Ingredients
Scale
- 1 cup pumpkin puree
- 1 1/2 cups cottage cheese
- 1 1/2 cups whole wheat flour
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/4 cup coconut oil or melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: pumpkin seeds or walnuts for topping
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, cottage cheese, honey, eggs, and coconut oil until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Spoon the batter into muffin liners, filling about 3/4 full. Top with pumpkin seeds or walnuts if desired.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 10 minutes before removing from the tin. Serve warm or at room temperature.
Notes
- For extra moisture, add a tablespoon of applesauce or mashed banana to the batter.
- Store muffins 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: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg