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Pumpkin Spice Ricotta Muffins

Category Muffins
The ricotta cheese is a nice addition to this delicious pumpkin spice muffin recipe. This is a page about pumpkin spice ricotta muffins.


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These delicious muffins were a great way for me to use up both the ricotta that I had leftover from making lasagne and my frozen pumpkin purée. They have protein and are low sugar. They freeze well provided that they are tightly wrapped.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: Half hour

Yield: 12

Source: Shared on Facebook


  • 1 cup pumpkin purée
  • 1 cup low fat ricotta cheese
  • 1 egg
  • 1/3 cup oil
  • 1/2 cup sugar (I used 1/4 cup stevia)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 2/3 cup flour (I used half whole wheat flour)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 400 degrees F.
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  3. Blend the purée, ricotta, egg and oil until smooth.
  4. Add the sugar and spices. Blend again.
  5. Add the flour, baking soda, baking powder and salt to the pumpkin purée mixture. Blend well.
  6. Fill lined or greased muffin tins 2/3 full.
  7. Bake at 400 degrees F for 18 minutes or until done.
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Food and Recipes Recipes Baking & Desserts Breads MuffinsJanuary 22, 2017
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