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–+ servings

Cottage Cheese Pumpkin Cheesecake Muffins

These bakery-style muffins deliver rich, cozy fall flavors in every bite. They are a crowd-pleasing treat that everyone will love.
Cottage Cheese Pumpkin Cheesecake Muffins
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 262 kcal
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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

Equipment

  • blender
  • muffin tin

Instructions 

  • Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  • 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.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 37gProtein: 6gFat: 10g
Course Dessert
Cuisine American
Keyword cheesecake muffins, cottage cheese, pumpkin muffins

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