Pumpkin Honey Ricotta Muffins
Serves: 16 muffins
  • 1 cup organic expeller pressed canola oil
  • ¾ cup dark brown sugar
  • 1 Tbsp honey
  • 2 large cage-free eggs
  • 1 15 oz canned pumpkin (100% pure)
  • 2 ¾ cups whole wheat pastry flour
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • Topping:
  • ⅓ cup lowfat ricotta
  • 1 egg yolk
  • 1 Tbsp pure honey
  • ½ tsp pure vanilla
  1. Preheat oven to 350 degrees F
  2. Sift flour, baking powder and cinnamon together in a bowl and set aside.
  3. Beat eggs, oil, sugar and honey together in a bowl of an electric mixer until creamy.
  4. Add the canned pumpkin to the mixing bowl and mix again until well blended.
  5. Add sifted ingredients to the creamed mixture, and stir well (do not overbeat!).
  6. Pour batter in a muffin pan lined with baking paper cups.
  7. Place the ricotta, egg yolk, honey and vanilla in a small bowl and whisk until smooth.
  8. Pour the ricotta mixture over each muffin in equal amounts with a spoon.
  9. Bake for 20 minutes, or until tester inserted in the center comes out clean.
Recipe by Cuisinicity at https://cuisinicity.com/pumpkin-honey-yogurt-muffins/