Pumpkin Ricotta Muffins

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If you have partial containers of pumpkin and ricotta cheese in your refrigerator, make these. Or, you could make some pumpkin ricotta cheesecake. I entertained the thought until I remembered a great recipe for pumpkin muffins from Stonyfield Farm. I substituted ricotta for plain yogurt and added some muesli for some deliciously hearty fall-flavored muffins. Enjoy!

Pumpkin Ricotta Muffins
Adapted from Stonyfield Farm

2 cups whole wheat flour
1/2 cup muesli (or rolled oats)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup packed dark brown sugar
3/4 cup canned pumpkin
3/4 cup Ricotta cheese
1 large egg
1 tablespoon canola oil
2 teaspoons ginger

1. Preheat to 350°F. Lightly spray 12 muffin cups with nonstick cooking spray.
2. In a medium bowl, whisk the flour, muelsi, baking soda, cinnamon and salt until combined. In another bowl, with an electric mixer, beat the brown sugar, pumpkin, ricotta, egg, oil and ginger until frothy, about two minutes.
3. Pour the pumpkin mixture into the dry ingredients and stir with a spoon until just combined.  Do not overmix. Divide the batter equally among the prepared muffin cups. Cook 15-20 minutes. Cool muffins in the pan on a wire rack for ten minutes before removing to finish cooling.

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