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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.5
  • Total Fat: 1.3 g
  • Cholesterol: 17.7 mg
  • Sodium: 276.0 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Pumpkin Quinoa Raisin muffins calories by ingredient
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Pumpkin Quinoa Raisin muffins

Submitted by: MARYDAZ

Introduction

I adapted this recipe from Dani Spies website--they turned out really moist and hearty, plus no refined sugar and the fiber/protein stats are good. It was a great way to use up 1/2 can of pumpkin and some leftover quinoa.

Next time I would probably add more cinnamon and/or pumpkin pie spice.
I adapted this recipe from Dani Spies website--they turned out really moist and hearty, plus no refined sugar and the fiber/protein stats are good. It was a great way to use up 1/2 can of pumpkin and some leftover quinoa.

Next time I would probably add more cinnamon and/or pumpkin pie spice.

Number of Servings: 12

Ingredients

    1/2 cup pumpkin, canned
    1/3 cup agave nectar
    6 packets stevia (I used NOW foods brand)
    1 egg
    1 tsp vanilla
    3/4 cup unsweetened vanilla almond milk

    2 cups white whole wheat flour (King Arthur)
    1 1/2 tsp baking powder
    1 tsp salt
    1 tsp cinnamon

    2 cups quinoa, cooked
    1/2 cup raisins


Directions

Preheat oven to 350. Combine pumpkin, agave nectar, stevia, egg, vanilla, and almond milk in a large bowl. In smaller bowl combine flour, baking powder, salt and cinnamon. Stir dry mixture into wet and combine well. Stir in quinoa and raisins, and divide mixture into well greased muffin tin (serves 12). Cook for 25 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MARYDAZ.






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