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Pumpkin Turmeric Mini Muffins Recipe
These deliciously fluffy mini muffins are a little sweet, have a kick of spice and offer up a host of plant-based nutrients! Enjoy them freshly baked with your favorite milk or seasonal latte and soak up all the superfood goodness.
INGREDIENTS2 cups Navitas Organics Grain-Free Flour 1 cup pumpkin puree ¾ cup coconut sugar ½ cup coconut milk ½ maple syrup 1 Tbsp. apple cider vinegar 1 tsp. vanilla extract 1 tsp. baking soda 1 tsp. baking powder 1 tsp. Navitas Organics Superfood+ Immunity Blend 1 tsp. Navitas Organics Turmeric Powder ½ tsp. salt |
DIRECTIONSPreheat oven to 350°F. Add dry ingredients to a bowl and mix well. Add the wet ingredients to the dry ingredients and mix again until well incorporated. Spray a mini muffin tray with oil to coat and transfer the batter to the tray. Bake for 12-15 minutes. Let cool and enjoy! Makes 24 mini muffins
Submitted by Katie Lopynski | Cuisine by Katie |
These deliciously fluffy mini muffins are a little sweet, have a kick of spice and offer up a host of plant-based nutrients! Enjoy them freshly baked with your favorite milk or seasonal latte and soak up all the superfood goodness.
Ingredients
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2 cups Navitas Organics Chickpea Flour
- 1 cup pumpkin puree
- ¾ cup coconut sugar
- ½ cup coconut milk
- ½ maple syrup
- 1 Tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
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1 tsp. Navitas Organics Superfood+ Immunity Blend
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1 tsp. Navitas Organics Turmeric Powder
- ½ tsp. salt
Directions
- Preheat oven to 350°F.
- Add dry ingredients to a bowl and mix well.
- Add the wet ingredients to the dry ingredients and mix again until well incorporated.
- Spray a mini muffin tray with oil to coat and transfer the batter to the tray.
- Bake for 12-15 minutes.
- Let cool and enjoy!