Servings: 35 (click to scale)
Ingredients
- 1 1/2 cup fresh fennel finely diced
- 1 spray cooking spray
- 15 oz canned pumpkin
- 2 Tbsp butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 ea egg
- 1 tsp ground cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp Ground Allspice
- 1/4 tsp kosher salt
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup whole wheat flour
- 1/2 cup pumpkin seeds hulled
- 2 Tbsp grated orange peel
- 1 1/2 cup cooked quinoa
Instructions
- In a pan over medium high heat, mist the oil and saute the fennel for 5-7 minutes until is is soft and slightly caramelized. Allow the mixture to cool completely, set aside.
- In a mixer fitted with a paddle attachment, cream the pumpkin puree, butter and sugars together at medium speed for 1-2 minutes. Add the eggs one at a time and continue to mix for an additional 30 seconds to a minute.
- Mix together the spices, salt, flour, baking powder, baking soda and whole wheat flour.
- Combine the wet and the dry ingredients together in a bowl until just incorporated. Stir in the the caramelized fennel, orange zest and cooked red quinoa. Scoop the batter into muffin tin, sprinkle the tops of the muffins with the pumpkin seeds and bake at 350°F for 18-23 minutes or until the batter has risen and a tooth pick inserted comes out clean. Cool.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 75mg | Fiber: 1g | Sugar: 6g
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