Finally... the season of spices and scarves, pumpkin and plaid, candy and corn, fog and football, harvest and homework, tea and teammates, and bundling and BAKING has arrived! (well, officially on Sunday)
As if that isn't reason enough to spend some quality time in the kitchen, I just recently acquired this pretty white KitchenAid (which I will now refer to as Pearl) from my mentor, Shirley Lockhart.
I wanted to make pumpkin muffins for my teammates after our long run this week, but I thought it would be even better if I could make them more protein packed, with an energy boosting twist. So... through my hodgepodge of ingredients (or auj-poj as I like to call it) I came up with...
Pumpkin Spice Espresso Quinoa Muffins
(Gluten-Free)
Here are the rough measurements of the ingredients I played around with:
1/4 cup brown sugar
1/4 is cup stevia
1/2 cup GF flour
1/2 cup flax
1/2 tsp salt
1/4 tsp nutmeg
2 tsp cinammon
2 tsp baking powder
3 packets of espresso instant coffee
A little less than a cup of cooked quinoa
6 tsp butter
1/4 cup coconut milk
1/4 cup whipping cream vanilla creamer combo
A little more than 1 cup pumpkin pure
*quinoa is the highest protein grain, and it is also rich in iron (which us distance runners lack always need) and the espresso packets give them that caffeine kick
Bake on 375 for 20-25 minutes
(Makes about 23 muffins)
"Taste and see that the Lord is good" Psalm 34:8
Hi! I stumbled upon your blog. I love your recipe! It's very creative! Will have to try! How do you come up with what to use?
ReplyDeleteHi Abby! There are definitely categorized under "healthful treats" in my recipe memory bank, but they were fun to make!
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