Warm, pumpkiny, spicy.. everything you could want in a fall treat. A little of our Golden Mylk Herbal Latte is the perfect compliment to these warm Autumn flavours.
Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.
What You'll Need
1 C Pumpkin Puree
2/3 C Coconut Sugar (or Brown Sugar) + a sprinkle
1/3 C Butter (or Coconut Oil), melted
1 TSP Vanilla
2 Eggs
1 C Whole Wheat Flour
1/2 C All Purpose Flour
2 TSP Cinnamon + a sprinkle
2 TSP Harmonic Arts Golden Mylk
1 TSP Baking Soda
1/2 TSP Himalayan Pink Salt
1/2 C Sour Cream (for a vegan version, try apple sauce!)
1/4 TSP Pumpkin Seeds for topping
How to Make Your Pumpkin Golden Mylk Muffins
- Preheat oven to 350°F and grease your muffin tin.
- In a large bowl, blend the pumpkin, sugar, melted butter and vanilla until smooth.
- Add the eggs one by one blending well.
- In a separate bowl, blend dry ingredients until they are evenly mixed.
- Fold half the flour mixture into the wet ingredients, turning over gently to blend, not mixing hard.
- Add the sour cream and fold in gently.
- Add the remaining dry mix and fold again. **Do not mix it all in, it should be light and chunky with bits of flour still showing. Over mixing will make your muffins heavy and bread-like**
- Spoon the batter evenly into the muffin tins and sprinkle with a bit of sugar, cinnamon and a few pumpkin seeds.
- Bake for 18-20 minutes, until a toothpick comes out clean. Cool for 5 minutes in the tin before removing to a rack to finish cooling.
- Store in an airtight container for several days, or freeze for later!
