Ingredientes para Pumpkin Quinoa Muffins
- Whole Wheat Pastry Flour
- Light Brown Sugar
- Pumpkin Pie Spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked quinoa, cooled and fluffed
- 2 large eggs
- Canned Pumpkin
- 1 cup buttermilk
- Unsalted Butter
- 1 teaspoon vanilla extract
- 1/4 cup sunflower seeds
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Cómo preparar Pumpkin Quinoa Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin well.
- In a large bowl, whisk together the flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Gently stir in the cooled cooked quinoa, ensuring it's evenly distributed.
- In a separate bowl, whisk together the eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each muffin liner about 2/3 full. Sprinkle sunflower seeds on top of each muffin.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
15g
Carbs
10g
