Skinny Pumpkin Quinoa Muffins

If you’re looking for a delicious and healthy treat to enjoy this fall, you’ve come to the right place! These Skinny Pumpkin Quinoa Muffins are not just a wholesome breakfast option, but they also make a fantastic snack for any time of day. I absolutely love how they’re packed with nutrients while still being incredibly satisfying. Whether you need a quick bite before heading out the door or something to share at a family gathering, these muffins fit the bill perfectly!

What makes these muffins so special is their delightful blend of pumpkin and banana, creating a moist texture and natural sweetness. Plus, they are super easy to whip up in just a few minutes—perfect for those busy mornings when you need something on-the-go!

Why You’ll Love This Recipe

• Healthy and Wholesome: Packed with nutritious ingredients like quinoa flakes and pumpkin puree, these muffins are a guilt-free indulgence.
• Easy to Make: With just one bowl and simple steps, you can have these muffins ready in no time!
• Family-Friendly: Kids love the sweet flavor, making it an excellent choice for breakfast or snacks.
• Make Ahead Convenience: Bake a batch on the weekend and enjoy them throughout the week for quick breakfasts or snacks.
• Delicious Flavor: The warm spices combined with pumpkin create an irresistible aroma that fills your kitchen.

Ingredients You’ll Need

Let’s gather our ingredients! You’ll find that these are simple, wholesome items that you probably already have in your pantry. They come together beautifully to create these lovely muffins.

Wet Ingredients

• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1/2 cup mashed banana (1 large, 2 small)
• 3/4 cup pumpkin puree
• 1/4 cup non-dairy milk
• 1/4 cup maple syrup

Dry Ingredients

• 1 1/4 cup oat flour (oats ground in a blender)
• 1/2 cup quinoa flakes
• 1/2 cup blanched almond flour
• 1/4 cup coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt

Variations

This recipe is wonderfully flexible! Feel free to get creative based on what you have at home or your taste preferences.

• Add nuts or seeds: Toss in some chopped walnuts or sunflower seeds for extra crunch.
• Mix in dried fruit: Dried cranberries or raisins can add a sweet twist to your muffins.
• Change the spices: If you’re not a fan of nutmeg, try adding cardamom or allspice for different flavor notes.
• Make them chocolatey: Fold in some dairy-free chocolate chips for a decadent treat!

How to Make Skinny Pumpkin Quinoa Muffins

Step 1: Preheat the Oven

Start by heating your oven to 350ºF. This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Flax Egg

Combine the flaxseed meal with water and set it aside. This mixture will gel up and act as an egg substitute, binding all your ingredients together perfectly.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together all the dry ingredients—minus the vanilla extract if you’re using that instead of powder. This helps distribute the baking powder and spices evenly throughout the batter.

Step 4: Combine Wet Ingredients

In another bowl, mash your bananas until smooth. Then add in the pumpkin puree, non-dairy milk, and maple syrup. Don’t forget to whisk in your gelled flax egg. This step creates a creamy mixture full of flavor.

Step 5: Combine Wet and Dry Mixtures

Pour your wet ingredients into the dry mixture and stir gently until everything is well combined. Don’t worry if the batter seems thick; that’s exactly what we want!

Step 6: Fill Muffin Tin

Scoop the batter into your greased muffin tin, filling each cup about three-quarters full. If you have any empty cups left over, add water to those so they bake evenly. Top with pumpkin seeds or quinoa flakes if you’d like!

Step 7: Bake!

Pop your muffin tin onto the center rack of your preheated oven. Bake for about 23-25 minutes until they are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool Down

Once baked, let them cool in the pan for about five minutes before transferring them to a wire rack to cool completely. If you’re eager to enjoy them warm, feel free to reheat them quickly in a toaster oven or microwave!

Enjoy every delicious bite of these Skinny Pumpkin Quinoa Muffins! They’re perfect for sharing with friends or savoring all by yourself on those chilly autumn mornings.

Pro Tips for Making Skinny Pumpkin Quinoa Muffins

Baking can be a delightful adventure, and with these pro tips, you’ll take your muffins to the next level!

