pumpkin-quinoa-muffins

Pumpkin Quinoa Muffins

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
zemmy
Recipe by  zemmy

“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.”

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Ingredients

Adjust Servings

Original recipe yields 24 muffins

Directions

  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 (2)

Rate This Recipe
tlfakes
0

tlfakes

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.

EleRu
0

EleRu

I think there is too much pumpkin in this recipe. It came out really dense and did not raise at all and I even added more baking powder. If you look at the pumpkin & milk vs flour (quinoa & wheat) ratio it seems like you need more flour but the batter was the right consistency as muffins. Maybe less pumpkin and it would be a good recipe. I also added a lot more sweetener to it & it still is not sweet enough (Yeah I like my muffins like cupcakes). Even dark chocolate chips would be good too!

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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Mini Pumpkin Muffins with Orange Drizzle

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