Pumpkin Quinoa Muffins
Start your day with a batch of wholesome and flavorful Pumpkin Quinoa Muffins, the perfect blend of fall-inspired comfort and nourishing ingredients. These moist, tender muffins are packed with protein-rich cooked quinoa, creamy pumpkin puree, and a touch of warm spices like cinnamon, nutmeg, and ginger, making them an ideal option for breakfast or a satisfying snack. With a mix of all-purpose and whole wheat flour for a hearty texture, plus natural sweetness from brown sugar and a hint of vanilla, these muffins strike a perfect balance between healthy and indulgent. Optional add-ins like chopped nuts or chocolate chips let you customize each batch to suit your taste. Quick to prepare and freezer-friendly, these muffins are a go-to recipe for anyone seeking a nutritious, pumpkin-infused treat this season.
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup Pumpkin puree
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 0.5 cup Brown sugar
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 0.25 cup Olive oil
- 0.5 cup Chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium-sized bowl, mix the cooked quinoa, pumpkin puree, eggs, brown sugar, Greek yogurt, olive oil, and vanilla extract until smooth and well combined.
Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
If desired, fold in chopped nuts or chocolate chips for added texture and flavor.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 4 days. You can also freeze them for up to 3 months and reheat as needed.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
