Trumps Pumpkin quinoa muffins with cream cheese frosting

Trumps Pumpkin quinoa muffins with cream cheese frosting

Trumps Pumpkin quinoa muffins with cream cheese frosting



Makes 16 muffins


3 cups self-raising flour

1 tsp cinnamon

1 tsp mixed spice

1 cup firmly packed brown sugar

1 cup cooked quinoa (Trumps)

2 cups grated carrot

½ cup dried pitted dates

185ml vegetable oil

1 tsp vanilla extract

4 eggs

Cream cheese frosting

250g cream cheese

20g unsalted butter

1 cup icing sugar


  1. Preheat oven to 180⁰C and line muffin tin with 16-20 paper cases.
  2. In a large mixing bowl sift flour, cinnamon and mixed spice together.
  3. Add the cooked quinoa, carrot, date and stir to combine.
  4. Whisk oil, vanilla and eggs together, add to mixture and stir until well combined.
  5. Spoon batter into each paddy case and cook for 15-20 minutes.
  6. To make the icing, beat the cream cheese, butter and icing sugar together using an electric mixer.
  7. Add icing sugar and beat until well combined. Spread evenly over top of cooled carrot muffins and serve.

Products featured:


Quinoa Tri-colour – 145102 1kg


Nutrition per muffin 90g serve (1 muffin)

Energy (kJ) Protein (g) Fat (g) CHO (g) Fibre (g)
1125 5 12 33 2


*The recipes from CR kitchen are a guide only and all products and ingredients labels should be checked for allergen/intolerance ingredients.

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