Recipes on October 6, 2011 by

Quinoa Pumpkin Muffins

Quinoa? Pumpkin? Chocolate Chips? Yes, please! These delightful pumpkin-y treats carefully walk the line between muffin and cupcake. Whole wheat flour and cooked quinoa boost the nutritional value, while chocolate chips turn these muffins into a decadent treat. We just love these and think your family will too. Enjoy!

  • 1 ¼ cups Whole Wheat Pastry Flour
  • ¾ cup Light Brown Sugar (packed)
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ¾ cup Quinoa (cooked and drained)
  • 2 Eggs
  • ¾ cup Unsweetened Canned Pumpkin
  • ½ cup Buttermilk
  • ¼ cup Safflower Oil (or melted butter)
  • 2 tsp Vanilla Extract
  • ½ cup Chocolate Chips


Preheat oven to 375°. Oil or line a 12-cup muffin tin or 24-cup mini muffin tin.

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda and salt.

Add the quinoa, separating the grains with a fork to distribute evenly.

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, just until incorporated.

Fold in the chocolate chips.

Spoon the batter into muffin tins.

For regular sized muffins, bake for 30 minutes, or until muffins are browned around the edges and a tester comes out clean. Cook the mini-muffins about 15 minutes.

Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

For an alternate version, try this one from Lorna Sass.


I must try these. I love quinoa and pumpkin!

Jess says:

Any advice on how to make this gluten free?

Jess- Sure! Replace whole wheat pastry flour with your favorite gluten free flour blend and add 3/4 tsp of Xanthan Gum (assuming your flour blend does not contain xanthan or guar gum already)

Tamara says:

Thank you Cassidy. 🙂

Wendy says:

Wow, these look so amazing! I love baking with cooked quinoa. I’m going to add these to our Thanksgiving weekend menu. Thanks for the great recipe.

Bj says:

these are fab! ive been looking for new ways to get extra protein and am tierd of beans, and these are a great treat too. why dont you make them more often in your bakery? the little packs of tiny muffins were such a delight. and pumkin and quinoa is good anytime not just thanksgiving.

Thanks for your kind words. I’m not sure why they don’t make them more at our bakery, but I’ll pass along the suggestion. I agree- pumpkin and quinoa are good any time of year!

Gina says:

Made these today, and not sure if I should have used 3/4 cup dry quinoa, cooked or 3/4 cup cooked. I used the measure dry, and they came out ok, but I feel like the quinoa masks the pumpkin. Might have to try it the other way. Also, my muffins stick to the liners – any thoughts on how to fix that?

AmandaCarter says:

Hi Gina,
I’m going to check with the recipe’s author and post her answers to your questions here shortly. Check back soon.
Amanda C.
Bob’s Red Mill

AmandaCarter says:

Hi Gina,
It’s ¼ cup quinoa dry that when cooked equals ¾ cup. Spraying the the paper liners lightly with a pan spray should help with the sticking issue.

lynn o. says:

Can’t wait to try these. They sound wonderful.

View Comments

Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now