Skinny Pumpkin Quinoa Muffins

Skinny Pumpkin Quinoa Muffins are the perfect blend of nutritious ingredients and delightful flavors. These muffins are not only healthy but also incredibly versatile, making them suitable for breakfast, snacks, or even dessert. Packed with pumpkin and quinoa, they offer a unique twist on traditional muffins. Plus, they are easy to make and can be enjoyed on-the-go!

Why You’ll Love This Recipe

• Healthy Ingredients: Made with wholesome components like pumpkin puree and quinoa flakes, these muffins are nutrient-rich.
• Easy to Make: With just a few simple steps, you can whip up a batch in no time.
• Perfectly Portable: Ideal for busy mornings or as a snack, they fit perfectly in your bag.
• Customizable Flavors: Feel free to add nuts, seeds, or chocolate chips for extra flavor!
• Great for Meal Prep: Bake a batch ahead of time and enjoy throughout the week.

Tools and Preparation

To make your baking experience seamless, gather the necessary tools before you begin. Having everything ready will make the process quick and enjoyable.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Muffin tin: Essential for shaping your muffins perfectly. A non-stick option prevents sticking.
• Mixing bowls: Allows for easy combining of wet and dry ingredients without mess.
• Whisk: Helps to blend ingredients smoothly, ensuring even texture in your muffins.

Ingredients

The following ingredients will help you create delicious Skinny Pumpkin Quinoa Muffins that are both healthy and satisfying.

For the 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

For the 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

How to Make Skinny Pumpkin Quinoa Muffins

Step 1: Preheat the Oven

Heat the oven to 350ºF. Grease a 12-cup muffin tin and set it aside.

Step 2: Prepare the Flax Egg

Combine the flaxseed meal with water in a small bowl. Set aside to gel while you prepare the remaining ingredients.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together all dry ingredients (minus vanilla extract if using). This includes oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, and salt.

Step 4: Combine Wet Ingredients

In another bowl, beat together mashed banana, pumpkin puree, non-dairy milk, and maple syrup until smooth. Whisk in the prepared flax egg.

Step 5: Combine Mixtures

Pour the wet ingredients into the dry mixture. Stir until thoroughly combined; the batter will be thick yet stirrable.

Step 6: Fill Muffin Cups

Fill each muffin cup about 3/4 full. Add water to any unused cups to ensure even baking. Optionally sprinkle tops with pumpkin seeds or quinoa flakes.

Step 7: Bake

Bake in the center of the oven for about 23-25 minutes or until a cake tester comes out clean when inserted into the center of a muffin.

Step 8: Cool Down

Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, reheat in a toaster oven or microwave before serving.

How to Serve Skinny Pumpkin Quinoa Muffins

These Skinny Pumpkin Quinoa Muffins are not just tasty but also versatile. Here are some delightful ways to serve them for breakfast, snacks, or dessert.

With Nut Butter

• Spread your favorite nut butter on top for an extra protein boost and creamy texture.

Drizzled with Maple Syrup

• A drizzle of maple syrup adds a touch of sweetness that perfectly complements the pumpkin flavor.

Topped with Yogurt

• Serve with a dollop of non-dairy yogurt for added creaminess and a refreshing contrast.

As a Breakfast Sandwich

• Slice them in half and fill with avocado or hummus for a nutritious breakfast sandwich option.

Paired with Fresh Fruit

• Enjoy alongside slices of apple or pear to enhance the flavor profile and add freshness.

How to Perfect Skinny Pumpkin Quinoa Muffins

Perfecting your Skinny Pumpkin Quinoa Muffins can elevate them from good to great. Here are some tips to ensure they turn out perfectly every time!

• Use Fresh Ingredients: Fresh pumpkin puree and ripe bananas will give the muffins the best flavor and moisture.
• Mix Gently: Over-mixing can lead to dense muffins. Stir until just combined for a light texture.
• Check Doneness: Use a toothpick inserted into the center; it should come out clean when they’re ready.
• Cool Completely: Allow muffins to cool fully on a wire rack; this prevents them from becoming soggy.
• Store Properly: Keep leftovers in an airtight container at room temperature for up to three days for optimal freshness.

Best Side Dishes for Skinny Pumpkin Quinoa Muffins

Pairing side dishes with your Skinny Pumpkin Quinoa Muffins can create a well-rounded meal. Here are some great options that complement their flavors perfectly:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds brightness and balance to the rich flavors of the muffins.

2. Chia Seed Pudding
   This creamy, nutrient-packed pudding pairs well and offers additional health benefits.

3. Smoothie Bowl
   A thick smoothie topped with granola and berries makes for a nutritious side that’s also filling.

4. Oatmeal
   Creamy oatmeal flavored with cinnamon or maple syrup brings warmth and comfort alongside the muffins.

5. Green Salad
   A light salad with mixed greens, nuts, and vinaigrette offers a refreshing contrast to the muffins’ sweetness.

