Pumpkin, Ricotta and Quinoa muffins

by Daniela

These muffins are not only tasty but also good for your toddlers. Made with healthy ingredients, they are the ideal morning or afternoon breakfast for the whole family.

healthy pumpkin, ricotta and quinoa muffins - daniscookings.com

Cooking for toddlers is a big challenge. We all want our kids to eat healthy food but it seems so difficult! I always have the feeling that the healthier is the food, the lower is the chance a kid to like it…
My son in general eats well, so I consider myself very lucky in this aspect. Nevertheless he is quite picky and refuses to eat certain things, like pumpkin. For several weeks I have been trying to make him eat pumpkin puree but I didn’t manage to convince him. He just refuses it!

healthy pumpkin, ricotta and quinoa muffins - daniscookings.com
But as we all know, there is one thing that almost 100% of the toddlers like: bread. Having this in mind, I thought of hiding the pumpkin in bread (or in muffins in this case). And to make them even healthier and tastier I decided to add some more nice ingredients. That’s how I ended up baking these wonderful pumpkin, ricotta and quinoa muffins! Eventually my son ate them happily and his parents also enjoyed them very much.

healthy pumpkin, ricotta and quinoa muffins - daniscookings.com

These muffins are made with very little flour so they have an almost cheesecake-like texture. They are between savory and sweet: there is only a mild sweetness from the pumpkin and the added salt is very little in order to make them suitable for kids.

healthy pumpkin, ricotta and quinoa muffins - daniscookings.com

healthy pumpkin, ricotta and quinoa muffins - daniscookings.com
Print Recipe Pin Recipe
0 from 0 votes

Pumpkin, Ricotta and Quinoa Muffins

Prep Time20 mins
Cook Time40 mins
Servings: 12 muffins


  • 1/2 cup/100 g cooked quinoa
  • 1 cup/ 250 g ricotta
  • 1 cup/ 250 g pumpkin puree
  • 1 cup/ 120g all-purpose flour
  • 2 tbs/ 30 g oat bran
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup / 50 ml olive oil


  • Preheat oven to 200 degrees C. Grease well a muffin tin or line it with paper cups/ squares of baking paper.
  • In a bowl combine flour, oat bran, baking powder and salt and set aside.
  • In a mixing bowl beat together olive oil and eggs until foamy. Add pumpkin puree and ricotta and whisk until homogeneous. Add quinoa and flour mixture and stir until incorporated.
  • Spoon the dough into the prepared muffin pan, filling each cup about two thirds full. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean and the tops become golden brown. Remove the muffins from the pan and let them cool on a wire rack.
Cake Pan Conversions CalculatorAdapt any cake recipe to your pan with this calculator!
Tried this recipe? Show me your creation!Mention @daniscookings in Instagram or tag #daniscookings!

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.