Quinoa Pumpkin Chocolate Chip Muffins

If fall had a flavor, it would be these Quinoa Pumpkin Chocolate Chip Muffins — warm, spiced, and just the right amount of sweet. These muffins combine the cozy comfort of pumpkin spice with the satisfying nutrition of cooked quinoa, giving you a balanced treat that’s as good for breakfast as it is for an afternoon snack.

They’re soft, hearty, and slightly nutty from the quinoa, with just enough dark chocolate to make every bite feel special.

Why You’ll Love These Muffins

These muffins are the perfect balance of indulgent and wholesome. You get all the comforting flavors of classic pumpkin spice, but with added fiber, protein, and texture from quinoa. They’re easy to make, naturally sweetened with brown or coconut sugar, and made with nourishing ingredients you can feel good about. They also freeze beautifully, making them a great option for meal prep or grab-and-go mornings.

Ingredients

• ¾ cup dark brown or coconut sugar (leveled, not packed)
• 1 ¼ cup whole wheat or 1:1 GF flour
• 2 eggs
• ¾ cup pureed pumpkin
• ½ cup milk, unsweetened
• ¼ cup clarified butter, ghee or coconut oil, melted
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp allspice
• ½ tsp sea salt
• ½ tsp baking soda
• ¾ cup cooked quinoa, variety of choice (I prefer tri-colored)
• ½ cup cocoa nibs

Directions

1. Preheat oven to 400 degrees. 2. Prep cupcake pans by lining them with holders or use standup paper cups, arranging on sheet tray (as pictured).
2. Add the chocolate chips directly to the blender and stir gently with a spatula.
3. Pour into greased muffin tins (you can also use paper liners) and bake in oven at 375 degrees for approximately 15-20 minutes. *Take care not to overbake.
4. Allow to cool for 10 minutes on drying rack. Enjoy!

Notes:

Yields 12 standard-sized muffins. Store in air tight container or immediately freeze to enjoy later. 1 muffin is a serving.

TIP: To clean blender, fill it 3/4 way to the top with water and blend on high for 10-15 seconds.

Tips & Variations

• Make it dairy-free: Use coconut oil instead of ghee and plant-based milk instead of dairy.
• Add crunch: Sprinkle chopped walnuts or pumpkin seeds on top before baking.
• Freeze for later: Store cooled muffins in a freezer-safe bag for up to 3 months. Just reheat in the oven or microwave when ready to enjoy.
• Mini muffins: Make bite-sized versions by baking in a mini muffin pan for 10–12 minutes.

Tips & Variations

• Make it dairy-free: Use coconut oil instead of ghee and plant-based milk instead of dairy.
• Add crunch: Sprinkle chopped walnuts or pumpkin seeds on top before baking.
• Freeze for later: Store cooled muffins in a freezer-safe bag for up to 3 months. Just reheat in the oven or microwave when ready to enjoy.
• Mini muffins: Make bite-sized versions by baking in a mini muffin pan for 10–12 minutes.

Final Thoughts

These Quinoa Pumpkin Chocolate Chip Muffins are a cozy, nutrient-rich twist on a classic fall favorite. They’re warm, spiced, and satisfying — the kind of muffin that pairs perfectly with a cup of coffee or tea on a cool morning.

They’ll fill your kitchen with the smell of pumpkin spice and keep your body fueled with wholesome ingredients you can feel good about.

✨ Bake a batch, share with a friend, and enjoy a little taste of fall comfort — one muffin at a time.