Pumpkin Quinoa Muffins

Skill Level
Preparation Time 20 minutes Total Time 45 minutes
Servings 12 Cost Per Serving $0.55
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Image of 4 of the pumpkin quinoa muffins


1 1/2 cupsApple Sauce
3/4 cupHoney
2 Eggs, beaten
1 cupCanned Pumpkin
1 tspVanilla Extract
2 cupsQuinoa Flour
1 tspBaking Soda
2 tspBaking Powder
1/2 tspSalt
1/2 cupShelled Pumpkin Seeds (Pepitas)
1/2 cupCooked Quinoa


  1. Preheat the oven to 400 degrees F.​
  2. In a large bowl, combine apple sauce and 1/2 cup of honey. Beat in eggs, canned pumpkin and vanilla extract; mix well.
  3. Sift and combine flour, baking soda, baking powder and salt.
  4. Blend the dry ingredients into the pumpkin mixture. Don’t over-mix, just combine until ingredients are blended evenly.
  5. In a bowl combine the remaining honey with the pumpkin seeds and quinoa.
  6. Pour the pumpkin mixture into greased muffin tins. Top the muffin batter with the pumpkin seed-honey mixture. Bake on middle rack of oven until a fork inserted into the middle of a muffin comes out clean, about 25 minutes.
  7. Remove from the oven and allow to cool for 5 minutes. Remove from pan with a spoon; serve.


  • ​Quinoa is not a grain or cereal, it is a relative of spinach, Swiss chard, and beets. From a culinary point of view, quinoa is considered to be a “pseudograin”, meaning we eat it in similar ways as other grains and it can be ground into flour.
  • Quinoa contains all of the essential amino acids, making it a complete protein source.