Quinoa Pumpkin Muffins Recipe – Easy Spice & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Quinoa Pumpkin Muffins Recipe – Easy Spice & Cashew Delight

Hey everyone! Fall is officially here, and you know what that means – pumpkin everything! I’ve been experimenting with ways to sneak a little extra goodness into our treats, and these Quinoa Pumpkin Muffins are a total winner. They’re wonderfully spiced, perfectly moist, and have a lovely little crunch from the cashews. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

These aren’t your average pumpkin muffins. The quinoa adds a subtle nutty flavor and a boost of protein, making them a little healthier without sacrificing any of the deliciousness. Plus, the warm spice blend is inspired by Indian flavors I love, giving them a unique and comforting twist. They’re perfect for a quick breakfast, a cozy afternoon snack, or even a festive treat.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 1 ½ cups All-purpose flour (approx. 190g)
• 1 ½ cups White whole wheat flour (approx. 190g)
• ¾ cup Granulated Sugar (approx. 150g)
• 1 teaspoon Baking powder
• ½ teaspoon Baking Soda
• 2 Large Eggs
• 1 cup Cooked Quinoa (approx. 185g)
• ½ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ¼ teaspoon Ground Cloves
• ¼ teaspoon Ground Allspice
• ¼ teaspoon Nutmeg
• ¼ teaspoon Cardamom
• 1 cup Pumpkin Puree (approx. 245g)
• ⅓ cup Light olive oil /vegetable oil (approx. 80ml)
• ½ cup Chopped Cashew Nuts (approx. 60g)
• 2 tablespoons Turbinado Sugar (for sprinkling)

Ingredient Notes

Let’s talk ingredients! A few things will really make these muffins shine:

• Quinoa – a nutritional powerhouse: Don’t skip the quinoa! It adds a lovely texture and a good dose of protein. Make sure to rinse it really well before cooking to get rid of any bitterness.
• Turbinado Sugar – for a lovely crunch: I love using turbinado sugar (also known as raw sugar) for sprinkling on top. It gives a beautiful golden color and a satisfying crunch. If you don’t have it, regular granulated sugar works too, but you’ll miss out on that extra texture.
• Spice Blend – warming Indian-inspired spices: This is where the magic happens! The combination of cinnamon, ginger, cloves, allspice, nutmeg, and cardamom creates a warm, inviting flavor that’s a little different from your typical pumpkin spice. Feel free to adjust the amounts to your liking.
• Choice of Oil – light olive oil vs. vegetable oil: I prefer using light olive oil for a subtle fruity flavor, but vegetable oil works just as well if that’s what you have on hand. Both will keep the muffins nice and moist.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s get that quinoa ready. Rinse it thoroughly under cold water. Then, heat a little oil in a pan and roast the quinoa for about 6-7 minutes until it smells fragrant. Finally, boil it in water for about 15 minutes, or until all the water is absorbed. Set it aside to cool.
2. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and grease them lightly – nobody wants stuck muffins!
3. In a large bowl, sift together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, allspice, nutmeg, and cardamom. Sifting helps to ensure everything is evenly distributed.
4. In a separate bowl, whisk together the eggs, sugar, and oil until smooth and creamy. Stir in the pumpkin puree and the cooked quinoa.
5. Now, gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix – that can lead to tough muffins. Stir in the chopped cashews.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a little turbinado sugar on top of each muffin.
7. Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use room temperature ingredients for best results.
• For extra flavor, toast the cashews lightly before adding them to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustment: My family loves a good kick, so I sometimes add a pinch of cayenne pepper to the spice blend.
• Festive Adaptations – Diwali/Thanksgiving: Add a tablespoon of chopped pistachios for a Diwali touch, or a sprinkle of chopped pecans for Thanksgiving.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of cream cheese frosting or a drizzle of maple syrup. They also pair perfectly with a cup of chai or coffee.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

1. Can I use a different type of flour besides all-purpose and white whole wheat?

You can! You could try using spelt flour or even oat flour, but the texture might be slightly different.

2. What’s the best way to ensure the muffins are moist?

Don’t overbake them! Start checking for doneness around 22 minutes. Also, using oil instead of butter helps keep them moist.

3. Can I make these muffins ahead of time and freeze them?

Absolutely! Let them cool completely, then freeze them in an airtight container or freezer bag.

4. What can I substitute for cashews if I have nut allergies?

You can use sunflower seeds or pumpkin seeds instead of cashews.

5. What is turbinado sugar and can I use another type of sugar instead?

Turbinado sugar is a raw sugar with larger crystals. You can definitely use regular granulated sugar if you don’t have it, but the texture won’t be quite the same.