Pumpkin Quinoa Muffins

Pumpkin Quinoa Muffins

5
zemmy 0

"Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who's tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle."

Ingredients 1 h 5 m {{adjustedServings}} servings 116 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
  2. Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
  3. Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
  4. Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
  5. Ladle batter into prepared muffin cups to about 3/4 full.
  6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.
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Reviews 5

  1. 5 Ratings

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karinav
7/9/2014

I liked the taste of this muffins, however I must say I did some changes after reading the reviews. First I reduced the milk to 1 cup and no water at all, then I added 3/4 cup of flour instead of a 1/2 , added a 2tsp of baking powder and 1 cup of honey instead of 1/2 so they are a bit sweeter. My family loved them and so did I. Definitely will make them again!

tlfakes
12/1/2013

This certainly didn't turn out how I hoped. I might have done something wrong, but they turned out hard and bitter. I was disappointed with the results. As others have said, the muffins never rose, even with longer cook times.

Renee
4/18/2015

These muffins are delicious! I stuck with 1c almond milk and no water and increased the honey to 1/2 cup. Doesn't make 24 full muffins, probably because of the liquid reduction, might be better to make less and fill the cups. They were done in about 20 minutes. I'm not sure what Gisela was hoping for; I've never heard of muffins turning into flowers ;). Perfectly sweet, nutty and healthy, I might try rinsing the quinoa first to get rid of any bitterness.