Embrace the cozy flavors of autumn with these Pumpkin Turmeric Muffins—a delightful fusion of seasonal pumpkin and the warm, earthy notes of turmeric. Perfect for breakfast or a midday snack, these muffins are not only delicious but also packed with wholesome ingredients.
Why You’ll Love These Pumpkin Turmeric Muffins
- Nutritious Ingredients: Made with pumpkin puree rich in vitamins and turmeric known for its anti-inflammatory properties, these muffins offer more than just great taste.
- Vegan-Friendly: Free from animal products, making them suitable for a plant-based diet.
- Lower in Sugar: Sweetened with coconut sugar, providing a healthier alternative to traditional muffins.
- Moist and Flavorful: The combination of spices like cinnamon and nutmeg enhances the pumpkin flavor, resulting in moist and aromatic muffins.
Pumpkin Turmeric Muffins Recipe
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minites
Servings: 8 muffins
Course: Breakfast, Dessert
Ingredients
- 2 teaspoons canola oil (for brushing muffin liners)
- 1 cup + 2 tablespoons all-purpose flour
- ½ cup coconut sugar
- 1¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup pumpkin puree (unsweetened)
- ½ cup non-dairy milk (e.g., cashew nut milk)
- 2 tablespoons + 2 teaspoons canola oil
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Line a standard muffin pan with eight liners and lightly brush them with canola oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, coconut sugar, baking powder, salt, turmeric, cinnamon, and nutmeg. Stir until well mixed.
- Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the pumpkin puree, non-dairy milk, canola oil, white vinegar, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a large spoon until just combined; avoid overmixing to ensure the muffins remain tender.
- Fill Muffin Liners: Using a ¼ cup measuring cup, distribute the batter evenly among the prepared muffin liners.
- Bake: Place the muffin pan in the preheated oven and bake for approximately 22 minutes, or until the muffins are slightly golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Non-Dairy Milk: Feel free to use any non-dairy milk of your choice; cashew nut milk works particularly well in this recipe.
- Turmeric: This spice not only adds a beautiful golden hue but also offers health benefits, including anti-inflammatory properties.
- Storage: Store leftover muffins in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Tips for Perfect Pumpkin Turmeric Muffins
- Measuring Flour: For best results, spoon the flour into your measuring cup and level off with a knife. This prevents the muffins from becoming dense due to excess flour.
- Avoid Overmixing: Mix the batter just until the dry and wet ingredients are combined. Overmixing can lead to tough muffins.
- Pumpkin Puree: Ensure you’re using plain pumpkin puree, not pumpkin pie filling, to control the sweetness and spices in the muffins.
Variations and Substitutions
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- Oil Alternatives: Replace canola oil with melted coconut oil or another neutral oil if preferred.
- Add-Ins: Incorporate chopped nuts, dried fruits, or dairy-free chocolate chips into the batter for added texture and flavor.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Simply cook and puree the pumpkin until smooth before using it in the recipe.
2. What can I substitute for coconut sugar?
You can use brown sugar or granulated sugar as a substitute for coconut sugar, keeping in mind that it may slightly alter the flavor.
3. How can I make these muffins oil-free?
To make the muffins oil-free, you can replace the oil with an equal amount of unsweetened applesauce. This may slightly change the texture, making them more moist and dense.
4. Can I freeze these muffins?
Yes, these muffins freeze well. Place them in an airtight container or freezer bag and freeze for up to three months. Thaw at room temperature or warm them in the microwave before serving.
5. Is turmeric flavor prominent in these muffins?
The turmeric adds a subtle flavor, yes.
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
