Quinoa? Pumpkin? Chocolate Chips? Yes, please! These delightful pumpkin-y treats carefully walk the line between muffin and cupcake. Whole wheat flour and cooked quinoa boost the nutritional value, while chocolate chips turn these muffins into a decadent treat. We just love these and think your family will too. Enjoy!
- 1 ¼ cups Whole Wheat Pastry Flour
- ¾ cup Light Brown Sugar (packed)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¾ cup Quinoa (cooked and drained)
- 2 Eggs
- ¾ cup Unsweetened Canned Pumpkin
- ½ cup Buttermilk
- ¼ cup Safflower Oil (or melted butter)
- 2 tsp Vanilla Extract
- ½ cup Chocolate Chips
Preheat oven to 375°. Oil or line a 12-cup muffin tin or 24-cup mini muffin tin.
In a large bowl, combine the flour, sugar, pie 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, just until incorporated.
Fold in the chocolate chips.
Spoon the batter into muffin tins.
For regular sized muffins, bake for 30 minutes, or until muffins are browned around the edges and a tester comes out clean. Cook the mini-muffins about 15 minutes.
Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
For an alternate version, try this one from Lorna Sass.