Step 2

Make the filling: blend the cottage cheese, cream cheese, powdered sugar, egg yolk, cornstarch and vanilla until completely smooth and glossy, about 1 minute. Transfer to a small bowl and refrigerate while you make the batter so it firms up slightly.

Step 3

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.

Step 4

Rinse the blender, then blend the pumpkin puree, cottage cheese, eggs, brown sugar, granulated sugar, oil and vanilla for 30-45 seconds. The cottage cheese should disappear completely with no visible curds.

Step 5

Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick, so do not overmix.

Step 6

Divide the batter among the cups, filling each about 2/3 full. Spoon the cheesecake filling evenly over the tops, about 1 1/2 tablespoons each.

Drag a toothpick through each muffin in a figure-eight to create a swirl, then sprinkle with turbinado sugar.

Step 7

Bake for 20-24 minutes, until the muffins are domed and the cheesecake is set at the edges with a slight wobble in the center.

Step 8

Cool in the pan for 10 minutes, then move to a wire rack to cool completely. Store leftovers in the refrigerator, where the cheesecake swirl becomes even creamier.

Quick Tips

Blend the Cottage Cheese Until Silky

You want to let your blender run until the cottage cheese is completely smooth and looks like glossy cream.

If any curds are left behind, they will create grainy spots on top of your muffins once baked.

Soften the Cream Cheese Completely

Make sure your cream cheese is truly soft at room temperature before you start blending.

If it is even slightly cold, it will leave tiny lumps that refuse to blend smoothly into the cottage cheese.

Chill the Filling Before Swirling

I recommend putting the blended cheesecake mixture into the fridge while you mix your dry and wet ingredients.

This quick rest thickens the mixture so it sits neatly on top of the pumpkin batter instead of sinking straight to the bottom.

More Favorites

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• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Pumpkin Pie Pancakes
• Cottage Cheese Pumpkin Spice Bread

Quick Answers

Can I use low-fat or fat-free cottage cheese instead of full-fat?

You can use low-fat cottage cheese, but full-fat cottage cheese gives the cheesecake swirl a much creamier texture.

Fat-free versions contain extra moisture, which can make the filling a bit watery as it bakes.