Photo of Pumpkin-apple-ricotta mini muffins by WW

Pumpkin-apple-ricotta mini muffins

Points® value
Total Time
30 min
15 min
15 min
Canned pumpkin brings earthy sweetness and bold orange colour to these mini muffins. A touch of maple enhances the sweetness, while ricotta cheese lends moisture and richness. We add shredded apple to the batter for more natural sweetness and a bit more texture.


Cooking spray

4 spray(s)

Pumpkin puree

¾ cup(s)

Part-skim ricotta cheese

½ cup(s)

Maple syrup

3 tbsp(s)

Canola oil

2 tbsp(s)

Vanilla extract

1½ tsp(s)


1 large, lightly beaten


1 small, shredded on the large holes of a box grater

Whole wheat pastry flour

1 cup(s)

Baking powder

1½ tsp(s)

Pumpkin pie spice

1½ tsp(s)

Table salt

½ tsp(s)


  1. Preheat the oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. In a medium bowl, whisk together the pumpkin, ricotta, maple syrup, oil, vanilla, and egg. Stir in the apple. In another medium bowl, stir together the flour, baking powder, pumpkin pie spice, and salt. Add the flour mixture to the pumpkin mixture and stir until well combined. Divide the batter evenly among the prepared muffin cups, filling each one to the top. Bake until a wooden pick inserted in the center comes out clean, 14 to 16 minutes.
  3. Serving size: 1 mini muffin