recipes / Breakfast / Chocolate Chip Pumpkin Quinoa Muffins

Chocolate Chip Pumpkin Quinoa Muffins

Tis the season for pumpkin! And in our house - the best compliment to pumpkin is chocolate of course! These chocolate chip pumpkin quinoa muffins make an excellent fall breakfast or afternoon snack!
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Chocolate Chip Pumpkin Quinoa Muffins

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. Line a 12-cup muffin pan with paper liners
  2. In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda.
  3. Add the quinoa, stirring with a fork to separate.
  4. Add the eggs, pumpkin, milk, butter, and vanilla.
  5. Stir until just incorporated, then gently fold in the chocolate chips.
  6. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.

Freezing Directions

Why would I want to freeze this?

  1. Line a 12-cup muffin pan with paper liners
  2. In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and baking soda.
  3. Add the quinoa, stirring with a fork to separate.
  4. Add the eggs, pumpkin, milk, butter, and vanilla.
  5. Stir until just incorporated, then gently fold in the chocolate chips.
  6. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.
  7. Cool completely.
  8. Divide muffins among gallon-size freezer bags, label and freeze.

Serving Day Directions

  1. Serve at room temperature or heat individually in microwave for 1 minute, or until warm.

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