If you're a fan of pumpkin spiced anything, you will love these muffins. Instead of using a traditional pumpkin spice we have used our Turmeric Latte Spice Blend in this recipe. Not only does it add a twist but it's adding amazing nutritional benefits from the turmeric. Makes 12 muffins | Prep Time: 20 min | Cook Time: 22 min Dry Ingredients 1 ¾ cups all-purpose flour 1 cup sugar 1 teaspoon baking soda ½ teaspoon salt 2 teaspoons cinnamon ¼ teaspoon nutmeg 1 teaspoon Jaswant’s Kitchen Turmeric Latte Spice Blend (feel free to add more to taste) Wet Ingredients 2 eggs 1 - 15 ounce can of pumpkin puree OR 2 cups of homemade pumpkin puree (look for BPA free cans of pumpkin from health food stores) ½ cup vegetable oil 1 teaspoon vanilla extract Cooking Directions Preheat the oven to 375⁰ Measure and whisk together the dry ingredients in a bowl. In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and use a spoon/spatula to mix together until all ingredients appear to be combined. Avoid over-mixing the ingredients to ensure muffins do not become chewy. Place 12 muffin liners in a standard muffin baking pan, and use a large scoop/spoon to place the batter into each liner. Bake muffins for 20-25 minutes or until a toothpick inserted in the centre of the muffins comes out clean.
