Pumpkin Quinoa Muffins

These cozy autumn muffins are tender, lightly sweet, and naturally nourishing thanks to the addition of cooked quinoa — which adds both protein and a pleasant little crunch. Pumpkin keeps them moist without feeling heavy, and warm spices make them perfect for crisp fall mornings. Enjoy them warm from the oven or tuck them into lunchboxes for a wholesome treat any time of day.

INGREDIENTS:

1 1/4 cups whole wheat pastry flour
3/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup cooked organic quinoa grain*
2 large eggs
3/4 cup cooked, mashed pumpkin or unsweetened canned pumpkin
1/2 cup buttermilk (well-shaken)
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 cup raw shelled sunflower seeds

METHOD:

Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, breaking up any clumps so the grains are evenly dispersed.

In a separate bowl, whisk eggs. Add pumpkin, buttermilk, melted butter, and vanilla, stirring until smooth.

Add the wet mixture to the dry ingredients and stir just until the flour disappears. The batter should remain slightly lumpy — do not overmix.

Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with sunflower seeds.

Bake for 30–35 minutes, or until the muffins are browned at the edges and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a rack.

Serve warm or cool completely and freeze for up to 3 months.

*NOTE: To cook quinoa, bring 2 cups of water to a boil. Stir in 1 cup quinoa and reduce heat to medium-low. Cover and cook for 12 minutes. Remove from heat, fluff with a fork, and let stand for 10-15 minutes.

SERVING SUGGESTIONS: