Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cottage cheese
- 1 1/2 cups whole wheat flour
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, cottage cheese, eggs, honey, and oil. Mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- For added flavor, sprinkle some chia seeds or chopped nuts on top before baking.
- You can substitute honey with agave syrup for vegan option.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- 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: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg