Pumpkin Quinoa Muffins
I started incorporating pumpkin into our mornings last year when I came up with these pumpkin and quinoa muffins. Vegetables and quinoa for breakfast? Yes, please! These pumpkin quinoa muffins are sure to be a hit with your family — especially if you don’t tell them what’s in them 🙂
Pumpkin Quinoa Muffins Recipe:
You’ll Need
- ¾ cup whole wheat flour
- ½ cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ cup brown sugar, packed
- ¼ cup honey
- 1 egg
- 1 egg white
- ¼ cup plain yogurt
- ¼ cup canola or olive oil
- 1 tsp vanilla
- ¾ cup pumpkin purée
- ½ cup cooked quinoa
Prep and Cook
- Preheat the oven to 350ºF
- In a bowl, sift together the flours, baking soda, baking powder, and cinnamon
Set aside - In a large mixing bowl, combine the brown sugar, honey, egg, egg white, yogurt, oil, and vanilla and mix well.
Stir in the pumpkin, add the dry ingredients and the quinoa; mix until just combined - Drop batter into a lined muffin tin filling the cups ⅔ full, and bake for 18 minutes
- Remove from the oven and allow to cool for 5 minutes
