These muffins are perfect served for breakfast or for dessert, with a glass of milk or a cup of tea alike.
And they can also be considered "healthy" thanks to the inclusion of such ingredients as fresh pumpkin and cottage cheese.
You can omit the chocolate glaze for an even healthier version.
In this case, you can also easily freeze your muffins for later use.
I have never frozen anything coated in chocolate glaze, so I am not sure you could place them in your freezer after glazing them.
Ingredients 400g/14oz all-purpose flour 300g/10 1/2oz coarsely grated fresh pumpkin 200g/7oz melted margarine 1 1/4 cup sugar 2 eggs 250g/9oz cottage cheese 100g/3 1/2oz bittersweet chocolate 1 cup walnuts, finely diced 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp vanilla sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp kosher salt Makes 18 muffins In a bowl, combine melted margarine, sugar, and eggs.
Beat with a fork until smooth.
Add cottage cheese and grated pumpkin and stir carefully.
In a separate bowl, mix flour, baking soda, baking powder, vanilla sugar, cinnamon, nutmeg, and salt.
Fold the flour mix into the batter, and stir carefully.
Spoon the batter into prepared muffin forms.
Bake at 180C/350F for 25-30 minutes.
When ready, allow to cool in the oven for 10 minutes.
When muffins have cooled, melt the chocolate and dip each muffin into the chocolate.
Let the first coat of chocolate dry out a little bit and repeat.
Sprinkle diced walnuts on top of each muffin.
Allow to cool completely.