Pumpkin Quinoa Muffins

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Skill Level	Easy

Preparation Time	20 minutes	Total Time	45 minutes
Servings	12	Cost Per Serving	$0.55

1 1/2 cups	Apple Sauce
3/4 cup	Honey
2	Eggs, beaten
1 cup	Canned Pumpkin
1 tsp	Vanilla Extract
2 cups	Quinoa Flour
1 tsp	Baking Soda
2 tsp	Baking Powder
1/2 tsp	Salt
1/2 cup	Shelled Pumpkin Seeds (Pepitas)
1/2 cup	Cooked Quinoa

Preheat the oven to 400 degrees F.
In a large bowl, combine apple sauce and 1/2 cup of honey. Beat in eggs, canned pumpkin and vanilla extract; mix well.
Sift and combine flour, baking soda, baking powder and salt.
Blend the dry ingredients into the pumpkin mixture. Don’t over-mix, just combine until ingredients are blended evenly.
In a bowl combine the remaining honey with the pumpkin seeds and quinoa.
Pour the pumpkin mixture into greased muffin tins. Top the muffin batter with the pumpkin seed-honey mixture. Bake on middle rack of oven until a fork inserted into the middle of a muffin comes out clean, about 25 minutes.
Remove from the oven and allow to cool for 5 minutes. Remove from pan with a spoon; serve.

PDF link to nutrition facts table for Pumpkin Quinoa Muffins

Quinoa is not a grain or cereal, it is a relative of spinach, Swiss chard, and beets. From a culinary point of view, quinoa is considered to be a “pseudograin”, meaning we eat it in similar ways as other grains and it can be ground into flour.
Quinoa contains all of the essential amino acids, making it a complete protein source.