- 1 1/4 cups quinoa
- 2 cups pumpkin puree
- 1 1/2 cups milk
- 1/2 cup water
- 1/2 cup whole wheat flour
- 1/2 cup flaxseed meal
- 1 egg
- 1/4 cup honey
- 1/4 cup coconut oil
- 2 tablespoons walnut oil
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
- Spread quinoa onto a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
- Pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
- Stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. Rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
- Ladle batter into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.