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WW Mini Pumpkin Ricotta Muffins ona red baking pan with a wire rack

WW Mini Pumpkin Ricotta Muffins - 1 Point

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Susan
  • Total Time: 25 minutes
  • Yield: 24 muffins 1x
  • Diet: Low Calorie


Shredded apple brings a natural sweetness to these delicious mini pumpkin ricotta muffins. A dash of ricotta cheese adds extra moisture making them the ultimate one point muffins.


Units Scale
  • Cooking spray
  • 1/4 cup of Pumpkin Puree
  • 1/2 cup of Part Skim Ricotta Cheese
  • 3 Tablespoons of Maple Syrup
  • 2 Tablespoons of Canola Oil
  • 1 1/2 Teaspoons of Vanilla Extract
  • 1 Egg
  • 1 Green Apple shredded
  • 1 cup of Whole Wheat Pastry Flour
  • 1 1/2 Teaspoons of Baking Powder
  • 1 1/2 Teaspoons of Pumpkin Pie Spice
  • 1/2 Teaspoon of Sea Salt


  1. Prep - Preheat your oven to 400 degrees F - Coat a 24 cup mini muffin pan with cooking spray.
  2. Mix - In a medium bowl whisk together the pumpkin puree, ricotta cheese, maple syrup, canola oil, vanilla extract and egg. Once mixed add in the shredded apple.
  3. Combine - In a separate bowl mix your pastry flour, baking powder, pumpkin pie spice and salt. Now combine both bowls and mix together.
  4. Fill - Divide batter and fill muffin cups to the top.
  5. Bake - Bake 14-16 minutes until golden...enjoy!!!


  • Mini muffin tins are usually fitted with a rim that is too tiny to grasp with bulky oven mitts. Avoid this struggle by leaving one corner empty when you fill the tin. Now you have a place to insert your thumb, allowing you to remove the tin without getting burned or squishing any of the muffins.
  • Want to convert a muffin recipe into a loaf recipe? Just grab an 8 1/2 inch by 4 1/2 loaf pan and reduce the oven temperature by 50 degrees and bake until a toothpick inserted into the center comes out clean..usually about 1 hour.
  • If you only want to make a half batch of muffins you should fill the remaining muffin cups with water.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 49
  • Sugar: 2.4 g
  • Sodium: 57.1 mg
  • Fat: 1.9 g
  • Carbohydrates: 6.8 g
  • Protein: 1.6 g
  • Cholesterol: 9.4 mg