• Pumpkin-Quinoa Muffins

    February 17, 2011

    Quinoa seems to be the grain* of the week! First oatmeal and smoothies, now muffins!

    The quinoa and canned pumpkin make these muffins very moist. The dominate flavor is pumpkin, but there’s also a subtle nuttiness from the quinoa, which also gives the muffins a protein boost. The raisins and walnuts add just the right amount of texture and crunch.

    _MG_0294 (640x426)

    Ingredients:

    • 1 cup whole wheat flour
    • 1/2 cup brown sugar, packed
    • 1.5 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/2 tsp salt
    • 1/2 cup canned pumpkin
    • 4 tbsp butter, softened
    • 1/2 cup quinoa, cooked
    • 1/2 tsp vanilla extract
    • 1 egg
    • 1/3 cup raisins
    • 1/3 cup walnuts, chopped

    Directions:

    1. Preheat oven to 375*F
    2. Coat muffin tin with non-stick cooking spray or line muffins cups.
    3. Combine all ingredients in mixing bowl; blend well.
    4. Pour batter evenly into muffin tins.
    5. Bake for 35-40 minutes until muffins are cooked through.
    6. Allow to cool before enjoying.

    Makes 12 muffins

    IMG_0288 (640x427)

    * Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” [source]

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    { 72 comments… read them below or add one }

    Angela (the diet book junkie) February 17, 2011 at 4:49 pm

    i think muffins are my favorite food group. thanks for sharing the recipe! :)

    Reply

    Baking 'n' Books February 17, 2011 at 9:03 pm

    Me too! They are SO a food group -love that!

    Reply

    Mimi February 17, 2011 at 5:11 pm

    Looks delicious! I usually add oats into my muffins, but this sounds like a good (protein-packed) way to change it up!

    Reply

    Hilary February 17, 2011 at 6:27 pm

    Yummy….never would have thought of putting quinoa in a muffin but it’s a great idea!

    Reply

    Hannah February 17, 2011 at 6:48 pm

    I love this idea of using cooked quinoa! We don’t have canned pumpkin in Australia but I have butternut squash in the fridge, so maybe I could microwave and mash that up?

    Reply

    Marian Schembari February 17, 2011 at 10:57 pm

    Hannah, I’m in NZ and have this problem aaaalll the time. I’ve used butternut squash as a sub and it’s worked really well. Kumara is great too (better), though nothing’s worked as well as roasting a green pumpkin for an hour or so and running that through the food processor. Time consuming, but the flavor is out of this world! That said, any orangey root veggies seem to work like a charm ;-)

    Reply

    Ann February 17, 2011 at 8:32 pm

    Quinoa is my new favorite! I like that it has a little “pop” when you bite it. This week I made a dish with it and apples and cranberries. So good, I am going to start buying it in bulk from WF!

    Reply

    Baking 'n' Books February 17, 2011 at 9:05 pm

    These look great – I assume you cook the quinoa like normal? (I’ve never cooked it before but you boil with water I assume) ;)

    I made a Pumpkin Cookie/Muffin (“Mookie”) recipe a while ago and they were so good! No sugar added either actually – I find the pumpkin (and some chocolate ;) ) provides sweetness. Although I like adding maple syrup and/or stevia to baking recipes. Not sure though if that’s any healthier than brown sugar really…

    Reply

    Chelsea @ One Healthy Munchkin February 17, 2011 at 9:16 pm

    I love quinoa but I’ve never tried adding it to baked goods. I’ve got to try this recipe!

    Reply

    Sarah @ One Love Sarah February 17, 2011 at 11:38 pm

    oh these look so good! can’t wait to make them

    Reply

    Marian Schembari February 18, 2011 at 4:20 am

    Lady, I made these this evening and they’re FABULOUS. Thanks for the recipe! Such amazing textures – it’s insane!

    Think my oven must be ABSURDLY hot because these were done in 15 minutes. Regardless, delicioso. There are only 6 left ;-)

    Reply

    Beverly February 19, 2011 at 6:45 pm

    Definitely took this one down. I swear this week I’m making that quinoa that I keep hiding from!!!

    Reply

    Danielle February 24, 2011 at 2:37 pm

    these look de-lish! any idea on the calories/serving?

    Reply

    Amanda March 7, 2011 at 9:40 am

    So yummy! I will cut the cooking time down next time – mine ended up a little overdone after 35 minutes, but they are still super delicious. I ran the recipe through calorie count to get the nutritional information and came up with 163 calories per muffin, 6.8 g fat, 2.8 g sat. fat, 23 g carbs, 1.5 g fiber, 3.6 g protein.

    Reply

    Lorraine Fenton July 6, 2011 at 4:18 pm

    Hi, These sound so good. I just found out I am dairy & wheat sensitive, so am using more Quinoa in my diet. Haven’t tried any baking yet. Can a brown rice flour be subsituted for the wheat flour? Thanks, Lorraine

    Reply

    Christina August 25, 2011 at 11:31 pm

    I tried these twice now and they came out so delicious. Though my yield has been closer to 8 muffins. Such a nice morning breakfast treat, especially if hot right from the oven. My co-workers would agree too. Was pondering some vegan substitutions, if they work out well, I’ll share my changes, but thank you so very much for the inspiration.

    Reply

    Heidi June 16, 2012 at 11:47 am

    I just found this recipe, it’s wonderful!!! My son who’s very picky even ate them. This is going to be a regular at my house. Thank you!

    Reply

    Judi November 14, 2012 at 10:00 am

    I made these last night & all of my apartment-mates LOVED them!! great recipe :)

    Reply

    Amie September 20, 2013 at 11:26 am

    I just made these and they were great! I subbed coconut oil for butter, because I my butter was hard. I didn’t have raisins so I used dried cranberries and I omitted the nuts. Along with the other commenters I had to shorten the cooking time.

    Reply

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