Cottage Cheese Pumpkin Muffins
Fluffy and moist cottage cheese pumpkin muffins made with wholesome, simple ingredients like whole wheat flour, pumpkin and cottage cheese.
Servings: 12
Ingredients
Wet ingredients
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1/4 cup avocado oil or any neutral oil
- 1/2 cup honey
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla extract
Dry ingredients
- 1 2/3 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup mini chocolate chips optional, more for topping
Instructions
- Preheat oven to 350 degrees F, arrange rack to middle position. Prepare a 12-muffin pan with muffin liners.
- Add all dry ingredients (except chocolate chips) to a large bowl. Whisk to combine and set aside.
- In a high speed blender add cottage cheese, milk, oil, honey, eggs and vanilla. Blend until smooth.
- Pour wet ingredients into the large bowl with dry ingredients and combine. Use a rubber spatula to make sure you get all of the batter out of the blender.
- Fold in chocolate chips if desired.
- Divide muffin batter evenly into prepared tins and top with extra chocolate chips. If you're leaving out chocolate chips, sprinkle with turbinado sugar and cinnamon before baking.
- Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the muffin comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 212kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 260mg | Potassium: 179mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3232IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
