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 (optional)

1. Mix 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 (optional)
6. Bake at 350º 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 a cooling rack.
8. Yields: 18 muffins

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