Pumpkin Quinoa Muffins

Ingredients

• 1 cup whole wheat flour
• 1/2 cup cooked quinoa
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup milk
• Optional: 1/4 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. In a large bowl, mix together flour, quinoa, pumpkin puree, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix together oil, vanilla extract, and milk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in chopped walnuts, if desired.
6. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
7. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Pumpkin is a great source of fiber, potassium, and antioxidants.
• Quinoa is a gluten-free grain that is high in protein and fiber.
• These muffins freeze well and can be reheated for a quick and healthy breakfast.