Description
Delicious and wholesome muffins made with pumpkin puree and quinoa, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup rolled oats or whole wheat flour
- 1 cup cooked quinoa
- 1 cup canned pumpkin puree
- 2 eggs or 2 tablespoons flaxseed meal
- 1/2 cup maple syrup or honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: chocolate chips or nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Cook the quinoa according to package instructions and set aside to cool.
- In a large bowl, combine the rolled oats or flour, quinoa, baking powder, baking soda, cinnamon, ginger, and salt. Whisk them together.
- In another bowl, mix together the pumpkin puree, eggs, maple syrup, and vanilla extract. Beat well to incorporate.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing.
- Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let them cool slightly before transferring to a wire rack.
Notes
For a drier muffin, add extra flour; for a moister muffin, add extra pumpkin puree. Let the muffins sit after baking for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin muffins, healthy baking, quinoa recipes, fall recipes, dairy-free muffins
