Pumpkin and turmeric muffins are original treats with a delicate taste, very quick to make, perfect for breakfast or a snack. Soft and tasty, they are delicious served with a spiced tea. I find that pumpkin is a really versatile ingredient in the kitchen. Its neutral, gently sweet taste blends perfectly with both savory and sweet dishes. Try the pumpkin and turmeric muffins and let me know!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 25 Minutes
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Almond powder is what is commonly and improperly called almond flour. Flour is from cereal. That derived from nuts cannot be called flour but is powder.
- 1 cup all-purpose flour
- 1 1/4 cup almond powder
- 1 packet baking powder
- 1 1/4 cup grated pumpkin
- 1/2 cup sugar
- 4 tbsp rice oil (or other seed oil of choice)
- 3 eggs
- 1/2 tbsp turmeric powder
- 1 pinch cinnamon
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Muffin Pan
- 12 Paper Baking Cups
Steps
In the bowl of the stand mixer or with an electric whisk, work the eggs with the sugar but without whisking too much. Incorporate the grated pumpkin. Add the turmeric and cinnamon. Place the covered bowl in the fridge for 15 minutes so the spices have time to release their aromas. After the resting time, add the oil. Then add the flour, almond powder, and baking powder, mixing quickly to obtain a smooth, lump-free mixture. Let it rest in the fridge for another 10 minutes. Distribute the mixture into muffin liners, filling them 3/4 full. Bake the muffins in a preheated oven at 350°F for 8 minutes, then lower the temperature to 330°F and continue for another 10 minutes. Always do the skewer test to check the cooking.
Notes
Recipe source: Facile con gusto November 2024.
