Muffin Mondays: Mom’s Pumpkin Quinoa Muffins

This post begins a fall series on that best-loved of breakfast foods: the muffin. In all its varieties, the muffin captures special moments in the guise of the commonplace.

I am honored to present this inaugural guest post by my mother, Sheri Ward, whose solution to one of life’s transitions inspired the idea to devote my Mondays to muffins. I’ve invited some of my favorite bloggers and writers to share their most muffin-esque words and recipes, which I will dutifully post on Mondays throughout the coming weeks.

So if your mornings are lacking luster on these chilly days, check back often for new reasons to mix up a muffin or two.

Hello readers, this is Jen’s Mom writing. As I was thinking of how to begin my first (and hopefully not last!) guest post here on my daughter Jen’s food blog, I thought what better way to begin than this?

With the word “Mom” comes many things … gifts that have been lovingly passed down through generations of mothers before me, gifts that I have endeavored to pass on to my own children. For my love of cooking, and especially baking, comes from my own mother, and hers before that, and hers before that. It seems we all just can’t bake enough! It is almost a sacred thing to the women of our family: the dreaming and planning, then the creation of some warm and wondrous treat. And then of course the best part, the tasting — usually with a mug of freshly brewed coffee. We women have been known to curl up in bed with a favorite cookbook or food magazine, in search of another new recipe.

My husband Don and I recently embarked on a new stage of life: We are now “empty nesters” On the one hand it’s a lovely time of life, with a quieter household and a time of re-discovering each other. But after almost 30 years of baking and cooking for a family of 5, I found myself somewhat lost in this new chapter. Who would I bake for now? Yes, we both still enjoy fresh cookies, but a dozen muffins for two people? It was a real dilemma!

And then it came to me. I would start a muffin club with my Mom and sister Judi, also a recent empty nester. Every Monday morning we’d take turns baking a dozen muffins or scones, and deliver four of them to the others, keeping 4 for ourselves. And so, the “Monday Morning Marvelous Muffin Club” was born.

We are blessed to live within three miles of each other so this has made it somewhat easier. What a delightful treat is has been to open the door into my garage on Monday morning to find a basket of warm muffins waiting. We are all loving it.

Fall always draws me to the fragrant spiciness of all things pumpkin: pie, scones, and of course, muffins. And so it was that the first recipe I baked for our Monday Morning Muffin Club was Pumpkin Quinoa muffins, a new and healthy twist on what is no doubt a favorite with many of you. Quinoa, an ancient grain, is a comlete protein and gives these muffins a nice texture and a slightly nutty taste. The addition of pepitas, or pumpkin seeds, adds just the right amount of crunch.

I hope you enjoy this recipe, and that maybe I’ve inspired you to start your own muffin club with one or two close friends. Happy baking!

~Sheri Ward

Sheri and Jen

Pumpkin Quinoa Muffins

makes 12 large muffins

In a large bowl combine:

1 ½ cup whole wheat flour
½ cup packed brown sugar
1 ½ tsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
1 tsp baking powder
¾ tsp baking soda
1/3 cup pumpkin seeds
1/3 cup raisins
¾ cup cooked and drained quinoa (best made the day before, the grains fluffed with a fork).

Combine in another bowl:

2 eggs, beaten
1 cup unsweetened pumpkin puree
¾ cup buttermilk or kefir
4 Tbsp melted butter
2 tsp vanilla extract

Instructions:

Stir wet ingredients into dry ingredients until just incorporated. Spoon into muffin pan lined with paper liners or buttered. Sprinkle with a little cinnamon and sugar, and bake at 400 for 25 minutes (until nicely browned and passes the toothpick test). Let rest 5 min, then remove to a rack to cool.

Hi…I’m Jen’s Mom. As I was thinking of how to begin my first (and
hopefully not last!) guest post on my daughter Jen’s food blog,
freshcrackedpepper, I thought what better way to begin than this? For with
the word “Mom” comes many things….gifts that have been lovingly passed
down through generations of mothers before me, gifts that I have endeavored
to pass on to my own children. For my love of cooking, and especially
baking, comes from my own mother, and hers before that… and hers before
that. It seems we all just can’t bake enough! It is almost a sacred thing to
the women of our family…first the dreaming and planning, then the creation
of some warm and wondrous treat, and of course the best part…the
tasting…usually with a steaming mug of freshly brewed coffee. In our
family, we women have all been known to curl up in bed at night with a
favorite cookbook or new food magazine, in search of yet another new
recipe…we enjoy this more than most novels!My husband Don and I recently embarked on a new stage of life…we are now
“empty nesters”! While it is a lovely time of life, with a (much!)quieter
household and a time of re-discovering each other, after almost 30 years of
baking and cooking for a family of 5, I found myself somewhat lost in this
new chapter of life. Who could I bake for now? Yes, we both still enjoy
fresh cookies and baking, but a dozen muffins for 2 people? I was in a real
dilemna! And then one day it came to me….I would start a muffin club with
my Mom and my sister Judi,also a recent empty nester! Early every Monday
morning, we’d each take turns baking a dozen muffins (or scones) and deliver
4 piping hot muffins to each other, keeping 4 for ourselves. We are blessed
to live within 3 miles of each other so this would make it easy. And so the
“Monday Morning Marvelous Muffin Club” was born! And what a delightful
surprise and treat is has been to open the door into my garage early every
Monday morning and find a basket of fresh warm muffins waiting for me on my
freezer! And it is so nice to bake one week, then have a surprise waiting
for me the next 2 weeks. We are all loving it!

 

The season of fall always draws me to the fragrant spiciness of all things
pumpkin….pumpkin pie, pumpkin scones, and of course pumpkin muffins. And
so it was that the first recipe I baked for our Monday morning muffin club
was Pumpkin Quinoa muffins, a new and healthy twist on what is no doubt a
favorite with many of you. Quinoa, an ancient grain, is a comlete protein
and gives these muffins a nice texture and a slightly nutty taste. The
addition of pepitos, which are pumpkin seeds, also adds a nice crunch.

I hope you enjoy this recipe, and that you are inspired to start your own
muffin club with one or two close friends…enjoy!!

Happy baking!
Sheri Ward