Pumpkin Quinoa Muffins Recipe

Looking for an easy Pumpkin Quinoa Muffins recipe? Learn how to make Pumpkin Quinoa Muffins using healthy ingredients.


Submitted by badwolf

Makes 12 servings



One muffin contains: 200 Calories, 70 Calories from Fat, 8g Total Fat, 3.5g Saturated Fat, 50mg Cholesterol, 220mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 15g Sugars, 5g Protein.

Recipe Ingredients for Pumpkin Quinoa Muffins

5 tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 cup Brown Sugar
1 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Quinoa
2 large Eggs
3/4 cup Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)

Recipe Directions for Pumpkin Quinoa Muffins

  1. Place a rack in the center and preheat the oven to 400°F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside. Melt the remaining 4 tablespoons of butter and set aside.

  2. In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

  3. In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

  4. Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It's fine if the batter is slightly lumpy. Do not overmix.

  5. Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

  6. *NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

  7. NUTRITIONAL INFORMATION: One muffin contains: 200 Calories, 70 Calories from Fat, 8g Total Fat, 3.5g Saturated Fat, 50mg Cholesterol, 220mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 15g Sugars, 5g Protein.

Categories

Breakfast, Gluten-Free

Nutrition Facts
Serving Size 74.6g
Amount Per Serving
Calories
192
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
213mg
9%
Potassium
220mg
6%
Total Carbohydrates
27.6g
9%
Dietary Fiber
2.4g
10%
Sugars
9.9g
Protein
4.4g
Vitamin A 52% Vitamin C 1%
Calcium 6% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in sugar
  • Contains alcohol
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