Search thousands of recipes reviewed by home cooks like you.

Pumpkin Quinoa Muffins

Pumpkin Quinoa Muffins

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
zemmy

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

tlfakes
1

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.

karinav
0

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!

EleRu
0

EleRu

9/24/2013

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!

More reviews

Similar recipes

ADVERTISEMENT