How to Make Ricotta-Pumpkin Muffins with Pumpkin Seeds - A Step-by-Step Guide

There's something magical about the combination of pumpkin and ricotta in these delightful muffins. Perfect for fall mornings or afternoon snacks, these Ricotta-Pumpkin Muffins with Pumpkin Seeds are a warm and comforting treat that the whole family will love. The soft and moist texture of the muffins pairs perfectly with the earthy sweetness of pumpkin, and the addition of crunchy pumpkin seeds on top adds a delightful contrast of texture and flavor.

Made with simple, wholesome ingre...

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Ingredients

  • 1 medium apple
  • 1 teaspoon ground cinnamon, or to taste
  • 1 teaspoon white sugar
  • ½ cup pumpkin seeds, rinsed and dried
  • ½ cup raw almonds
  • 1 (6 ounce) container vanilla yogurt
  • ¾ cup ricotta cheese
  • ½ cup pureed pumpkin
  • ¼ cup applesauce
  • 1 large egg
  • 1 cup white sugar
  • 2 cups white whole wheat flour
  • ¼ cup wheat germ
  • ¼ cup wheat bran
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 17
  • Yield: 17 muffins

  • Core, peel, and dice apple. Place in a small bowl and sprinkle with cinnamon and 1 teaspoon sugar as if making apple pie. Set 'pie apples' aside until juice begins to run, 15 to 30 minutes.
  • Meanwhile, place pumpkin seeds in a coffee bean grinder and grind to a fine pulp. Place almonds in a resealable plastic bag and crush with a rolling pin to desired size, making chunks as large or small as you wish.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.
  • Mix together yogurt, ricotta cheese, pureed pumpkin, 1/2 cup of pie apples, applesauce, and egg in a large bowl until smooth. Stir in 1 cup sugar.
  • Mix together flour, wheat germ, wheat bran, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Mix dry ingredients into wet ingredients. Stir in ground pumpkin seeds and smashed almonds; the batter will be very thick and stiff. Fill cupcake wrappers just to the top with batter; do not mound.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
  • Nutrition

    184 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 15mg
    • Sodium: 162mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 4g
    • Total Sugars: 15g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 216mg