Ricotta-Pumpkin Muffins with Pumpkin Seeds

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

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 184 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.

Step 5

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.

Step 6

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.