Pumpkin Quinoa Muffins
If you don’t know what quinoa is, never fear – you are not alone! Quinoa is a grain that is known as a “complete protein“, and it goes really well in baked goods and casseroles, especially as part of a healthy diet! Also, fall is now in full swing here in North Dakota–I had to include one more pumpkin recipe. My farmer’s market pumpkin bounty has really come in handy as I’ve made all these pumpkin recipes lately. There’s just something kind of nice about using locally-grown produce! These pumpkin quinoa muffins make an excellent fall breakfast or afternoon snack!
Pumpkin Quinoa Muffins
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 3/4 cup brown sugar
- 1 1/4 cup whole wheat flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3/4 cup quinoa, cooked and drained
- 2 eggs (or equivalent fat-free egg substitute)
- 3/4 cup pureed pumpkin
- 1/2 cup fat-free milk
- 1/4 cup butter or margarine, melted
- 2 tsp. vanilla extract
- 1/2 cup raisins (I used a mix of regular and golden)
Directions:
Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners. In a large bowl, combine the first six ingredients. Add the quinoa, stirring with a fork to separate. Add the eggs (or substitute), pumpkin, milk, margarine, and vanilla. Stir until just incorporated, then gently fold in the raisins. Bake approximately 30 minutes, or until the muffins are golden brown and a toothpick comes out clean.
Freezing Directions:
Cool completely, then place muffins into a gallon-size freezer bag. Label and freeze. Thaw at room-temperature to serve, or muffins can be heated individually in the microwave for 1 minute, or until warm.
Servings: 12
Nutritional Information:
1 muffin: 188 calories; 32.6 g carbs; 4.6 g fat; 4.6 g protein; 1.7 g fiber; 5 WW Points Plus
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back


I’ve been enjoying quinoa lately and these are intriguing! One question I have is is it 3/4c DRY quinoa, then cooked? Or 3/4c cooked? I assume the first, since that’s the way it reads, but I know what happens when one assumes! :) Thanks.
Hi Jessica, thanks for clarifying – it is 3/4 cup dry quinoa, then cooked. Hope you enjoy the muffins!
I made these this afternoon and they were delicious. I have a question though….they are sticking to the muffin paper liners? are they supposed to cool down all the way before unwrapping them?
I like to throw shredded veggies (carrots,zucchini, etc.) into muffins for my toddler. Would that work with these?
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I finally made these and they are surprisingly tasty. I do think they could use more spices, but otherwise, they are great and my toddler loves them!