Pumpkin-apple-ricotta mini muffins
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
Canned pumpkin brings earthy sweetness and bold orange color 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.
Ingredients
Cooking spray
4 spray(s)
Pumpkin puree
¾ cup(s)
Part skim ricotta cheese
½ cup(s)
Maple syrup
3 Tbsp
Canola oil
2 Tbsp
Vanilla extract
1½ tsp
Egg
1 item(s), large
Apple
1 small
Whole wheat pastry flour
1 cup(s)
Baking powder
1½ tsp
Pumpkin pie spice
1½ tsp
Table salt
½ tsp
Instructions
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
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