Pumpkin Cinnamon Swirl Muffins with Cottage Cheese

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Pumpkin Cinnamon Swirl Muffins with Cottage Cheese

These moist pumpkin muffins are made with a cinnamon-sugar swirl. They pack 6 grams of protein per serving and make it a delicious, filling sweet snack. They’re also vegetarian and nut free.

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snacks

Cuisine: American

Keyword: pumpkin cinnamon swirl muffins with cottage cheese

Servings: muffins

Ingredients

Wet Ingredients

1 cup cottage cheese drained 10 minutes then blended
3/4 cup pumpkin puree
¼ cup olive oil
1/2 cup maple syrup
3 eggs
1 tsp vanilla extract

Dry Ingredients

2 cups white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp pumpkin pie spice or mixed spice
1 tsp cinnamon
1/4 tsp salt

Cinnamon Swirl

1/3 cup cane sugar
1 1/2 tsp cinnamon
2 tbsp unsalted butter melted

Glaze (Optional)

3 tbsp Greek yogurt
3 tbsp powdered sugar

Instructions

Heat the oven to 350F. Line a 12-cup muffin tin with liners. Spray the liners with cooking spray.
Whisk all the wet ingredients together in a large bowl.
Mix the dry ingredients in a second bowl, then add to the wet and mix until just combined.
In a small bowl, stir the sugar and cinnamon together, pour in the melted butter, and mix to a thick paste.
Scoop about half the batter into the liners. Add a small spoonful of the cinnamon mixture to the center of each.
Top with the remaining batter, then the rest of the cinnamon mixture. Swirl gently with a knife a few times.
Bake for 22 to 25 minutes, until a toothpick in the muffin part comes out clean. Cool on a rack.
Drizzle a little glaze on the muffins.

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