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Pumpkin, Walnut and Ricotta Muffins – Recipe πŸŽƒπŸ

These pumpkin walnut muffins are a delicious fall treat and perfect for breakfast, a snack or dessert.Β  I serve these plain because I like to have them for breakfast with coffee and a banana, but you could dust these with cinnamon sugar or powdered sugar for a sweeter treat! This recipe makes 12 muffins.

Ingredients:

  • 1 cup pumpkin puree (fresh or canned)
  • 1 cup fresh ricotta
  • 1 egg
  • 1/3 cup chopped walnuts
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 1/2 tsp pumpkin spice
  • 1 3/4 cups ap flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt

Process:

  1. Preheat oven to 400 F.Β 
  2. In a bowl, using a hand or stand mixer, mix the pumpkin, ricotta, egg and oil and blend until smooth.Β 
  3. Sift the flour, sugar, baking soda, baking powder, salt and pumpkin spice into the pumpkin mixture and mix on medium speed until smooth. Fold in the walnuts.
  4. Spoon batter 3/4 of the way full into a greased muffin tray and bake for 15-17 minutes. Note: Test the center of a muffin with a knife to make sure it comes out clean and the muffins are fully cooked.
  5. Let cool before serving. Note: You could dust these with cinnamon sugar or powdered sugar right out of the oven if you like a sweeter treat!

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