Flourless Pumpkin Cheesecake Swirl Muffins Cottage Cream Twist
Ingredients:
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cottage cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin puree, eggs, honey or maple syrup, and vanilla extract until smooth.
3. Add cinnamon, nutmeg, ginger, cloves, baking soda, and salt to the pumpkin mixture and stir until combined.
4. In a separate bowl, blend cottage cheese, softened cream cheese, honey, and vanilla extract until smooth and creamy.
5. Spoon half of the pumpkin batter into the muffin cups.
6. Add a dollop of the cottage cheese mixture on top of the pumpkin batter in each muffin cup.
7. Spoon the remaining pumpkin batter over the cottage cheese layer.
8. Use a toothpick or skewer to gently swirl the two batters together for a marbled effect.
9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 12 muffins
Tips:
Use full-fat cottage cheese and cream cheese for a richer texture and flavor.
Swirl gently to keep distinct layers for a beautiful marbled pattern in the muffins.