Pumpkin Quinoa Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
  • 1-1/4 cups whole wheat pastry flour
  • ¾ cup coconut sugar (** the original called for brown sugar)
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp fine-grain sea salt
  • ¾ cup cooked quinoa
  • 2 eggs (Large or XL)
  • ¾ cup pumpkin (unsweetened, canned)
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 5 Tbsp butter, unsalted, divided
  1. Pre-heat the oven to 400°F.
  2. Use 1 tablespoon of the butter to thoroughly butter the muffin tins and set them aside.
  3. Melt the remaining 4 Tbsp of butter and set aside.
  4. In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt.
  5. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.
  6. In medium-sized bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla, and whisk until the mixture is smooth.
  7. Gradually stir the wet ingredients into the dry and combine until the flour is just incorporated. (The batter will be slightly lumpy)
  8. Be careful not to over-mix.
  9. Divide the batter among 12 muffin cups. (Each should be about ¾ full)
  10. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean (~ 30 to 35 minutes)
  11. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins.
  12. Eat warm or cool directly on the rack.
  13. If not eating the same day, they will freeze well for up to 3 months
Nutritional Data by %
% Protein: 5
% Carbs: 63
% Fat: 6
Nutrition Information
Serving size: 1 Muffin (1/2 Total Recipe) Calories: 165 Fat: 5.2 Carbohydrates: 26 Sugar: 13 Protein: 2.45
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/pumpkin-quinoa-muffins/