Pumpkin Turmeric Muffins
Servings: 8 muffins
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