I wanted to take some breakfast baking to my friend’s house this weekend. There was a group of five of us, getting together to unpack and help make her new house a home; homemade baked goods were definitely in order. I made candied ginger scones (from The Kitchen Table Cookbook) and these pumpkin-quinoa muffins. Both were big hits with my friends so I thought I should come clean with the recipe.
I found this recipe in the Toronto Star Cookbook by Jennifer Bain. What I like about this cookbook is that it’s a great collection of recipes that have been collected from her years spent as the food writer at the Toronto Star newspaper and there is always a story about where the recipe has come from (I have also made the King Edward Hotel rice pudding from the book, a well known hotel in Toronto). The introduction for these muffins mentions that she found a recipe she liked in the Rebar: Modern Food Cookbook and she started tinkering. I’ve also tinkered a wee bit, and you may also want to as well.
The original recipe has a yield of 12 muffins. I made 18 muffins from the recipe as I prefer to keep muffins a little smaller to make cleaning the muffin pans easier. I’ll do almost anything to avoid doing dishes.
Makes 18 muffins.
½ cup dry quinoa, unrinsed
1 ½ cups pumpkin puree
1 cup buttermilk
¾ cup packed brown sugar
½ cup grape seed oil
2 eggs, beaten
¼ cup pumpkin seeds (pepitas), divided
1 tsp pure vanilla extract
½ cup large-flake oatmeal
1 cup all-purpose flour
¾ cup whole wheat flour
2 tsp baking powder
1 ½ tsp baking soda
½ tsp fine sea salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Line 18 muffin spots with paper muffin cups. Set aside.
Toast the quinoa over medium heat in a dry skillet until lightly browned, fragrant and just starting to pop, about 4 minutes.
Transfer the quinoa to a large bowl. Add the pumpkin, buttermilk, sugar, oil, eggs, 3 tablespoons of the pumpkin seeds and the vanilla and mix well. Stir in the oats.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Add the flour mixture to the pumpkin mixture and stir gently until the dry ingredients are moistened.
Spoon the batter evenly into the prepared muffin pans. Sprinkle the tops with the remaining pumpkin seeds. Sprinkle the tops with a generous pinch of turbinado sugar. Bake for about 25 minutes or until a toothpick comes out of the muffin clean.
Let the muffins cool for about 10 minutes. Serve warm or at room temperature. Store the muffins in an airtight container for up to 2 days.