Quinoa Pumpkin Muffin Recipe (gluten free!)
How about a quinoa pumpkin muffin recipe my friends? I’m not longer juice fasting, but the desire to eat healthy is still there.
I read a post several weeks ago about making quinoa flour. I would link to the post I found, but sadly I cannot find it again. 🙁 come-on Kendra, don’t you know what Pinterest is for?
Before I share my quinoa pumpkin muffin recipe, I better share how to make quinoa flour. If you want to buy the quinoa flour instead, you can find some here: Quinoa Flour on Amazon.
First of all I soaked my quinoa, you should always soak quinoa to dissolve the bitter sapiens on the quinoa. However, I take my soaking to the next level. I won’t go into all that right now, but if you are interested, here is a great article about soaking grains.
Once the grain is soaked (usually the next day), I pour/scoop the wet quinoa onto a baking sheet and put it in my convection oven to dry.
These are times for a 12oz jar of soaked quinoa: 150 degrees, for 3 hours, I stirred it around every hour. Then I turned the temp up to 200 degrees for another hour and that toasted them quite nicely. The goal of this process is to dry and completely toast your quinoa.
Then, I dumped the quinoa into my food processor. This time I actually used my blender and it worked great. The better toasted your quinoa is, the finer flour you will have. My flour was about the texture of ground red wheat. 12oz of quinoa makes around 2 cups of flour.
Quinoa Pumpkin Muffin Recipe.
- 2 cups Quinoa Flour
- 1 1/2 tsp. of Salt
- 1/2 tsp. Baking Powder
- 1 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1 tsp. Cloves
- 3/4 cup Coconut Oil
- 3 lg Eggs
- 1/2 cup Water
- 2 cups Pumpkin Puree
- 1 cup Honey.
Locally grown raw honey may help with seasonal allergies!
Mix your dry ingredients together in one bowl and the wet ingredients together in another bowl. Using a whisk, gradually stir the dry ingredients into the pumpkin mixture. Stir for about two minutes or until well blended; dough will be a bit lumpy.
Fill greased or papered muffin tins 3/4 the way full and let sit for 3-5 minutes. Bake at 350 for 20-25 minutes. Your quinoa pumpkin muffins are done when a toothpick inserted to the middle, comes out clean.
- 2 cups Quinoa Flour
- 1½ tsp. of Salt
- ½ tsp. Baking Powder
- 1½ tsp. Baking Soda
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- 1 tsp. Cloves
- ¾ cup Coconut Oil
- 3 lg Eggs
- ½ cup Water
- 2 cups Pumpkin Puree
- 1 cup Honey.
- Mix your dry ingredients together in one bowl and the wet ingredients together in another bowl.
- Using a whisk, gradually stir the dry ingredients into the pumpkin mixture.
- Stir for about two minutes or until well blended; dough will be a bit lumpy.
- Fill greased or papered muffin tins ¾ the way full and let sit for 3-5 minutes.
- Bake at 350 for 20-25 minutes.
- Your quinoa pumpkin muffins are done when a toothpick inserted to the middle, comes out clean.
Along with my quinoa pumpkin muffin recipe, I’ve discovered many other great ways to use quinoa. More recipes to come in the future!
