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Pumpkin Quinoa Muffin Recipe

Nutrient-Rich Quinoa Pumpkin Muffins For Busy Autumn Mornings

The seasonal pumpkin scones and cinnamon-baked everything are hard to resist as you line up for your daily cup, but with these healthier quinoa pumpkin muffins, it's easy to say no to the pastry display. These dense vegan muffins go perfectly with any healthy Autumn coffee drink, while saving you hundreds of calories to boot.

Fluffy specks of quinoa are the secret to these filling muffins, while pumpkin puree and applesauce keep things moist without the need for eggs or oil.

Pumpkin Quinoa Muffins

Adapted from Martha Stewart

Notes

If your batter is too dry, add a splash or two more of almond milk until it reaches a batter-like consistency. You can use any sweetener you like — I used agave syrup, but you can also try one of these sugar substitutes.

Pumpkin Quinoa Muffin Recipe

Ingredients

  1. 170 grams quinoa
    65 grams applesauce
    180 grams whole-wheat flour
    25 grams coconut flour
    40 grams almond meal
    175 grams agave syrup
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    180 mL cup almond milk
    165 grams pumpkin purée
    1 teaspoon vanilla
    1 teaspoon pumpkin spice
    1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 350ºF/ 180°C/ Fan 160/ gas mark 4. In a medium saucepan, bring quinoa and 240 mL water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11-13 minutes.
  2. Meanwhile, line a standard 12-cup muffin pan. In a medium bowl, whisk together flour, baking powder, salt, pumpkin spice, cinnamon, and 370 grams cooked quinoa; reserve any leftover quinoa for another use.
  3. In a medium bowl, whisk together applesauce, almond milk, pumpkin puree, agave syrup, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the centre of a muffin comes out clean, 25-35 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

Nutrition

Calories per serving
228
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