6. Nutty Granola Bars
   Homemade granola bars provide crunch and make for an excellent grab-and-go companion.

Common Mistakes to Avoid

When making Skinny Pumpkin Quinoa Muffins, it’s essential to avoid common pitfalls that can affect the texture and flavor. Here are some mistakes to watch out for:

• Using too much liquid: Adding extra liquids can result in soggy muffins. Stick to the measurements for non-dairy milk and pumpkin puree.

• Not letting the flaxseed meal sit: Skipping the soaking step for the flaxseed meal can lead to a dry batter. Allow it to gel properly for the best consistency.

• Overmixing the batter: Mixing too much can create dense muffins. Stir just until combined for a light and fluffy texture.

• Ignoring baking time: Each oven is different, so keep an eye on your muffins towards the end of baking. Starting with 23 minutes is ideal, but adjust as needed.

• Skipping toppings: Muffins without toppings may lack visual appeal and crunch. Consider sprinkling pumpkin seeds or quinoa flakes before baking for added texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 5 days.
• Use parchment paper between layers if stacking to prevent sticking.

Freezing Skinny Pumpkin Quinoa Muffins

• Freeze muffins in a single layer on a baking sheet.
• Once frozen, transfer them to a freezer bag or container.
• They will last for up to 3 months in the freezer.

Reheating Skinny Pumpkin Quinoa Muffins

• Oven: Preheat to 350ºF and warm muffins for about 10 minutes.
• Microwave: Heat one muffin at a time for about 15-20 seconds until warmed through.
• Stovetop: Place muffins in a skillet over low heat for about 5 minutes, flipping once.

Frequently Asked Questions

Here are some frequently asked questions about Skinny Pumpkin Quinoa Muffins that may help you in your cooking journey.

Can I substitute oat flour?

Yes! You can use all-purpose gluten-free flour or whole wheat flour as alternatives, but it may change the texture slightly.

How do I know when my muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, they are ready!

Can I add nuts or chocolate chips?

Absolutely! Feel free to customize your muffins by adding nuts, seeds, or dairy-free chocolate chips based on your preference.

What can I use instead of banana?

You can replace banana with unsweetened applesauce or another fruit puree, but this might alter the flavor slightly.

How should I store leftovers?

Keep leftovers in an airtight container at room temperature if consuming within two days; otherwise, refrigerate or freeze them as mentioned above.

Final Thoughts

Skinny Pumpkin Quinoa Muffins are not only delicious but also versatile. They make an excellent breakfast option and can be enjoyed as a snack throughout the day. Feel free to customize these muffins with your favorite mix-ins like nuts or dairy-free chocolate chips. Give this recipe a try, and enjoy a healthy treat that’s perfect for any occasion!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Skinny Pumpkin Quinoa Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 40 minutes
• Yield: Makes approximately 12 muffins 1x

Print Recipe

Pin Recipe

Description

Indulge in the wholesome goodness of Skinny Pumpkin Quinoa Muffins, the perfect balance of nutrition and flavor. These delightful muffins are a fantastic option for breakfast, snacks, or even dessert, bringing a unique twist to your traditional muffin experience. Packed with nutrient-rich ingredients like pumpkin puree and quinoa flakes, they boast a moist texture and subtle sweetness. Whether you’re rushing out the door or enjoying a cozy afternoon treat, these muffins are easy to make and wonderfully versatile. Customize them by adding your favorite nuts or seeds for an extra crunch. Bake a batch ahead of time to enjoy throughout the week!

---

Ingredients

Scale 1x2x3x

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1/2 cup mashed banana
• 3/4 cup pumpkin puree
• 1/4 cup non-dairy milk
• 1/4 cup maple syrup
• 1 1/4 cup oat flour
• 1/2 cup quinoa flakes
• 1/2 cup blanched almond flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350ºF and grease a muffin tin.
2. Combine flaxseed meal with water in a bowl; set aside to gel.
3. In a large bowl, whisk together dry ingredients (oat flour, quinoa flakes, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, ginger, salt).
4. In another bowl, combine mashed banana, pumpkin puree, non-dairy milk, and maple syrup until smooth. Whisk in the flax egg.
5. Mix wet ingredients into dry ingredients until just combined; the batter will be thick.
6. Fill muffin cups about 3/4 full; add water to any unused cups.
7. Bake for 23-25 minutes or until a toothpick comes out clean.
8. Cool in the pan for 5 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 150
• Sugar: 8g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg