Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup cottage cheese
- 2 eggs
- 1/2 cup honey or maple syrup
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, cottage cheese, eggs, and honey until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the muffin tins, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Can substitute honey with agave syrup for vegans.
- Add a handful of chopped walnuts or chocolate chips for variation.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Method: Baking
- Cuisine: American
- Diet: Healthy, High-Protein, Kid-Friendly
Nutrition
- Serving Size: 1 muffin
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg