Skinny Pumpkin Quinoa Muffins

Skinny Pumpkin Quinoa Muffins are an absolute staple for anyone who loves a healthy, delicious treat. These muffins combine the cozy flavors of fall with wholesome ingredients, making them perfect for breakfast or a snack. As the weather cools down and pumpkin spice becomes a household favorite, you’ll want something that satisfies your cravings without the guilt. The best part? You can whip up these muffins in no time, and the recipe is so easy, you’ll find yourself making them more often than not!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Skinny Pumpkin Quinoa Muffins
• Ingredients for Skinny Pumpkin Quinoa Muffins
• Preparing Your Muffins
• Preheat the Oven
• Create the Flax Egg
• Mix the Dry Ingredients
• Combine the Wet Ingredients
• Mix Wet and Dry Ingredients
• Fill the Muffin Tin
• Add Toppings (Optional)
• Bake Your Muffins
• Cool the Muffins
• Serving Suggestions
• Tips for Success
• Variations
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Ready to get started? Let’s explore how those delicious Skinny Pumpkin Quinoa Muffins come together, ensuring you enjoy every bite while feeling good about what you eat!

Why This Recipe Works

This recipe shines because it uses health-conscious ingredients, allowing you to enjoy a guilt-free treat. The unique combination of quinoa and pumpkin adds both texture and nutrition. Quinoa, often celebrated for its protein and fiber content, makes these muffins hearty, while pumpkin puree brings moisture and a rich flavor. On top of that, spices like cinnamon and nutmeg balance the flavors beautifully, enhancing them without relying on added sugars. The result? A moist, satisfying muffin that doesn’t compromise on taste or health!

Why You’ll Love This Skinny Pumpkin Quinoa Muffins

These Skinny Pumpkin Quinoa Muffins are here to cater to all your autumn cravings, making them perfect for breakfast or a snack. They’re incredibly easy to prepare, requiring minimal ingredients and just a few kitchen tools. Plus, one of the best features is how customizable they are. Feel free to mix in your favorite extras like nuts or seeds. Each muffin is a delightful bite, bursting with flavor and warmth, making them a go-to for any fall gathering or casual morning.

Ingredients for Skinny Pumpkin Quinoa Muffins

Here’s what you need to make these tasty muffins:

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1/2 cup mashed banana (1 large, or 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

Preparing Your Muffins

Preheat the Oven

First, let’s get your oven warmed up by preheating it to 350°F (175°C). While that’s heating, prepare a 12-cup muffin tin. You can grease it lightly or use muffin liners for easier cleanup.

Create the Flax Egg

To make your muffins vegan, start by creating a flax egg. In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Set it aside; it will gel up after a few minutes, acting as a perfect binding agent.

Mix the Dry Ingredients

Now, grab a large mixing bowl and whisk together the dry ingredients. Combine 1 1/4 cup of oat flour, 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 nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt. The mixture should smell amazing already!

Combine the Wet Ingredients

In a separate bowl, you’ll want to beat together your wet ingredients: mix 1/2 cup of mashed banana, 3/4 cup of pumpkin puree, 1/4 cup of non-dairy milk, and 1/4 cup of maple syrup. Finally, whisk in the prepared flax egg until everything is nicely combined.

Mix Wet and Dry Ingredients

Pour the wet mixture into your dry ingredients. Gently stir everything together until just combined. You’ll notice the batter should be thick yet soft enough to mix easily. Avoid overmixing to keep them light and fluffy.

Fill the Muffin Tin

Now comes the fun part! Spoon the batter into each muffin cup, filling them about 3/4 of the way. If your muffin tin has empty cups, add a little water to those to help maintain moisture while the muffins bake.

Add Toppings (Optional)

For a fun touch, sprinkle some pumpkin seeds or extra quinoa flakes on top for added crunch. It also makes for a beautiful presentation!

Bake Your Muffins

Pop the muffin tin into the center of the oven and bake for 23 to 25 minutes. The muffins are ready when a toothpick inserted in the center comes out clean. The scent wafting from the oven will get your taste buds excited!

Cool the Muffins

Once baked, take them out and let the muffins cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. If you can’t resist the warm goodness, you can reheat them in a toaster oven or microwave when you’re ready to enjoy.

Serving Suggestions

• Enjoy these muffins with a dollop of dairy-free yogurt for an extra creamy texture.
• Pair them with a slice of fresh fruit or a warm cup of tea for a cozy afternoon snack.

Tips for Success

To get the best flavors, make sure your pumpkin puree is pure and contains no additives. Remember, do not overmix the batter; gentle folding keeps the muffins fluffy. Feel free to play with spices; adding a pinch of cloves can elevate the autumn flavors wonderfully.

Variations

• You can swap oat flour for whole wheat flour to boost fiber.
• If you’re in the mood for a little indulgence, adding chopped nuts or dark chocolate chips can give these muffins a delicious twist.
• Prefer a different flavor? Use applesauce instead of banana—it’s a great substitute!

FAQs

1. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure it’s cooked and pureed to match the consistency of canned pumpkin for the best results.

2. How can I store the leftovers?
Keep your muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

3. Are these muffins gluten-free?
Yes! Thanks to the oat flour and quinoa flakes, these muffins are gluten-free, making them suitable for those with gluten sensitivities.

4. Can I freeze these muffins?
Definitely! They freeze well. Just wrap them individually in plastic wrap and pop them in a freezer bag for later enjoyment.

5. What can I substitute for maple syrup?
You can use agave nectar or honey as alternatives, but keep in mind that honey isn’t vegan.

Skinny Pumpkin Quinoa Muffins are more than just a healthy treat; they celebrate the essence of fall in every bite. With moist and fluffy textures, you can confidently serve these delightful muffins to family and friends. Enjoy customizing your recipe and sharing the love—there’s nothing quite like the warmth of these muffins to brighten your day!

More Easy Breakfast Recipes:

• Banana Peanut Butter Cups
• Smoked Salmon Breakfast Bagel
• Snickerdoodle Mug Cake
• Peanut Butter Mug Cake

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