Pumpkin Quinoa Muffins

Breakfast, Leslie's Featured Recipes.
Quinoa (pronounced keen-wa) is an ancient grain from South America that can be used in place of rice in many recipes. Quinoa is easy to cook and can be eaten warm or cold. Thanks to psyllium, flaxseed and whole-wheat flour, these heart-healthy muffins deliver 4 grams of fibre each!

Pumpkin Quinoa Muffins


Quantity Ingredients
2 1/2 cups/625 ml whole wheat flour
2 tsp / 10 ml cinnamon
1 tsp / 5 ml cloves
2 tsp / 10 ml baking powder
1/2 tsp / 2 ml baking soda
1/4 tsp / 1 ml salt
1/3 cup / 75 ml quinoa, uncooked
1 cup / 250 ml pure pumpkin puree
2/3 cup / 150 ml low fat (1% MF or less) milk or soymilk
1/4 cup / 50 ml canola oil
2 eggs
1/2 cup / 125 ml brown sugar
1/4 cup / 50 ml white sugar
1/4 cup / 50 ml psyllium


Preheat oven to 375°F (190°C).

In a large mixing bowl, combine flour, cinnamon, cloves, baking powder, baking soda, salt and quinoa.

In a separate bowl, combine pumpkin puree, milk, canola oil, eggs and sugars.

Add wet ingredients to dry ingredients; mix just enough to combine.

Pour batter into 16 lined muffin tins. Sprinkle psyllium on top of muffins.

Bake for 20 to 25 minutes, or until cooked through (when a knife inserted in the centre comes out clean).

Serves 16.

Per muffin: 171 cal, 4 g pro, 5 g total fat (1 g saturated fat), 29 g carb, 4 g fibre, 27 mg chol, 131 mg sodium

  • Excellent source of: vitamin A
  • Good source of: magnesium
  • Low in sodium
  • Low in saturated fat
  • High source of fibre

Source: Heart Healthy Foods for Life