These pumpkin honey ricotta muffins have a ricotta honey topping which blends perfectly with the rich pumpkin flavor. They are so beautiful too!
Pumpkin Honey Ricotta Muffins
Author: Catherine Katz
Serves: 16 muffins
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F
- Sift flour, baking powder and cinnamon together in a bowl and set aside.
- Beat eggs, oil, sugar and honey together in a bowl of an electric mixer until creamy.
- Add the canned pumpkin to the mixing bowl and mix again until well blended.
- Add sifted ingredients to the creamed mixture, and stir well (do not overbeat!).
- Pour batter in a muffin pan lined with baking paper cups.
- Place the ricotta, egg yolk, honey and vanilla in a small bowl and whisk until smooth.
- Pour the ricotta mixture over each muffin in equal amounts with a spoon.
- Bake for 20 minutes, or until tester inserted in the center comes out clean.
Sharon H says
October 11, 2017 at 12:25 pmI’m trying to avoid gluten so could this be made with a nut flour of some kind….or a combination of say coconut and almond flours, for example?
Catherine Katz says
October 11, 2017 at 12:36 pmHi Sharon! I don’t know the answer to that question because gluten sensitivity is not an issue in my family and I havent tried to replace it since the recipe is as nutritious as I like it to be just the way I wrote it. If you are avoiding gluten because you are sensitive to it, I would say your best bet is to try to replace the amount of wholegrain flour I use with the same amount of Bob’s Red Mills Gluten-free flour. I hope this is helpful! 🙂
martine says
May 11, 2016 at 2:32 amma besace va être lourde de vos recettes que je vais faire déguster à ma maman, nous allons nous ré ga ler!! merci et bon printemps!! martine de France
Karen Garbarini says
February 13, 2016 at 5:36 pmI made these tonight. The house smells incredible and I can’t wait until later to try them!
They look like your picture so I’m in high hopes they will be as wonderful as your other recipes.
I just love following you and your husband ( I follow him on LinkedIn ) . Both of you have made a big impact on both how I buy food and cook. Thanks to both of you for your help in my pursuit of better health and please keep the recipes coming. Tell your husband to continue his wonderful posts on LinkedIn as I am continuing to learn so much!?
Catherine Katz says
February 15, 2016 at 10:52 amThank you so much Karen!! What a lovely note, I am very touched and so is my husband! 🙂
Catherine Katz says
January 26, 2016 at 7:39 amHi Wendy, I don’t know why 4 hearts showed up on my reply to you, it’s always at least 5 hearts for you, you know that!
WendyB says
January 25, 2016 at 9:14 amIt’s all I can do to muster my self control and not eat more than I should! So I eat them very slow and savor the excellent flavor. (Can’t wait for my mid-morning snack!!) The ricotta topping is a new twist for me and muffins. ALSO, we used White Whole Wheat instead of the Whole Wheat Pastry flour…turned out fine…maybe a tiny bit heavier, but still very good.
Catherine: might you consider (perhaps in parentheses) putting the weight measurement of the flour..as I am learning to work with the whole flours, I’m seeing how important it is.
Thank you for keeping our household healthy and cozy!
WendyB says
January 25, 2016 at 9:16 ammeant to highly rate the recipe…! (5 hearts!)
Catherine Katz says
January 26, 2016 at 7:38 amThat’s wonderful Wendy!! I have a metric conversion section in my tips here http://cuisinicity.com/metric-conversions/ and I will make sure to add some recipes that call for flour on there too!
Lynn says
January 23, 2016 at 5:32 pmSo excited to get your email. just this morning I was thinking of googling a recipe to use up some ricotta. pumpkin muffins are perfect…. and I have all the ingredients!!
Catherine Katz says
January 26, 2016 at 7:35 amYAY Lynn I love it when I have everything in my pantry! Thank you for your sweet comment! let me know how you liked them!!
Tracey says
October 29, 2015 at 10:33 amHi Cathrine did you know that when one prints this recipe, it says Pumpkin Honey Yogurt Muffins?
