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Flourless Pumpkin Cheesecake Swirl Muffins Cottage Cream Twist

Flourless Pumpkin Cheesecake Swirl Muffins (Cottage Cream Twist)

  • Author: Freya Allen
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x

Description

These Flourless Pumpkin Cheesecake Swirl Muffins combine pure pumpkin, creamy blended cottage cheese, and warm fall spices in a high-protein, gluten-free muffin. Each one has a silky marbled swirl of cottage cheese sweetened with maple that bakes into the batter for a cheesecake-like finish. Perfect for cozy mornings, meal prep, or a healthy fall treat—naturally sweetened and freezer friendly.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup almond butter or peanut butter
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • For the Swirl:
  • 1/3 cup cottage cheese
  • 1 tbsp maple syrup
  • Few drops of vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line 12 muffin cups with parchment or silicone liners.
  2. Blend cottage cheese, maple syrup, and vanilla until smooth. Set aside.
  3. In a large bowl, whisk pumpkin puree, eggs, nut butter, honey/maple syrup, and vanilla until smooth.
  4. Add baking soda, cinnamon, nutmeg, and salt. Whisk again until the batter is thick and airy.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
  6. Top each muffin with 1 teaspoon of the cottage cheese swirl. Use a toothpick to create a marbled swirl.
  7. Bake for 17–19 minutes or until edges are set and centers spring back slightly.
  8. Cool in the pan for 10 minutes before transferring to a rack to cool completely.
  9. Store in the refrigerator once cooled. Enjoy chilled or slightly warmed.

Notes

  • Use almond butter for a neutral flavor or peanut butter for added richness.
  • For a vegan version, use flax eggs and plant-based cream cheese.
  • You can add dark chocolate chips, chopped nuts, or pumpkin seeds for extra texture.
  • Always blend the cottage cheese fully for a creamy swirl.
  • Best eaten within 5 days or freeze for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 140
  • Sugar: 6g
  • Sodium: 170mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 35mg

Keywords: flourless pumpkin muffins, cottage cheese swirl muffins, healthy fall recipes, gluten-free muffins, high protein snack, pumpkin cheesecake muffin

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Find it online: https://www.skinytaste.net/flourless-pumpkin-cheesecake-swirl-muffins-cottage-cream-twist/