Turmeric Tea Spice Muffins
This might be the most perfect fall muffin of all time.
I love me some pumpkin spice as much as anyone, and fully gorge myself on the flavor of the season as soon as the air turns chill. But real-talk time: after a few weeks of spice sensory overload, the universally adored flavor gets a little… tired? Or at least repetitive. Not bad, mind you – put the pitchforks down! Just, too much of a good thing and all. Makes me ready to experiment with something new.
Something that keeps the warm-blanket hug feeling of toasted spices, the comfort and anticipation of a familiar friend you haven’t seen since last fall – and still something with pumpkin.
I’m not an animal, always with pumpkin.
There’s nothing better than a moist, toothsome pumpkin muffin to satisfy your fall craving (and if it’s pertly presented in a bakery-style parchment wrapper, all the better). I’ve eaten my weight in pumpkin spice muffins over the years (especially the ones with mini chocolate chips!), but it’s time to riff on the classic.
Enter turmeric tea. Like a mug of fall sunset, this creamy concoction is a blend of warm milk or coconut milk, turmeric, ginger and a flexible combination of exotic spices including cinnamon, cloves, cardamom and occasionally black pepper or cayenne. Mmmm I’m relaxing just thinking of it.
Also pleasantly called “golden milk,” turmeric tea is purported to soothe all manner of bodily ills – turmeric has anti-inflammatory properties, is antioxidant, protects your liver, prevents cancer, makes my bed in the morning, etc. etc. All of which is a pleasant bonus to it tasting really, really good in a steamy mug of coconut milk. With its fall-adjacent flavor profile, the turmeric tea spice blend is like pumpkin spice’s cooler, more worldly older cousin.
Turmeric tea spice doesn’t try as hard.
With a cheerful marigold hue and round, warm, delicately sweet flavor, the turmeric blends perfectly with the earthy sweetness of Pinterest’s preferred gourd. A supporting cast of cinnamon, ginger, cloves, cardamom and coconut flirt with the familiar but give you a taste of the exotic. And bonus: these muffins combine powerhouse ingredients (whole wheat flour, coconut oil, turmeric, pumpkin puree) and present them to you in a delectable autumn-orange package. They’re practically good for you, as I tell myself on the fourth muffin.
What do you think, can pumpkin spice be dethroned? Bake and see!
- 1 cup all-purpose flour
- 1/2 cup + 1 tbsp whole wheat pastry flour*
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/3 cup coconut oil**
- 1 cup pumpkin
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut for sprinkling on top (optional)
- Preheat oven to 375 degrees (if at high altitude, preheat to 400 degrees).
- Sift all dry ingredients in one bowl. Whisk together coconut oil, wet ingredients and sugar in a separate bowl.
- Pour wet ingredients into dry. Gently fold together until just combined. Stir as little as possible - overmixing will lead to tough muffins!
- Fill muffin tin with liners or parchment squares***, then fill muffin cups 3/4 full. Sprinkle on top with a pinch of shredded coconut.
- If at high altitude, drop oven temperature to 375. Bake muffins for 15 mins, then check for doneness (mine were perfect at 18 mins). Muffins are cooked when they spring back lightly to the touch, or if a tester or wooden pick can be inserted in the center and pulled out clean.
- *Regular whole wheat flour can substitute, as will all-purpose
- **Substitute with any neutral oil
- ***Click to learn how to make your own bakery-style parchment muffin cups!