Originally posted August 21, 2015

GF Pumpkin and Quinoa Muffins

GF Pumpkin and Quinoa Muffins by Sarah Xiong

My first time baking with quinoa. I found the quinoa tasted it like it was undercooked. It was hard, crunchy and got stuck in my teeth. It wasn't undercooked when I added it to the recipe. It was like eating hard pebbles in a muffin. Totally ruined the texture. Is this how quinoa muffins taste like or did I do something wrong? Please comment and let me know.

My GF flour recipe: http://www.cookooree.com/u/sarah-kurniawan/recipes/gluten-free-flour-blend


  • 3.5 oz gf flour
  • 1/4 tsp xanthan gum
  • 2 oz cooked quinoa (1/2c, 56g)
  • 4 tbsp ground flax
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp ground ginger
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 oz raw sugar
  • 1 egg
  • 2 oz grapeseed or coconut oil
  • 1/2 tsp vanilla
  • 8 oz pumpkin


Add cooked quinoa, vanilla and pumpkin in a small bowl.

Mix flour, gum, flax, baking powder, baking soda, ginger, cinnamon and nutmeg in a medium bowl.

In a large bowl mix oil, egg and sugar. Add dry ingredients to wet. Add pumpkin mix. Pour into 12 muffin tins.

Bake 350 for 30 minutes.



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