Pumpkin Quinoa Date Muffins

Yields 12 muffins, depending on how much dough you nibble.

Nutrition Information:  164 calories, 22g carbs, 5g fat, 3g protein, 28mg Cholesterol, 16mg Sodium, 17g sugar, 1g fiber

 Ingredients:

• ¼ cup butter
• ¼ cup almond milk
• ¾ cups pumpkin puree
• 1 tablespoon maple syrup
• ½ cup brown sugar
• 1 egg
• ½ teaspoon ginger
• 1 teaspoon cinnamon
• Vanilla Extract
• ¼ teaspoon nutmeg
• Pumpkin pie spice
• 1 cup cooked quinoa
• 5 Mejool dates (chop)
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt (if you want)
• 1 cup flour
• 1 teaspoon white sugar (save for topping)

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix butter, milk pumpkin puree, maple syrup, brown sugar, egg, spices, chopped dates and vanilla extract until smooth.
3. Add quinoa and stir until incorporated.
4. Add dry ingredients: baking soda, baking powder, salt, and flour.  Stir until just mixed.
5. Sprinkle 1 teaspoon white sugar and as much cinnamon as you would like over the top of the muffins.
6. Bake muffins for roughly 15-20 minutes, until toothpick comes out clean.