Wholesome muffins with pumpkin, ricotta, and warm spices for a delicious, high-protein bite anytime.
# What You’ll Need:
→ 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
# How to Make It:
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.
