Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cottage cheese
- 2 eggs
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, cottage cheese, eggs, honey, oil, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide batter evenly among muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour.
- Add raisins or chopped nuts for extra texture.
- Enjoy warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Healthy, Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg