Skinny Pumpkin Quinoa Muffins
If you’re looking for a delightful way to embrace the flavors of fall, these Skinny Pumpkin Quinoa Muffins are just the ticket! They are not only deliciously moist and packed with wholesome ingredients, but they also fit perfectly into a busy lifestyle. You can grab one on your way out the door or serve them at family gatherings—they’re a hit with everyone!
What makes this recipe extra special is its nutritious twist. With pumpkin puree and quinoa, you get loads of vitamins and fiber in every bite. Trust me, once you try these muffins, they’ll become a staple in your home!
Why You’ll Love This Recipe
- Easy to make: With just a few simple steps, you’ll have healthy muffins ready in no time.
- Family-friendly: Kids love them! The sweet banana and pumpkin flavor will keep everyone happy.
- Perfect for meal prep: Make a batch ahead of time for quick breakfasts throughout the week.
- Versatile: Enjoy them as a snack or dessert; they fit any occasion beautifully.
- Nutrient-packed: Filled with wholesome ingredients, these muffins support a healthy lifestyle.
Ingredients You’ll Need
These Skinny Pumpkin Quinoa Muffins use simple, wholesome ingredients that you might already have in your pantry. Let’s gather what we need to create these tasty treats!
Wet Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup mashed banana (1 large, 2 small)
- 3/4 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/4 cup maple syrup
Dry Ingredients
- 1 1/4 cup oat flour (oats ground in a blender)
- 1/2 cup quinoa flakes
- 1/2 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Variations
The beauty of this muffin recipe lies in its flexibility! Feel free to get creative and customize it to your tastes.
- Add nuts or seeds: Toss in some chopped walnuts or sunflower seeds for added crunch and nutrition.
- Try different spices: Experiment with cardamom or allspice for a unique flavor twist.
- Incorporate dried fruit: Adding raisins or cranberries can give your muffins an extra pop of sweetness.
- Make it chocolatey: Mix in some dark chocolate chips for a deliciously indulgent treat.
How to Make Skinny Pumpkin Quinoa Muffins
Step 1: Heat the Oven
First things first! Preheat your oven to 350ºF. This step is crucial because it ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare the Flax Egg
Combine the flaxseed meal and water in a small bowl. Set it aside while it gels. This mixture acts as an egg substitute, adding moisture and binding the ingredients together.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together all the dry ingredients—oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing them separately helps distribute the baking powder evenly for perfect rising!
Step 4: Combine Wet Ingredients
In another bowl, beat together the mashed banana, pumpkin puree, non-dairy milk, and maple syrup until smooth. Don’t forget to whisk in that flax egg! Pour this mixture into your dry ingredients and stir until everything is well combined. The batter should be thick but still easy to stir.
Step 5: Fill the Muffin Tin
Grease your muffin tin generously and fill each cup about three-quarters full with batter. If you have any empty cups left over, add some water to prevent burning. For an extra touch, sprinkle pumpkin seeds or quinoa flakes on top!
Step 6: Bake
Place the muffin tin on the center rack of your oven and bake for about 23-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Step 7: Cool Down
Let them cool in the pan for about five minutes before transferring them to a wire rack to cool completely. If you’d like them warm later on, simply reheat them in a toaster oven or microwave.
Enjoy these delightful Skinny Pumpkin Quinoa Muffins as part of your breakfast routine or as a satisfying snack!
Pro Tips for Making Skinny Pumpkin Quinoa Muffins
Baking these muffins is a breeze, and with a few simple tips, you can make them even more delicious!
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Use fresh ingredients: Fresh pumpkin puree and ripe bananas will give your muffins the best flavor and moisture. Avoid old or canned ingredients that may lack taste.
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Don’t skip the flax egg: This mixture acts as a binding agent and adds healthy omega-3 fatty acids to your muffins. It helps keep everything together without using eggs, making your muffins vegan-friendly.
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Mix dry and wet ingredients separately: By whisking the dry ingredients first and then adding them to the wet mixture, you ensure even distribution of flavors and a better texture in the final product.
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Adjust sweetness to taste: If you prefer sweeter muffins, feel free to add an extra tablespoon of maple syrup or coconut sugar. Remember, the ripeness of your bananas can also affect the overall sweetness!
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Experiment with add-ins: Feel free to toss in some dark chocolate chips, nuts, or dried fruits for an extra flavor boost! Just keep in mind that this may adjust the nutritional content slightly.
How to Serve Skinny Pumpkin Quinoa Muffins
These muffins are delightful on their own, but with a few touches, you can elevate them into a truly memorable treat!
Garnishes
- Pumpkin seeds: Sprinkle toasted pumpkin seeds on top before baking for added crunch and nutrition.
- Cinnamon sugar: A light dusting of cinnamon sugar on top after baking adds a sweet touch that perfectly complements the pumpkin flavor.
- Nut butter: Serve with a dollop of almond or peanut butter on the side for an extra creamy texture and protein boost.
Side Dishes
- Fruit salad: A mix of seasonal fruits like apples, pears, and grapes adds freshness and balances the richness of the muffins.
- Yogurt parfait: Layer dairy-free yogurt with granola and berries for a creamy side dish that pairs wonderfully with your muffins.
- Smoothie: Blend up a quick smoothie using spinach, banana, and almond milk for a nutritious drink that complements your muffin breakfast.
- Herbal tea or coffee: A warm cup of herbal tea or coffee makes for a comforting beverage pairing that enhances the cozy vibes of your pumpkin muffins.
Enjoy these muffins as part of a delightful breakfast or snack spread; they’re sure to bring smiles all around!
Make Ahead and Storage
These Skinny Pumpkin Quinoa Muffins are perfect for meal prep! You can whip up a batch at the beginning of your week and enjoy them whenever hunger strikes.
Storing Leftovers
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer freshness, place them in the refrigerator for up to a week.
Freezing
- Allow the muffins to cool completely before freezing.
- Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating
- To reheat from frozen, simply microwave on high for 30-60 seconds or until warmed through.
- For a crispier texture, pop them in the toaster oven at 350ºF for about 10 minutes.
FAQs
Here are some common questions you might have about our Skinny Pumpkin Quinoa Muffins.
Can I use other flours instead of oat flour in these Skinny Pumpkin Quinoa Muffins?
Yes! You can substitute oat flour with whole wheat flour or a gluten-free blend if you prefer. Just note that this may slightly change the texture.
How do I make these Skinny Pumpkin Quinoa Muffins vegan?
This recipe is already plant-based! The flaxseed meal acts as an egg substitute, making these muffins completely vegan-friendly.
Can I add chocolate chips to Skinny Pumpkin Quinoa Muffins?
Absolutely! Feel free to mix in a handful of dairy-free chocolate chips for a delightful twist on this healthy treat.
How can I make these muffins sweeter?
If you like your muffins on the sweeter side, consider adding an extra tablespoon of maple syrup or coconut sugar to the batter.
Final Thoughts
I hope you enjoy baking and savoring these delightful Skinny Pumpkin Quinoa Muffins as much as I do! They’re not just nutritious but also bursting with flavor, making them a fantastic addition to your breakfast or snack routine. Don’t hesitate to share your creations and experiences with me—I love hearing from fellow pumpkin lovers! Happy baking!
Skinny Pumpkin Quinoa Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Indulge in the cozy flavors of autumn with these delightful Skinny Pumpkin Quinoa Muffins. Perfectly moist and packed with nutritious ingredients, these muffins are an ideal snack or quick breakfast option for busy days. Made with wholesome pumpkin puree and protein-rich quinoa, each bite is loaded with vitamins and fiber. Easy to prepare, these muffins are not only family-friendly but also versatile enough to suit any occasion. Whether you enjoy them fresh out of the oven or as part of your meal prep for the week, these sweet treats are sure to become a staple in your home.
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1/2 cup mashed banana (1 large, 2 small)
- 3/4 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/4 cup maple syrup
- 1 1/4 cup oat flour (oats ground in a blender)
- 1/2 cup quinoa flakes
- 1/2 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350ºF.
- In a small bowl, mix flaxseed meal and water; set aside to gel.
- In a large bowl, whisk together oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, spices, and salt.
- In another bowl, combine mashed banana, pumpkin puree, non-dairy milk, maple syrup, and the flax egg until smooth.
- Add wet ingredients to dry ingredients and mix until combined.
- Grease a muffin tin and fill each cup three-quarters full with batter.
- Bake for 23-25 minutes or until a toothpick comes out clean.
- Cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
