Ricotta-Pumpkin Muffins following Pumpkin Seeds

These ricotta cheese and pumpkin seed muffins taste so great, kids ask for seconds. abet them as an after-school snack or as a hearty brunch muffin. serious use for those pumpkin seeds after carving jack-o-lanterns! amass your different of spices

The ingredient of Ricotta-Pumpkin Muffins following Pumpkin Seeds

1. 1 medium apple
2. 1 teaspoon arena cinnamon, or to taste
3. 1 teaspoon white sugar
4. u00bd cup pumpkin seeds, rinsed and dried
5. u00bd cup raw almonds
6. 1 (6 ounce) container vanilla yogurt
7. u00be cup ricotta cheese
8. u00bd cup pureed pumpkin
9. u00bc cup applesauce
10. 1 large egg
11. 1 cup white sugar
12. 2 cups white amassed wheat flour
13. u00bc cup wheat germ
14. u00bc cup wheat bran
15. 1 tablespoon cocoa powder
16. u00bd teaspoon baking powder
17. u00bd teaspoon baking soda
18. u00bd teaspoon salt

The instruction how to make Ricotta-Pumpkin Muffins following Pumpkin Seeds

1. Core, peel, and dice apple. Place in a small bowl and sprinkle past cinnamon and 1 teaspoon sugar as if making apple pie. Set pie apples aside until juice begins to run, 15 to 30 minutes.
2. Meanwhile, place pumpkin seeds in a coffee bean grinder and grind to a fine pulp. Place almonds in a resealable plastic bag and crush like a rolling fix to desired size, making chunks as large or small as you wish.
3. Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups following paper wrappers.
4. fusion together yogurt, ricotta cheese, pureed pumpkin, 1/2 cup of pie apples, applesauce, and egg in a large bowl until smooth. demonstrate in 1 cup sugar.
5. blend together flour, wheat germ, wheat bran, cocoa powder, baking powder, baking soda, and salt in a separate bowl. mixture combination dry ingredients into wet ingredients. rouse in ground pumpkin seeds and smashed almonds; the hurl abuse will be categorically thick and stiff. Fill cupcake wrappers just to the pinnacle past batter; attain not mound.
6. Bake in the preheated oven until tops spring support back up with lightly pressed, 20 to 25 minutes. Cool re a wire rack.

Nutritions of Ricotta-Pumpkin Muffins following Pumpkin Seeds

calories: 184.3 calories
carbohydrateContent: 29.6 g
cholesterolContent: 14.6 mg
fatContent: 5.7 g
fiberContent: 3.6 g
proteinContent: 6.5 g
saturatedFatContent: 1.3 g
servingSize:
sodiumContent: 162.3 mg
sugarContent: 15.2 g
transFatContent:
unsaturatedFatContent: