Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pumpkin Turmeric Muffins
Prep Time
8
minutes
mins
Cook Time
22
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
muffins, pumpkin, tumeric, vegan dessert
Servings:
8
muffins
Author:
Elena Merklin
Cost:
$2
Ingredients
2
tsp
canola oil for muffin liners
1 cup+
2Tbs
all-purpose flour
1/2
cup
coconut sugar
1 tsp+ ¼ tsp
baking powder
1/8
tsp
salt
1
tsp
turmeric spice
1
tsp
cinnamon
1/2
tsp
nutmeg
1/2
cup
pumpkin puree, unsweetened
1/2
cup
non-dairy milk*
2 Tbsp+2tsp
canola oil
1
tsp
white vinegar
2
tsp
vanilla extract
Instructions
Preheat the oven to 400 degrees F.
Line a standard muffin pan with eight lines. Brash them lightly with oil. Set aside.
In a large bowl, mix all-purpose flour, coconut sugar, baking powder, salt, turmeric spice, cinnamon, and nutmeg.
In a medium-sized bowl, combine wet ingredients: pumpkin puree, non-dairy milk, canola oil, white vinegar, and vanilla extract.
Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
Using a ¼ cup measuring cup, add batter to the muffin liners in the pan.
Bake for 22 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
Allow muffin to cool for 5 minutes before serving.
Notes
*You can use any non-dairy milk for this recipe, I used cashew nut milk