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Ricotta-Pumpkin Muffins with Pumpkin Seeds

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"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"
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55 m servings 184
Original recipe yields 17 servings (17 muffins)


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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.


  • Cook's Notes:
  • You can use pureed squash instead of pureed pumpkin. And if you'd like, you can substitute more squash puree or applesauce for the pie apples. 1/2 c pureed squash or pumpkin 1 t cinnamon, nutmeg or ground cloves (to taste)
  • Plain yogurt can be substituted for vanilla yogurt.
  • Either purchase pumpkin seeds or save them after carving pumpkins.

Nutrition Facts

Per Serving: 184 calories; 5.7 29.6 6.5 15 162 Full nutrition

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