Cottage Cheese Pumpkin Muffins
Cottage Cheese Pumpkin Muffins are moist, bursting with fall flavor and 8 grams of protein, with chocolate chips inside and a crunchy pumpkin seed topping!
Servings: 12 muffins
Calories: 242kcal
Ingredients
- 1 large egg
- 1 cup cottage cheese
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup or honey
- 3 tablespoons any mild oil I used avocado oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips
- 1/4 cup pumpkin seeds
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F. Line muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a blender, add egg and cottage cheese, blend until smooth.
- Pour into a large mixing bowl and add pumpkin puree, maple syrup, oil, vanilla extract, pumpkin pie spice, cinnamon, baking powder and baking soda. Whisk well until no white lumps of baking powder are visible.
- Add flour and gently mix just until combined. Add chocolate chips and give a few stirs to incorporate.
- Divide batter evenly between 12 openings of previously prepared muffin tin and sprinkle with pumpkin seeds. Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy!
Video
Notes
- Store: To prevent muffins from drying out, place in a resealable bag or airtight container and store on a counter for 2-3 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 242kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 156mg | Fiber: 2g | Sugar: 12g