Pumpkin Quinoa Muffins

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1 reviews

Pumpkin Quinoa Muffins

Prep 15 m

Cook 35 m

Ready In 50 m

24 Servings

116 Calories


"Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who's tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle."

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  1. 1 1/4 cups quinoa

  2. 2 cups pumpkin puree

  3. 1 1/2 cups milk

  4. 1/2 cup water

  5. 1/2 cup whole wheat flour

  6. 1/2 cup flaxseed meal

  7. 1 egg

  8. 1/4 cup honey

  9. 1/4 cup coconut oil

  10. 2 tablespoons walnut oil

  11. 2 tablespoons chia seeds

  12. 2 teaspoons ground cinnamon

  13. 1 teaspoon baking powder

  14. 1 teaspoon ground ginger

  15. 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.

  2. Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.

  3. Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.

  4. Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.

  5. Ladle batter into prepared muffin cups to about 3/4 full.

  6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.

Most helpful positive review

mujeeb muneer hameedh

Makes a great breakfast

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