In a large mixing bowl, whisk together the pumpkin purée, cottage cheese, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth and creamy.

In a separate medium bowl, sift together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.

Gently fold the dry ingredients into the wet mixture using a spatula until just combined, with a thick batter and a few visible streaks of flour.

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Fill each muffin cup about ¾ full with batter.

Bake for 18-22 minutes or until a toothpick comes out clean or with a few moist crumbs. The tops should be lightly golden.

Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.