Pumpkin Quinoa Muffins Recipe

Name: Pumpkin Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 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

Spice up your breakfast routine with these amazing Pumpkin Quinoa Muffins! A surprisingly delightful blend of fluffy pumpkin bread and wholesome quinoa, this recipe is a sneaky way to boost your whole-grain intake. Perfectly moist and bursting with autumnal flavor, these muffins are a guaranteed crowd-pleaser. Cooked quinoa adds a delightful texture and nutritional punch – trust us, you won't taste it! Make these healthy muffins for a delicious and satisfying treat.

Prep Time 15 mins

Cook Time 30 mins

Calories 209.2 kcal

Protein 10g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.