Big thanks to Trina for the recipe pointer! I usually make Pumpkin Bread as muffins, but these are a true muffin. And practically health food! I used powdered buttermilk and no sunflower seeds.
These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.
Ingredients:
4 Tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 Brown Sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup cooked* Quinoa Organic Grain
2 large Eggs
3/4 cup Unsweetened Canned Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)
Place a rack in the center and preheat the oven to 400°F. Grease muffin tin with pam or crisco w/ flour. Set aside.
Melt the butter and set aside.
In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.
In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.
Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.
Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Remove muffins to cooling rack. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.
*NOTE: To cook Quinoa, bring 1 cups water to boil. Stir in 1/2 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.
NUTRITIONAL INFORMATION: One muffin contains: 200 Calories, 70 Calories from Fat, 8g Total Fat, 3.5g Saturated Fat, 50mg Cholesterol, 220mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 15g Sugars, 5g Protein.