Pumpkin Quinoa Muffins Recipes

ROAST PUMPKIN QUINOA SALAD WITH FETA

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
• Roast for 30-40 minutes until soft.
• Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
• Drain the water, and leave to cool.
• In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
• Heat up a pan, add the seeds, and toss for about a minute or so.
• Spread the seeds over the salad.
• To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.

PUMPKIN QUINOA MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
• In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
• In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
• Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

PUMPKIN QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
• Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
• Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
• 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.
• Ladle batter into prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.