The pumpkin and ricotta muffins are soft treats flavored with cinnamon. They are made with ricotta and pumpkin pulp, which make them moist and tender. 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 indulgent or 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 oil
- 1 1/4 cup gluten-free rice flour (or all-purpose flour)
- 1 teaspoon gluten-free baking powder
- 1 1/4 teaspoon ground cinnamon
Tools
- 1 Bowl
- 1 Sieve
- 1 Mixer
- 1 Muffin Pan
Procedure
Sieve 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 fluffy.
Combine the sieved ricotta with the pumpkin and continue mixing at low speed with the beaters.
Add the oil first, then the sieved flour with the baking powder.
Pour into muffin molds up to 3/4 of the edge
Bake in a preheated static oven for 25 minutes at 350°F.
Remove from the oven and let cool.
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ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
They can be stored 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, with no stringy texture and a firm, dry pulp. An exception among the larger pumpkins is the wrinkled violina, which is also well-suited for desserts.
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