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.