The pumpkin and turmeric muffins are original treats with a delicate taste, very quick to make, perfect for breakfast or a snack. Soft and delicious, they are delightful served with spiced tea. I find that pumpkin is a really versatile ingredient in cooking. Its neutral, delicately sweet taste pairs perfectly with both savory and sweet dishes. Try the pumpkin and turmeric muffins and let me know!
Not to be missed
- 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 derived from cereals. 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 for desserts
- 1 cup grated pumpkin
- 1/2 cup sugar
- 1/4 cup rice oil (or another seed oil of choice)
- 3 eggs
- 1/2 tablespoon turmeric powder
- 1 pinch cinnamon
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Pan
- 12 Cupcake Liners paper
Steps
In the bowl of a stand mixer or with an electric mixer, mix the eggs with the sugar but do not overbeat. Incorporate the grated pumpkin. Add the turmeric and cinnamon. Cover the bowl and place it in the fridge for 15 minutes so that the spices have time to unleash their aromas. After the resting time, add the oil. Then quickly mix in the flour, almond powder, and baking powder to obtain a smooth, lump-free mixture. Let it rest in the fridge for another 10 minutes. Distribute the mixture in the cupcake 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 perform the skewer test to check for doneness.
Notes
Recipe source: Facile con gusto November 2024.