WebMaster says
October 29, 2015 at 6:03 pmHi Tracey, thanks for pointing that out! I fixed the problem and it should print correctly now. ~Donna
Lyne says
July 17, 2015 at 10:47 pmBonjour, l’automne dernier, j’ai préparé de la purée de citrouille. J’aimerais m’en servir pour faire cette recette, mais quelle est la consistance de la citrouille en conserve? Dois-Je garder que la chair et égoutter l’eau? Merci
Catherine Katz says
July 18, 2015 at 9:21 amBonjour Lyne! Oui, égouttez l’eau et ne gardez que la chair de la citrouille. Ça sera parfait et….delicieux!!
Lyne says
July 18, 2015 at 11:07 pmMerci beaucoup
Catherine Katz says
July 19, 2015 at 8:12 amavec plaisir!
Barbara says
April 18, 2015 at 10:40 amThese came out great Catherine!. I didnt have enough dark brown sugar so I went with light. I can imagine they will taste even better with the dark brown sugar. Do you have to sift the flours or can you just wisk to mix evenly? The soft pastry flour kept getting clogged in the sifter. Also, can your freeze these? I am thinking of making them ahead as a post match snack for my sons tennis team
Catherine Katz says
July 19, 2015 at 8:25 amBarbara,
For some reason, I only now discovered your comment, I am so sorry it took me so long to respond! It’s OK not to sift the flour for this recipe , I have cut corners in the past and it worked out just as well (in fact, trying to remember now why I opted to sift it in the first place when I created the recipe!!) and absolutely you can freeze these!
Barbara says
April 11, 2015 at 12:16 pmHmmm. On the agenda for our next weekend indulgence!
Jp says
March 16, 2015 at 8:10 amI’m wondering about the health of
1 cup of canola. Aren’t there better oil choices?
Catherine Katz says
March 16, 2015 at 8:15 amHi Jp, you’ll find that I prefer to use canola oil in my baking (I sometimes also use olive oil) because it’s a good source of monounsaturated fats, and it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health. Here are a couple nice articles that give it more justice than I can in a few words here. I hope this is helpful!
http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really
http://www.berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths?ap=400
sbo says
November 23, 2014 at 10:21 pmI can acquire knowledge in this artilce. Thank you.
sbo says
November 23, 2014 at 10:20 pmI read your article and then I got to thinking about it and I thank you for sharing your article made me gain knowledge, research, and I like it.
Catherine Katz says
November 24, 2014 at 2:42 pmSo glad to hear it Sbo!
martine says
November 7, 2014 at 11:12 ambonjour, les petits muffins sont dans le four, verdict dans 18 minutes maintenant! j’ai bien aimé le côté onctueux et crémeux de la ricotta posé délicatement sur le muffin! c’tait très agréable à faire et incroyablement simple à réaliser, merci encore pour vos belles recettes! martine de France
Catherine Katz says
November 7, 2014 at 1:39 pmAvec grand plaisir Martine! Il me tarde de savoir si vous vous êtes en effet régalée!
Michelle says
October 24, 2014 at 12:43 pmI made these muffins the other day, Who would have thought such a simple recipe would result in such a delightful muffin! Not only did my family enjoy the taste, but the aroma in my home was delicious they said!
Mia told me that the next recipe is hers for the picking!
Catherine Katz says
October 25, 2014 at 5:00 pmahhhh that wonderful pumpkin smell in the kitchen! I love it too! Thank you Michelle!! I can’t wait to find out which one Mia picks next!
Catherine Katz says
October 16, 2014 at 8:48 pmYAY Natalia, I can’t wait for you to taste these! You are so right, they are so moist and yummy, you are going to LOVE LOVE LOVE them!!!
Natalia Katz says
October 16, 2014 at 8:36 pmwow these look so delicious! What a creative touch to add ricotta and honey, I can only imagine how moist and yummy these are!
Michelle says
October 24, 2014 at 12:44 pmNatalia, I made them and they were awesome!
Catherine Katz says
October 25, 2014 at 4:59 pmHi Michelle! So nice to see your name on my site! I love it! Thank you!! Natalia will be happy to hear it too, she is my biggest fan (after you, of course!!!)