Turmeric Spiced Pumpkin Muffins

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

1. Preheat the oven to 375⁰
2. Measure and whisk together the dry ingredients in a bowl.
3. In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla extract.
4. 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.
5. Place 12 muffin liners in a standard muffin baking pan, and use a large scoop/spoon to place the batter into each liner.
6. Bake muffins for 20-25 minutes or until a toothpick inserted in the centre of the muffins comes out clean.