Name: Ricotta-Pumpkin Muffins with Pumpkin Seeds recipe
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

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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

Nutrition Info

184.3 calories carbohydrate: 29.6 g cholesterol: 14.6 mg fat: 5.7 g fiber: 3.6 g protein: 6.5 g saturatedFat: 1.3 g servingSize: - sodium: 162.3 mg sugar: 15.2 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

17 muffins

Recipe Note

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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Ricotta-Pumpkin Muffins with Pumpkin Seeds

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