Ingredients for 8 muffins
40 gr pumpkin
100 gr flour 00 (or rice if you want gluten-free)
90 ml of milk (rice or oats if you are intolerant to dairy products)
180 gr of fresh ricotta
1 teaspoon of baking soda
Cut the pumpkin into cubes of a couple of centimetres, put it in a saucepan with a finger of water and cook covered, over low heat. In a bowl, mix the flour and the baking soda. When the pumpkin is cooked (about 15 minutes), mash it with a fork until creamy. Squeeze and remove any excess water and add it to the flour. Add the egg, ricotta and milk a little at a time to prevent the dough from becoming too liquid. Add salt, mix and put the dough into muffin tins until 2/3 full. Bake at 160oC for 30 minutes.