Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 cup cottage cheese
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 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, eggs, and oil until well combined.
- Add sugar and cottage cheese, stirring until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide batter evenly among muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- You can replace all-purpose flour with whole wheat flour for a healthier version.
- Serve with a dollop of Greek yogurt or honey for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg