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Pumpkin Honey Ricotta Muffins
Servings
16
muffins
Author
Catherine Katz
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:
1/3
cup
lowfat ricotta
1
egg yolk
1
Tbsp
pure honey
1/2
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.