Pumpkin Quinoa Muffins

Pumpkin Quinoa Muffins

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zemmy 0

"Moist and delicious, I came up with this recipe for my young vegetarian daughter because it is high in protein, fiber, vitamins, and good fats. It has been a hit with everybody who's tried it. Makes a great breakfast, after-school snack, or addition to a kids lunch. These muffins will be moist in the middle."
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1 h 5 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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


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I liked the taste of this muffins, however I must say I did some changes after reading the reviews. First I reduced the milk to 1 cup and no water at all, then I added 3/4 cup of flour instead ...

These muffins are delicious! I stuck with 1c almond milk and no water and increased the honey to 1/2 cup. Doesn't make 24 full muffins, probably because of the liquid reduction, might be better ...

This certainly didn't turn out how I hoped. I might have done something wrong, but they turned out hard and bitter. I was disappointed with the results. As others have said, the muffins never...

I follow the recipe exactly and they turn out 1) bitter and no sweetness at all 2) the cupcakes were not slightly firm even with long cooking time (I left them 45 min they didn't rose)

I think there is too much pumpkin in this recipe. It came out really dense and did not raise at all and I even added more baking powder. If you look at the pumpkin & milk vs flour (quinoa & wh...

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