Pumpkin Protein Ricotta Muffins (Print Version)
Wholesome muffins with pumpkin, ricotta, and warm spices for a delicious, high-protein bite anytime.
# Ingredients:
→ Wet Ingredients
01 -
240 g canned pumpkin purée
02 -
240 g ricotta cheese (whole or low-fat)
03 -
2 large eggs
04 -
80 ml maple syrup or honey
05 -
60 ml unsweetened applesauce
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
180 g whole wheat flour
08 -
60 g vanilla or unflavored protein powder
09 -
1 teaspoon baking soda
10 -
1.5 teaspoons baking powder
11 -
0.5 teaspoon salt
12 -
1.5 teaspoons ground cinnamon
13 -
0.5 teaspoon ground nutmeg
14 -
0.25 teaspoon ground ginger
15 -
0.25 teaspoon ground cloves
→ Optional Add-Ins
16 -
60 g chopped walnuts or pecans
17 -
55 g mini chocolate chips
# Steps to Follow:
01 -
Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 -
In a large bowl, whisk together pumpkin purée, ricotta cheese, eggs, maple syrup or honey, applesauce, and vanilla extract until smooth.
03 -
In a separate bowl, whisk together whole wheat flour, protein powder, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
04 -
Add the dry ingredient mixture to the wet ingredients. Stir gently until the batter is just combined. Avoid overmixing.
05 -
Gently fold in chopped nuts or mini chocolate chips if desired.
06 -
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 -
Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 -
Allow muffins to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
# Additional Notes:
01 -
For additional moisture, opt for whole milk ricotta.
02 -
Honey may be used as an alternative to maple syrup.
03 -
Stir in 40 g dried cranberries for a fruity variation.
04 -
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.