The pumpkin and ricotta muffins are soft treats flavored with cinnamon. They are made with ricotta, pumpkin pulp that makes them perfectly moist and soft. If you don’t like the taste of cinnamon, replace it with lemon or orange zest, or vanilla, but also a pinch of nutmeg or star anise.
The version I propose is gluten-free, with rice flour, but they can also be made with all-purpose flour in the same quantities. Enrich them with dark chocolate chips to make them even more delicious or with chopped nuts.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Autumn, Winter
Ingredients
- 2 eggs
- 1/4 cup sugar
- 1/2 cup pumpkin (cooked pulp)
- 3/4 cup ricotta (lactose-free with less than 0.01% lactose or plant-based)
- 1/3 cup sunflower seed oil
- 1 cup gluten-free rice flour (or all-purpose flour)
- 1 teaspoon baking powder (gluten-free)
- 1 1/4 teaspoon cinnamon powder
Tools
- 1 Bowl
- 1 Sieve
- 1 Beater
- 1 Muffin tin
Procedure
Sift the ricotta in a bowl with a sieve to make it finer and lump-free.
Break the eggs into another bowl, add the sugar and cinnamon, then beat with an electric mixer until the mixture is light and frothy.
Combine the sifted ricotta with the pumpkin and continue to mix with the beaters at low speed.
First add the oil, then the sifted flour with the baking powder.
Pour into the muffin molds up to 3/4 from the edge
Bake in the oven for 25 minutes at 350°F.
Remove from the oven and let cool.
ATTENTION: consult the Italian Celiac Association manual and read the ingredients carefully, to ensure they do not contain gluten contamination
Advice
Store in a closed container for 3-5 days.
I recommend choosing a smaller, drier pumpkin like the Hokkaido or Delica. These two varieties are perfect for making desserts, not fibrous at all, with firm and dry pulp. An exception among the large pumpkins is the wrinkled violin, which also adapts well to desserts.
I recommend choosing a smaller, drier pumpkin like the Hokkaido or Delica. These two varieties are perfect for making desserts, not fibrous at all, with firm and dry pulp. An exception among the large pumpkins is the wrinkled violin, which also adapts well to desserts.
I recommend choosing a smaller, drier pumpkin like the Hokkaido or Delica. These two varieties are perfect for making desserts, not fibrous at all, with firm and dry pulp. An exception among the large pumpkins is the wrinkled violin, which also adapts well to desserts.
I recommend choosing a smaller, drier pumpkin like the Hokkaido or Delica. These two varieties are perfect for making desserts, not fibrous at all, with firm and dry pulp. An exception among the large pumpkins is the wrinkled violin, which also adapts well to desserts.
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