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  • One 0.5 oz packet of WutsupBaby Original Quinoa Cereal

  • ¾ cup unbleached cake flour

  • 1 cup of steamed and mashed pumpkin

  • 3 tbsp cane sugar or brown sugar (optional)

  • 1 pinch of sea salt

  • ¼ cup of coconut oil or vegetable oil

  • ½ cup of milk or non-dairy milk

  • ½ tbsp baking powder

  • Almond slices for topping or any favorite chopped nuts (optional)



  • Preheat oven to 350° F for 10 mins. Paper-line or grease 10 mini muffin cups.

  • COMBINE one 0.5 oz packet of WutsupBaby original quinoa cereal, unbleached cake flour, sugar, baking soda and salt in large bowl.

  • COMBINE pumpkin, oil and milk in large mixer bowl.

  • Add flour mixture to pumpkin mixture; stir just until moistened.

  • Spoon batter into prepared muffin cups, filling 3/4 full.

  • Sprinkle with the almond slices.

  • Bake for 18-20 minutes or until wooden pick inserted in centers comes out clean.

  • Cool in pans or wire racks for 15 minutes.

  • Enjoy it!

Quinoa pumpkin mini muffins 

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