Directions:
- Preheat the oven to 400°F. Grease 12 muffin cups.
- In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa and stir until well blended.
- In another bowl, beat the eggs.
- Add the pumpkin, buttermilk, oil, applesauce, and vanilla. Whisk until the mixture is smooth.
- Gradually stir the liquid into the dry ingredients just until the flour is incorporated. Do not overmix.
- Bake 30 to 35 minutes.
- Cool in tins 5 minutes, then remove and cool thoroughly on wire racks, or eat immediately!
- If not eating the same day, freeze for up to 3 months.
- *NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.96 Kcal (686 kJ) | ||
| Calories from fat | 33.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 6% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 9% | |
| Sodium | 176.36mg | 7% | |
| Potassium | 123.81mg | 3% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 15.05g | 60% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.5mg | 8% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 207.41 Kcal (868 kJ) | ||
| Calories from fat | 42.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 6% | |
|---|---|---|---|
| Cholesterol | 35.93mg | 9% | |
| Sodium | 223.09mg | 7% | |
| Potassium | 156.61mg | 3% | |
| Total Carbs | 37.13g | 10% | |
| Sugars | 19.03g | 60% | |
| Dietary Fiber | 0.92g | 3% | |
| Protein | 3.62g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.8mg | 8% | |
| Calcium | 65.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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