RICOTTA-PUMPKIN MUFFINS WITH PUMPKIN SEEDS

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Ricotta-Pumpkin Muffins with Pumpkin Seeds image

These ricotta cheese and pumpkin seed muffins taste so great, kids ask for seconds. Serve them as an after-school snack or as a hearty brunch muffin. Great use for those pumpkin seeds after carving jack-o'-lanterns! Add your choice of spices

Provided by Sarah K

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 17

Number Of Ingredients 18

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

Steps:

  • 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 Facts : Calories 184.3 calories, Carbohydrate 29.6 g, Cholesterol 14.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 162.3 mg, Sugar 15.2 g

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