1/1 Photo of Pumpkin Quinoa Muffins
kelly in TO's Note:
I know, actual cooked quinoa IN the muffins... but really give them try, it's great way to add some whole grains into your diet. It's also best to make sure you cook the quinoa well so that it's not too moist and sticky.
My Private Note
Units: US | Metric
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup light brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup quinoa, cooked and drained
- 2 eggs
- 3/4 cup unsweetened canned pumpkin
- 1/2 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/4 cup shelled sunflower seeds or 1/4 cup pepitas
- 1Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
- 2In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
- 3In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
- 4Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
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Nutritional Facts for Pumpkin Quinoa Muffins
Serving Size: 1 (961 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 209.2
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 3.0 g
- Cholesterol 45.8 mg
- Sodium 247.8 mg
- Total Carbohydrate 32.4 g
- Dietary Fiber 2.9 g
- Sugars 14.5 g
- Protein 5.3 g