Pumpkin Quinoa Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups whole wheat pastry flour
• 3/4 cup light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup quinoa, cooked and drained
• 2 eggs
• 3/4 cup unsweetened canned pumpkin
• 1/2 cup buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/4 cup shelled sunflower seeds or 1/4 cup pepitas

Recipe

• 1 preheat the oven to 400 degrees f. oil or butter a 12-cup muffin tin or line with muffin tin liners.
• 2 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.
• 3 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.
• 4 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.