Baked Pumpkin and Ricotta “Fritters”

Baked Pumpkin and Ricotta “Fritters”
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4 servings
These are great leftover as a quick high-protein breakfast.
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 cup garbanzo bean (chickpea) flour (Bob’s Red Mill makes this and can be found on the flour aisle of most grocery stores)
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 cup part skim ricotta cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • Cooking Spray
  1. Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.
  2. In a large bowl, mix together canned pumpkin, garbanzo bean flour, baking powder, ricotta cheese, garlic powder, cinnamon, and salt. Refrigerate at least 30 minutes to allow dough to firm up slightly.
  3. Using your hands, form 1/4 cup mixture into a flat cake, about 2-in in diameter. Place on foil-lined prepared baking sheet. Repeat with remaining dough to make 8 cakes.
  4. Bake 15 minutes on first side. Remove from oven, flip cakes and bake another 15 minutes on the second side, or until golden.
  5. Serve with a dollop of plain or light vanilla fat free yogurt.
Serving size: 2 fritters
2.5 Protein 2 Starch