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Healthy Pumpkin and Ricotta Cakes

These healthy pumpkin and ricotta cakes are a delicious way to use up leftover roasted pumpkin or squash, making them perfect for autumn baking. Light, moist and naturally sweetened, they’re ideal for a nutritious breakfast, a wholesome snack, or a cosy seasonal dessert. Made with oat flour and gently spiced with cinnamon and mixed spice, they can easily be made gluten-free, and they work just as well in the oven or the air fryer. Serve them warm with a swirl of Greek yogurt and a drizzle of maple syrup, or enjoy them plain for a soft, muffin-like treat. You can even use tinned pumpkin purée if you don’t have fresh pumpkin on hand.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 1 Tbsp oil
  • ½ tub ricotta cheese
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup roasted pumpkin or squash chopped (or tinned pumpkin purée)
  • 2 Tbsp soft muscovado sugar
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 cup oat flour gluten-free if needed
  • 1 Tbsp pumpkin seeds optional
  • To serve:
  • Greek yogurt
  • Maple syrup

Method
 

  1. Preheat the oven to 180°C / 350°F and place 2 small silicone cake moulds on a baking tray.
  2. Add the roasted pumpkin, ricotta, spices, maple syrup, eggs, oil and vanilla to a blender. Pulse briefly, then blend again until smooth.
  3. Add the oat flour and blend again just until combined. If the batter is too thick, add a spoonful of Greek yogurt to loosen it. If it's too sticky, add more flour.
  4. Fold in the pumpkin seeds, if using.
  5. Divide the batter evenly between the two moulds.
  6. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Allow the cakes to cool in the moulds for 10 minutes, then transfer to a wire rack to cool completely.
  8. Serve warm or at room temperature with Greek yogurt and a drizzle of maple syrup.
  9. Air Fryer Option: Bake at 180°C / 350°F for approx. 15 minutes, checking for doneness with a toothpick.