• Use fresh pumpkin: Fresh pumpkin puree provides a richer flavor compared to canned. If you have the time, roasting and pureeing your own pumpkin can make a world of difference.
• Don’t overmix the batter: Stir just until ingredients are combined. Overmixing can lead to dense muffins instead of the fluffy texture we crave.
• Experiment with add-ins: Consider adding nuts or dried fruits like cranberries or raisins for extra texture and flavor. This will make each bite more interesting!
• Cool completely before storing: Allow the muffins to cool on a wire rack before storing them in an airtight container. This helps maintain their moistness and prevents sogginess.
• Adjust sweetness to taste: If you prefer less sweetness, feel free to reduce the maple syrup slightly. Remember, the ripe bananas also add natural sweetness!

How to Serve Skinny Pumpkin Quinoa Muffins

These muffins are fantastic on their own, but there are plenty of ways to elevate your serving experience! Whether for breakfast, an afternoon snack, or dessert, let’s make them shine.

Garnishes

• Pumpkin seeds: Sprinkling some toasted pumpkin seeds on top not only adds a crunchy texture but also enhances the autumnal vibe of your muffins.
• Coconut yogurt: A dollop of non-dairy coconut yogurt can add creaminess and a slight tang that complements the sweetness of the muffins beautifully.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits like apples, pears, and grapes makes for a refreshing accompaniment that balances the warmth of the muffins.
• Nut butter spread: Pairing these muffins with almond or cashew butter gives a satisfying protein boost while adding creaminess that pairs wonderfully with pumpkin flavors.
• Herbal tea: A warm cup of chamomile or chai tea is perfect for sipping alongside your muffins, creating a cozy atmosphere perfect for enjoying these treats.
• Smoothie bowl: Blend up some spinach, banana, and almond milk to create a nutrient-packed smoothie bowl that serves as an energizing side dish that perfectly complements your muffin meal.

By following these tips and serving suggestions, you’ll not only enjoy delicious Skinny Pumpkin Quinoa Muffins but also impress everyone around you! Happy baking!

Make Ahead and Storage

These Skinny Pumpkin Quinoa Muffins are perfect for meal prep! You can whip up a batch at the beginning of the week and enjoy them throughout. They not only save time but also satisfy your taste buds with delicious fall flavors.

Storing Leftovers

• Place cooled muffins in an airtight container.
• Store them at room temperature for up to 3 days.
• For longer freshness, refrigerate the muffins for up to a week.

Freezing

• Wrap each muffin individually in plastic wrap or aluminum foil.
• Place wrapped muffins in a freezer-safe bag or container.
• Freeze for up to 3 months. Be sure to label with the date!

Reheating

• For quick reheating, pop a muffin in the microwave for about 15-20 seconds.
• If using a toaster oven, reheat at 350ºF for about 5-7 minutes until warmed through.

FAQs

Here are some common questions about making Skinny Pumpkin Quinoa Muffins that I hope help you out!

Can I use other flours instead of oat flour?

Yes! You can substitute oat flour with whole wheat flour or gluten-free flour blends if needed. Just keep in mind that it may slightly alter the texture.

How do I ensure my Skinny Pumpkin Quinoa Muffins stay moist?

To keep your muffins moist, avoid overmixing the batter and make sure not to bake them too long. The center should be just set when you check them.

What can I substitute for maple syrup in this recipe?

If you don’t have maple syrup on hand, honey or agave syrup work great as alternatives. Just keep in mind that honey is not suitable for strict vegan diets.

Can I make these Skinny Pumpkin Quinoa Muffins gluten-free?

Absolutely! Simply use certified gluten-free oat flour and ensure all other ingredients are gluten-free, including baking powder.

Are these muffins suitable for breakfast?

Definitely! These muffins are packed with nutrients and make a wonderful on-the-go breakfast option that will keep you satisfied all morning long.

Final Thoughts

I truly hope you find joy in making these Skinny Pumpkin Quinoa Muffins! They’re not just healthy; they’re a delightful treat that brings warmth and comfort to any day. Enjoy every bite, and don’t hesitate to share your creations with friends and family. Happy baking!