Pumpkin-Apple-Ricotta Mini Muffins
Part-skim ricotta cheese
1 large egg(s), lightly beaten
1 small, shredded on the large holes of a box grater
Whole wheat pastry flour
Pumpkin pie spice
- Preheat the oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray.
- 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.
- Serving size: 1 mini muffin