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Delicious Pumpkin Muffins

Delicious Pumpkin Muffins


2 cups unbleached flour
1/4 cup ground flaxseed
1 tsp. cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup cooked Quinoa
1 cup of canned pumpkin
1/3 cup maple syrup
½ cup milk
¼ cup coconut oil, melted
1/3 cup pumpkin seeds
1/3 cup chocolate chips
1 tsp vanilla


Measure 2 cups of water and 1 cup Quinoa in small saucepan and bring to boil. Reduce heat, cover and simmer on low for about 20 minutes until Quinoa is cooked. Set aside to cool. In the meantime, combine and stir together flour, flaxseed, cinnamon baking soda, and salt in large bowl. Combine ½ cup cooked quinoa (put the rest in the refrigerator to add to salads later), canned pumpkin, maple syrup, melted coconut oil, and vanilla in small bowl. Add wet ingredients to dry ingredients. Add pumpkin seeds and chocolate chips and stir until combined. Divide evenly in greased or paper lined muffin tins. Bake at 375 for 20 minutes and enjoy!

Connect with Lisa George, Registered Holistic Nutritionist – and take that first step. The first consultation is complimentary. Contact 613-256-0506 or e-mail

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