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.
These muffins are SO incredibly delicious! My mom and I made them when we had a cooking day together, and we both raved about them – they turned out perfectly!
Hi Ann, I love everything about your note! The fact that you had a cooking day with your Mom in and of itself just fills my heart! That you picked my recipe and just loved these muffins is just (healthy) icing on the cake!!! 🙂
I’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?
Hi 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! 🙂
ma 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
I 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!?
Thank you so much Karen!! What a lovely note, I am very touched and so is my husband! 🙂
Hi 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!
It’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!
meant to highly rate the recipe…! (5 hearts!)
That’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!
So 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!!
YAY Lynn I love it when I have everything in my pantry! Thank you for your sweet comment! let me know how you liked them!!
Hi Cathrine did you know that when one prints this recipe, it says Pumpkin Honey Yogurt Muffins?
Hi Tracey, thanks for pointing that out! I fixed the problem and it should print correctly now. ~Donna
Bonjour, 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
Bonjour Lyne! Oui, égouttez l’eau et ne gardez que la chair de la citrouille. Ça sera parfait et….delicieux!!
Merci beaucoup
avec plaisir!
These 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
Barbara,
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!
Hmmm. On the agenda for our next weekend indulgence!
I’m wondering about the health of
1 cup of canola. Aren’t there better oil choices?
Hi 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
I can acquire knowledge in this artilce. Thank you.
I 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.
So glad to hear it Sbo!
bonjour, 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
Avec grand plaisir Martine! Il me tarde de savoir si vous vous êtes en effet régalée!
I 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!
ahhhh 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!
YAY 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!!!
wow these look so delicious! What a creative touch to add ricotta and honey, I can only imagine how moist and yummy these are!
Natalia, I made them and they were awesome!
Hi 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!!!)