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
Provided by Sarah K
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 17
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 162.3 mg, Sugar 15.2 g
DELICIOUS PUMPKIN RICOTTA MUFFINS OR PANCAKES
Bake to make muffins, cook in a pan to make pancakes. Adapted from a recipe I found here: http://www.suesnutritionbuzz.com/2012/10/07/spiced-pumpkin-ricotta-oat-muffins-with-craisins-walnuts-sundaysupper-glutenfree/
Provided by jjsiverson
Categories Healthy
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor process ricotta cheese, pumpkin puree, oat flour, cinnamon, and eggs. Process until all ingredients come together.
- Stir in craisins and walnuts if using.
- Fill muffin pan and top with craisins, walnut and oats.
- Bake at 350 degrees for 23 minutes till a toothpick comes out clean, or melt butter over medium high heat in a skillet and use to make pancakes.
Nutrition Facts : Calories 155.6, Fat 4.1, SaturatedFat 2.1, Cholesterol 41.5, Sodium 34, Carbohydrate 25.1, Fiber 2.2, Sugar 9.6, Protein 6.1
PUMPKIN & FLAX SEED MUFFINS
Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.
Provided by rachel.waugh
Categories Quick Breads
Time 36m
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 400 degrees F.
- Mix All dry ingredients and set aside.
- Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
- Fill muffin pan with mix, will be pretty full.
- Bake at 400 for 15-20 minutes.
- Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
- Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
- Doubles easily (if you have a BIG bowl).
Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9
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