Pumpkin-apple-ricotta mini muffins
1
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 24 • Difficulté: Facile
Canned pumpkin brings earthy sweetness and bold orange colour to these mini muffins. A touch of maple enhances the sweetness, while ricotta cheese lends moisture and richness. We add shredded apple to the batter for more natural sweetness and a bit more texture.
Ingrédients
Cooking spray
4 spray(s)
Pumpkin puree
¾ cup(s)
Part-skim ricotta cheese
½ cup(s)
Maple syrup
3 tbsp(s)
Canola oil
2 tbsp(s)
Vanilla extract
1½ tsp(s)
Egg
1 large, lightly beaten
Apple
1 small, shredded on the large holes of a box grater
Whole wheat pastry flour
1 cup(s)
Baking powder
1½ tsp(s)
Pumpkin pie spice
1½ tsp(s)
Table salt
½ tsp(s)
Instructions
1
Preheat the oven to 400°F. Coat a 24-cup mini muffin tin with cooking spray.
2
In a medium bowl, whisk together the pumpkin, ricotta, maple syrup, oil, vanilla, and egg. Stir in the apple. In another medium bowl, stir together the flour, baking powder, pumpkin pie spice, and salt. Add the flour mixture to the pumpkin mixture and stir until well combined. Divide the batter evenly among the prepared muffin cups, filling each one to the top. Bake until a wooden pick inserted in the center comes out clean, 14 to 16 minutes.
3
Serving size: 1 mini muffin
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