Cottage Cheese Pumpkin Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 28 minutes

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

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)

Directions

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, pumpkin, 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 Size: 1 muffin
• Calories: 212 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.003 g
• Cholesterol: 29 mg
• Sodium: 260 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 17 g
• Protein: 6 g