Pumpkin Quinoa Muffins

Ingredients

• 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 cup quinoa, cooked and drained
• 2 eggs
• 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 seed or pepitas

Directions

1. 1

   Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.

2. 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. 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. 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.