Recipes Bread Quick Bread Recipes Pumpkin Bread Recipes Ricotta-Pumpkin Muffins with Pumpkin Seeds Be the first to rate & review! 0 Photos 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 Recipe by Sarah K Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 20 mins Additional Time: 15 mins Total Time: 55 mins Servings: 17 Yield: 17 muffins Jump to Nutrition Facts Ingredients 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 Directions 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. 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 pumpkin1 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. I Made It Print Nutrition Facts (per serving) 184 Calories 6g Fat 30g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved