Ah, weekends. I truly enjoy my job, but I still relish the no-obligations charm of the weekend. With a few exceptions, this Saturday morning was top of the charts. Reading, coffee, toast, cool autumn air, yesterday’s Diane Rehm show, the scent of pumpkin muffins in the oven… what’s not to love? (Cleaning Luna’s mucus-puke off the sofa, but let’s not get into that.)
I don’t know about you, but when I cook a pot of grains, I always make extra. Brown rice, quinoa, whatever—it’s a sure thing that we’ll use it up, whether it’s in a lazy lunch like a burrito bowl or a slightly more time-consuming meal like Sweet Potato and Red Lentil Soup. So when I prepped the quinoa for last week’s Nutty Quinoa-Stuffed Delicata Squash, I made extra. Instead of incorporating it into a savory dinner dish, though, I decided to try putting quinoa into muffins. And I’m really glad I did. I love the slightly nutty taste and the not-quite-crunchy texture it adds, not to mention the nutrition boost!
Pumpkin Quinoa Muffins
Makes 12 muffins
- 1 1/2 cups unbleached all-purpose flour
- 1/3 cup wheat germ (or more flour)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- Dash cloves
- 1 cup unsweetened almond milk
- 2/3 cup pumpkin puree
- Heaping 1/3 cup granulated sugar or coconut sugar
- 2 tablespoons dark brown sugar (or more regular sugar)
- 2 tablespoons melted coconut oil (or vegetable/canola oil)
- 1 teaspoon pure vanilla extract
- 1 cup cooked and cooled quinoa
Preheat the oven to 350˚ and prepare a dozen-muffin tin using liners or a light spray of oil.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and spices. Stir in the wheat germ, if using.
In a small bowl, whisk together the wet ingredients (not including the quinoa) and the sugar(s) until well combined. Make a well in the center of the dry ingredients and add the wet. Using a plastic spatula or a wooden spoon, stir gently to combine, but don’t over-mix. Fold in the quinoa, then add the batter to the prepared muffin tin with a spoon. Fill each well about 3/4 full. Bake for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for a few minutes before eating.
Fair warning: If you have a major sweet tooth, you might want to add more coconut or brown sugar to these babies. Although my younger self would probably recoil in disgust at this development, I find myself less drawn to sugary-sweet baked goods these days. (With a few notable exceptions!) Especially when those baked goods might well constitute my breakfast. So these muffins, which are spicy and quinoa-y and not so sweet, are my perfect fall breakfast snack. I think they could only be more perfect if I’d used spelt or whole-wheat pastry flour, but alas—we have neither in the house right now, and S took the car this morning, and I was too lazy to walk over to the grocery store. Ah, Saturday.
What’s your ideal Saturday breakfast? What else should I put quinoa in?!
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3 thoughts on “Pumpkin Quinoa Muffins”
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