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Chocolate Chip Pumpkin Quinoa Muffins

<p>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!</p>
12 Servings Recipe By

Ingredients

  • 3/4 cups Brown Sugar
  • 1 1/4 cups Flour, Whole Wheat
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Baking Soda
  • 3/4 cups rinse, drain, and cook Quinoa
  • 2 individual Egg
  • 3/4 cups Pumpkin, Canned
  • 1/2 cups Milk
  • 1/4 cups melt Butter
  • 2 teaspoons Vanilla Extract
  • 1/2 cups Chocolate Chips, Mini

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 228 Calories
  • 9g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 195mg Sodium
  • 35g Total Carb
  • 2g Fiber
  • 20g Total Sugars (Includes 19g Added Sugars)
  • 5g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

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

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