NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

0.5 cup Pumpkin puree

0.25 cup Oat flour

0.5 cup Low-fat cottage cheese

1 tbsp Light cream cheese

0.5 tbsp Maple syrup

1 tsp Pumpkin pie spice

1 tsp Baking powder

0.5 tsp Vanilla extract

0.25 tsp Sea salt

0.25 tsp Coconut oil

PREPARATION

• 1

  Preheat your oven to 350°F and grease a standard muffin tin with the coconut oil.

• 2

  In a blender, combine the cottage cheese, cream cheese, vanilla extract, and a teaspoon of the maple syrup until the mixture is completely smooth and velvety.

• 3

  In a large mixing bowl, whisk together the liquid egg whites, nonfat Greek yogurt, pumpkin puree, and the remaining maple syrup.

• 4

  Fold in the oat flour, pumpkin pie spice, baking powder, and sea salt until the batter is just combined.

• 5

  Fill the prepared muffin cups nearly to the top with the pumpkin batter.

• 6

  Place a dollop of the cream cheese mixture onto each muffin and use a toothpick to gently swirl it into the batter.

• 7

  Bake for 22-25 minutes until the muffins are set and a toothpick inserted into the center comes out clean.

• 8

  Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.