Ingredients

The following ingredients have 10 Servings
  • 1 1/2 c all purpose flour
  • 3/4 c sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • zest from 1 orange
  • 8 oz mascarpone cheese
  • 1/3 c extra virgin olive oil
  • 1 large egg
  • 1/2 c pumpkin puree
  • 1/4 c ricotta cheese
  • 1/4 c orange juice (freshly squeezed)
  • 1 tsp vanilla extract
  • 1/4 c orange juice (freshly squeezed)
  • 1/2 c powder sugar + more as needed
  • 1 tbsp rum (optional)

Instruction

  • Preheat your oven to 375”F.
  • In a mixing bowl whisk together the flour, sugar, salt, nutmeg and baking powder. Stir in the orange zest and set aside.
  • In a different bowl whisk together the olive oil with the egg, vanilla extract, orange juice, pumpkin puree and ricotta cheese.
  • Add the mixed dry ingredients to the bowl with the wet ingredients and using a spatula gently fold together until incorporated. Be careful to not overmix, just fold.
  • Prepare your muffin cups and using two spoon divide half of it between 10 to 12 paper muffin cups. Top with a small dollop of mascarpone cheese and cover with the remaining pumpkin batter.
  • Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out almost clean. Check at 18 minutes
  • Remove the muffins from the oven and allow them to cool off completely before adding the glaze.
  • To make the glaze simply whisk together the orange juice with the powder sugar until smooth and creamy. Add a splash of rum for a grown version or keep it plain for the kids.