I enjoy pumpkin spice treats at my local green-awning’ed coffee shop as much as the next person, but Holy Falling Leaves, that habit gets expensive! This recipe will help you reign in your spending while still relishing a pumpkin spice goodie. 😉 The perfect grown-up treat for autumn, Pumpkin Spice Ricotta Muffins pair beautifully with your morning cup of coffee at home. The low-fat ricotta adds richness and protein, while the abundance of spices allows us to keep the sugar content pretty low. Try a batch of Pumpkin Spice Ricotta Muffins today, and let me know what you think!
Ingredients (Makes 12 large muffins or 36 bite-size mini muffins)
1 cup pumpkin puree (homemade or canned pumpkin will work)
1 cup low-fat ricotta cheese (or substitute quark)
1/3 cup vegetable oil
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon mace (or substitute 1/4 cup nutmeg)
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Step 1) Blend together pumpkin puree, ricotta, egg, and oil until smooth. Add sugar and spices. Mix well.
Step 2) Add flour, baking soda, baking powder, and salt to pumpkin mixture. Mix well.
Step 3) Spoon batter into muffin liners or greased muffin tins – liners or tins should be 2/3 full. Sprinkle tops with a little bit of sugar (optional).
Step 4) Bake muffins in a preheated 400 degree oven until a toothpick inserted into the center of a pumpkin muffin comes out clean. Full size muffins will require about 18 minutes baking time. Mini muffins will require 10 – 12 minutes baking time.
FYI: These muffins freeze really well, and taste just as delicious when thawed and reheated. The trick is to seal them air tight before freezing! I wrap cooled muffins individually in either aluminum foil or plastic wrap, and then place the wrapped muffins into gallon size freezer bags. Be sure your pumpkin muffins are completely cool before wrapping! Trapped steam will turn into ice crystals, which can make muffins soggy. Nobody wants that!