Ricotta-Pumpkin Muffins with Pumpkin Seeds

Step 1
Core, peel, and dice apple. Place in a small bowl and sprinkle with cinnamon and 1 teaspoon sugar as if making apple pie. Set 'pie apples' aside until juice begins to run, 15 to 30 minutes.

Step 2
Meanwhile, place pumpkin seeds in a coffee bean grinder and grind to a fine pulp. Place almonds in a resealable plastic bag and crush with a rolling pin to desired size, making chunks as large or small as you wish.

Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.

Step 4
Mix together yogurt, ricotta cheese, pureed pumpkin, 1/2 cup of pie apples, applesauce, and egg in a large bowl until smooth. Stir in 1 cup sugar.

Step 5
Mix together flour, wheat germ, wheat bran, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Mix dry ingredients into wet ingredients. Stir in ground pumpkin seeds and smashed almonds; the batter will be very thick and stiff. Fill cupcake wrappers just to the top with batter; do not mound.

Step 6
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.