In a large mixing bowl, combine the pumpkin purée, blended cottage cheese, large eggs, maple syrup, vanilla extract, and melted coconut oil. Whisk until smooth.

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

Gently fold the dry mixture into the wet mixture with a spatula until just combined, leaving a slightly lumpy batter.

Line a muffin tin with paper liners or grease it. Fill each muffin cup about ¾ full with the batter.

Place the filled muffin tin in a preheated oven at 350°F (175°C) and bake for approximately 18-22 minutes.

Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.