Reading through this whole-grain baking book, I decided that pumpkin muffins are perfect for the season. I didn't realize they would smell so amazing! The addition of cooked quinoa to the batter add some protein, making perfect 10am snack muffins.
The next time I make these, I am thinking I will try subbing in some ground flax meal and wheat germ for some of the flour. Also, you could add toasted hazelnuts or walnuts to the batter with molasses.
Combine in a bowl and whisk together:
1.25 C whole wheat pastry flour
1/4 C brown sugar
1 tea baking powder
1/2 tea baking soda
1/2 tea salt
1/2 tea cinnamon
1/4 tea ground ginger
1/8 tea allspice or cloves
1/8 tea nutmeg
Then add 3/4 C cooked quinoa (rinse first, then stick in rice cooker) and stir until grains are coated.
In a second bowl, beat together:
2 eggs
3/4 C canned plain pumpkin (organic tastes much better than "libby's" brand, so go the extra mile here)
1/2 C buttermilk or plan yogurt (like Nancy's yogurt)
4 TB melted and cooled butter
2 tea vanilla extract
Stir the dry and wet ingredients together. Spoon into muffin tins with cupcake liners. Push 2 pumpkin seeds into top of each muffin and sprinkle with sugar-in-the-raw or "turbinado" sugar.
Cook for 30 minutes in 400 F oven.
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