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

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


  • 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


  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
6g Fat
30g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 17
Calories 184
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 15mg 5%
Sodium 162mg 7%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Total Sugars 15g
Protein 7g
Vitamin C 1mg 5%
Calcium 77mg 6%
Iron 2mg 10%
Potassium 216mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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