Sweet pumpkin folded together with functional spices, caramelized fennel, quinoa and pumpkin seeds
Course Breakfast
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 35(click to scale)
Calories 90kcal
Ingredients
1 1/2cupfresh fennelfinely diced
1spraycooking spray
15ozcanned pumpkin
2Tbspbutter
1/2cuplight brown sugar
1/2cupgranulated sugar
2eaegg
1tspground cinnamon
1/2tspGround Nutmeg
1/4tspground ginger
1/2tspGround Allspice
1/4tspkosher salt
3/4cupall-purpose flour
1tspbaking powder
1tspbaking soda
1cupwhole wheat flour
1/2cuppumpkin seedshulled
1eafresh oranges2 Tbsp zest
1 1/2cupcooked 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.