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Apple Pumpkin Ricotta Muffins

Apple and Pumpkin season arrive at the same time. So why not combine the two and enjoy a tasty muffin for breakfast or coffee break. I used Goodland apples, grown here in Manitoba. The pumpkins were grown here as well. Thank you Susan for the apples and pumpkins, they have turned into delicious treats.
  • 1 1/4 cups sugar
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup ricotta cheese
  • 1/3 cup oil
  • 2 eggs
  • 2 cups apples, cored, peeled and finely chopped 
  • Gingersnap cookie crumbs 
  1. Whisk together first 7 dry ingredients in a medium sized bowl.
  2. In a separate bowl whisk together pumpkin puree, ricotta cheese, oil, and eggs until blended.
  3. Stir wet ingredients into dry ingredients just until moistened. The dough will be thick. Fold in finely chopped apples.
  4. Spoon into greased muffin tins.
  5. Sprinkle with gingersnap crumbs
  6. Bake in a 350ยบ oven for 30 to 35 minutes until muffins test done when pierced with a toothpick.
  7. Cool a few minutes then remove muffins from pan and place on  cooling rack.
  8. Yield: 18 muffins


  1. looks very Good Happy Birthday Betty

  2. Hey Betty, you get to post on your birthday, how special is that! The muffins definitely look yummy, gotta try them. Many blessings to you today and always! Much love, your sister Norma

  3. These sound wonderful, but I was wondering if you had ever experimented with reducing sugar--these have just over 1 tablespoon of sugar per muffin.

    1. No I haven't experimented with less sugar than shown in the recipe..but I did reduce the sugar from the original recipe I was given! I'm sure you can reduce the sugar even more.

    2. I've often wondered if sugar is only for sweetness, or if it contributes to the texture, etc. I'm so afraid of wasting ingredients, that's why I asked. This recipe seems sooo good. thank you for the reply.

  4. shirley bertheletteOctober 8, 2014 at 2:01 PM

    Happy birthday to Betty,, like to know what size muffin tins used for these lovely beautys

  5. What a great idea and the ricotta sends it over the top! I can't wait to try these! Thank you!


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