Pumpkin Quinoa Muffins Recipes

Steps:

• Preheat the oven to 350˚ F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.
• Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter).
• Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely.

Steps:

• Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
• In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
• In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
• Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

Steps:

• Preheat oven to 400 degrees.
• Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier).
• Mix first 6 dry ingredients together.
• In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil) together.
• Fold wet ingredients into dry until just combined. Do not overmix.
• Fold in sugared cranberries and pumpkin seeds
• Line muffin tins with parchment cups or grease with oil of choice. I used parchment.
• Use regular size ice cream scoop to fill muffin cups.
• Bake for 30 -40 minutes until tops are brown and toothpick comes out clean. Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture.
• Notes: Batter is fairly dense. Adjust with milk to your liking. Muffins are minimally sweet so adjust sugar as well. I love a just slightly sweet muffin and you can't beat fresh cranberries. Enjoy!
• As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled. Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds).

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.