In a bowl, sift the flour, add the cinnamon, nutmeg, soda, baking powder and salt. Stir well.
In another bowl, mix the pumpkin puree and sugar.
Add eggs, vegetable oil and vanilla essence. Stir.
Now gradually add the flour mixture. Stir to avoid lumps.
Place paper baking cups in cupcake molds and fill 3/4 full.
In a bowl, beat the cottage cheese, sugar and egg yolk until smooth.
On top of each cake, add about 1 dessert spoon without a slide of cottage cheese filling. Take a toothpick and arbitrarily draw patterns.
Put the cupcakes in a preheated oven to 180° for 15-20 minutes. Focus on your oven. The readiness of the cupcakes to check with a toothpick if it remains nothing can be removed.