In a food processor or high-speed blender, combine the cottage cheese, honey, vanilla extract, and ground cinnamon.

Process until the mixture is completely smooth and creamy.

Transfer the mixture to a medium bowl and fold in the pumpkin seeds and chocolate chips.

Line a standard muffin tin with 6 silicone or paper liners.

Divide the mixture evenly among the 6 liners.

Place the muffin tin in the freezer for at least 2 hours or until firm.

Remove from the freezer and let sit at room temperature for 5 minutes before serving for optimal texture.