Monday, September 3, 2012

Ricotta-Stuffed Pumpkin Muffins

While in Sydney, we stayed with Adam's very generous family for most of the week.  Tim and I tried to earn our keep by bringing some tasty Indonesian coffee, doing lots of dishes, and making these pumpkin muffins one morning for breakfast.  Amy had spied a can of pumpkin in the cabinet that she was sure dated back to the time she lived there, so we put it to good use. 

 I used this basic muffin recipe, but made it my own by dropping a dollop (a heaping tablespoon, approximately) of ricotta into the batter after I had poured it in the muffin tins.  Then,  for some crunch,  I topped each muffin with a sprinkle of a raw sugar and ground cinnamon mixture before baking.  Excellent.