It's fall, and that means it's time for my favorite seasonal treats -- pumpkin treats! To kick off the baking season, I reasoned that muffins would be a healthy treat if I stuffed them full of protein-rich quinoa. Try this recipe for a healthy-ish, pumpkin-y breakfast. I found it on The Daily Green. I also made my own pumpkin pie spice and substituted vinegar+milk for buttermilk:
Makes 12 muffins
1 1/4 cups whole wheat pastry flour
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups quinoa, cooked and drained
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/4 cup shelled sunflower seeds or pepitas
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2. 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.
3. 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.
4. 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.