Pumpkin Quinoa Muffins

By DeBruynC1

Ingredients

• 1/4cup1/4 cup Raw Shelled Sunflower Seeds
• 1-1/4cups1-1/4 cups Whole Wheat Pastry Flour
• 3/4cup3/4 cup Brown Sugar
• 1tsp1 tsp Pumpkin Pie Spice
• 1tsp1 tsp Baking Powder
• 1/2tsp1/2 tsp Baking Soda
• 1/2tsp1/2 tsp Sea Salt
• 3/4cup3/4 cup cooked Organic Quinoa Grain*
• 2large2 large Eggs
• 3/4cup3/4 cup Unsweetened Canned Pumpkin
• 1/2cup1/2 cup Low-Fat Buttermilk (well shaken)
• 2tsp2 tsp Vanilla Extract
• 5Tbsp5 Tbsp Unsalted Butter

Details

Servings 12
Adapted from blog.bobsredmill.com

Preparation

Step 1

1. Place a rack in the center and preheat the oven to 400°F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside. Melt the remaining 4 tablespoons of butter and set aside.
2.In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.
3. In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.
4. Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.
5. Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

Notes:

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