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
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Recipe Summary
Ingredients
17
Original recipe yields 17 servings
Directions
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; protein 6.5g; carbohydrates 29.6g; fat 5.7g; cholesterol 14.6mg; sodium 162.3mg.
Full Nutrition