Ingredients
Scale
- 1 large egg
- 1 cup cottage cheese
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup maple syrup or honey
- 3 tablespoons mild oil (avocado oil recommended)
- 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 (like Misto)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin.
- Whisk egg, cottage cheese, pumpkin puree, maple syrup, oil, and vanilla in a large bowl.
- Mix pumpkin pie spice, cinnamon, baking powder, baking soda, and flour in a separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Gently stir in chocolate chips and pumpkin seeds.
- Divide batter evenly into muffin cups (2/3 full).
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in pan briefly, then transfer to a wire rack.
Notes
- Use plain pumpkin puree, not pie filling.
- Avocado oil can be substituted with coconut or vegetable oil.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg