Pumpkin Quinoa Muffins Recipe

Name: Pumpkin Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole wheat pastry flour; 3/4 cup light brown sugar, packed; 1 teaspoon pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup quinoa, cooked and drained; 2 eggs; 3/4 cup unsweetened canned pumpkin; 1/2 cup buttermilk; 4 tablespoons unsalted butter, melted and cooled; 2 teaspoons vanilla extract; 1/4 cup shelled sunflower seeds or 1/4 cup pepitas

Servings: persons

1 1/4 cups whole wheat pastry flour
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup quinoa, cooked and drained
2 eggs
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/4 cup shelled sunflower seeds or 1/4 cup pepitas

1
Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2
In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
3
In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
4
Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups whole wheat pastry flour, 3/4 cup light brown sugar, packed, 1 teaspoon pumpkin pie spice, 1 teaspoon baking powder, and more.

Yes, Pumpkin Quinoa Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Quinoa Muffins

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