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1. Preheat oven to 350 F; line a 12-count muffin tray with paper liners. Set aside.
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2. Combine the butter, coconut palm sugar, molasses, cottage cheese, milk, egg, and vanilla extract in a food processor or blender and process until smooth. Let it sit for 2 minutes.
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3. Meanwhile, in a large bowl whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
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4. Add the wet ingredients to the dry all at once and use a wooden spoon to combine, being careful not to over-mix.
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5. Fill each muffin well about 2/3 full of batter and bake until a toothpick inserted into the center of a muffin comes out clean or with just a couple crumbs. Bake time is about 16 to 18 minutes. When done remove pan from oven and set it on a rack. Cool completely.
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6. Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla and enough water so it reaches your desired consistency.
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7. Drizzle the glaze onto the cooled muffins and allow it to set before serving.
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Note regarding the black pepper: This is a traditional ingredient in gingerbread; I only use a pinch here so you won't be able to pull out it's flavor. But it adds the perfect little punch of spice.
