Best 3 Pumpkin Quinoa Muffins Recipes
PUMPKIN QUINOA MUFFINS
I know, actual cooked quinoa IN the muffins... but really give them try, it's great way to add some whole grains into your diet. It's also best to make sure you cook the quinoa well so that it's not too moist and sticky.
Provided by kelly in TO
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
- 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.
- 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.
- 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.
PUMPKIN QUINOA MUFFINS
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.
Provided by zemmy
Categories Pumpkin Bread
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
- Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
- Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
- 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.
- Ladle batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14 g, Cholesterol 9 mg, Fat 5.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 128.9 mg, Sugar 4.4 g
PUMPKIN QUINOA MUFFINS
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.
Provided by zemmy
Categories Pumpkin Bread
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
- Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
- Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
- 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.
- Ladle batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14 g, Cholesterol 9 mg, Fat 5.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 128.9 mg, Sugar 4.4 g
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