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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.

Step 2

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 3

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.

Step 4

Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.

Step 5

If desired, fold in chopped nuts or chocolate chips for added texture and flavor.

Step 6

Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Step 9

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

Serving size	(1052.4g)

Amount per serving	% Daily Value*
Calories	2476.2

Total Fat 121.6g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 7.3g
Cholesterol 389.1mg	0%
Sodium 2372.4mg	0%
Total Carbohydrate 294.6g	0%
Dietary Fiber 31.1g	0%
Total Sugars 88.4g
Protein 68.0g	0%

Vitamin D 80IU	0%
Calcium 485.8mg	0%
Iron 19.6mg	0%
Potassium 1925.5mg	0%

*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.

Source of Calories

Fat: 43.0%

Protein: 10.7%

Carbs: 46.3%