Quick Breakfast or Treat?
Want a muffin perfect for fall or winter? Try our tiger nut pumpkin muffins recipe! Pumpkin puree is combined with our DIY Flour and subtle notes of maple, cinnamon, clove, and nutmeg to make a moist, crumbly, and hearty breakfast dish or treat. It’s a favorite for our children and us adults alike! Bring a smile to your loved ones with this comforting recipe. Our on-site taste test champion (our toddler) definitely approves of this one.
Pumpkins can easily come to mind when the fall season approaches but so could things like seasonal affective disorder (depression that loves to come swinging on in as the days get shorter and sunlight becomes less and less). Did you know that when it comes to mental health and nutrition, the benefits of pumpkin are worth noting?
According to healthline.com, pumpkins are rich in vitamin A, vitamin C, manganese, and antioxidants. This impressive squash can help to boost immunity, and protect your eyesight and heart health too. Dr. Tracey Marks, a psychiatrist, mentions how pumpkin (specifically pumpkin seeds) can help combat depression thanks to its magnesium content. We may not be using the seeds in this particular recipe but we’re looking for ways to bring on the fall spirit and incorporate pumpkin where we can!
Quick and Simple assembly
We mentioned earlier that we use our DIY tiger nut all-purpose flour blend here. It’s super quick to make when you have the ingredients. Check out the details below for how easy preparing the tiger nut pumpkin muffins is as well:
- Gather all ingredients. First, we’ll combine the wet ingredients in stages. In the standing mixer bowl with a whisk attachment or a mixing bowl with a mixer, stir the olive oil, maple syrup, and sugar together until just combined.
- Next add the greek yogurt, vanilla extract, egg replacer (follow package instructions on how to incorporate), and pumpkin puree into the standing mixer or mixing bowl and mix on low speed.
- In a separate small mixing bowl, whisk the flour, baking soda, salt, cinnamon, and pumpkin spice together. Add dry ingredients to the wet ingredients bowl and whisk until fully incorporated. You may need to turn the batter over with a spatula in the bowl and mix again.
- Line the cupcake mold with liners. Fill the liners just below the top. These muffins will slightly rise. Let the batter rest in the cupcake pan for 30 minutes if you’re using the egg replacer. If you are using regular eggs, you can skip this step!
- Preheat the oven to 350℉/177℃ as the batter rests. When the batter is done resting and the oven is preheated, bake for 30 minutes. To test for doneness, use a toothpick or fork and check to see if either comes out clean when you pierce the center. Allow the muffins to cool for a few minutes before serving. Enjoy!
Tips and tricks
What are substitutes for dairy in this recipe?
Although we haven’t tried this ourselves, potential substitutes could be applesauce or mashed bananas. Just keep in mind that flavor could potentially impact the recipe and the ratio of ingredients will need to be adjusted.
How to store the tiger nut pumpkin muffins?
We recommend putting them in the refrigerator in an airtight container for up to five days or freezing them for up to 3 months.
Can you use an extract to achieve the same flavor?
You could but you would still need to use the puree to give the tiger nut pumpkin muffins moisture and body.
Tiger Nut Pumpkin Muffins
Equipment
- Standing mixer with whisk attachment or large mixing bowl with mixer
- 12 Cupcake liners
- Separate mixing bowl
- Whisk
Ingredients
- 2 TBSP Olive oil
- ¾ Cup White granulated sugar
- ¼ Cup Maple syrup
- ¼ Cup Thick Greek yogurt
- 2 Egg replacer or eggs we use Ener-G for the egg replacer but use your preferred and follow package instructions to incorporate
- 1 TBS Vanilla extract
- 1 15 oz Can of 100% pumpkin puree not the pie-filling kind
- 2 Cups Our tiger nut all-purpose flour
- 1 ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Cinnamon
- 1 tsp Pumpkin spice
Instructions
- Gather all ingredients
- In the standing mixer bowl with a whisk attachment or in a mixing bowl with a mixer on low speed, stir the olive oil, maple syrup, and sugar together until just combined
- Next add the greek yogurt, vanilla extract, egg replacer (follow package instructions on how to incorporate), and pumpkin puree into the standing mixer or mixing bowl and mix on low speed.
- In a separate small mixing bowl, whisk the flour, salt, baking soda, cinnamon, and pumpkin spice together
- Add dry ingredients to the wet ingredients bowl and whisk until fully incorporated
- Line the cupcake mold with liners
- Fill the liners just below the top. These muffins will slightly rise
- Let the batter rest in the cupcake pan for 30 minutes if you've used the egg replacer. If you have used regular eggs, you can skip this resting time.
- Preheat the oven to 350℉/177℃ as the batter rests
- Bake for 30 minutes once the batter is done resting and the oven is preheated
- To test for doneness, use a toothpick or fork and check to see if either comes out clean when you pierce the center
- Allow the muffins to cool for a few minutes before serving. Enjoy!
How did it go?
Drop a comment down below if you made these tiger nut pumpkin muffins!