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 Summary

20 mins
20 mins
15 mins
55 mins
17 muffins


Original recipe yields 17 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 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

184 calories; protein 6.5g; carbohydrates 29.6g; fat 5.7g; cholesterol 14.6mg; sodium 162.3mg. Full Nutrition