Tapioca Starch & Pumpkin Flour Muffins
Tapioca Starch & Pumpkin Flour Muffins
Soft, moist, and naturally sweetened, these gluten-free muffins combine the light texture of tapioca starch with the goodness of pumpkin flour and warm cinnamon. Perfect for breakfast, tea time, or a wholesome snack.
Prep Time
20 Minutes
Cook Time
20–25 Minutes
Total Time
45 Minutes
Servings
10–12 Muffins
THE LEDGER
Ingredients
12 ingredients
Muffin Batter Ingredients
Wellnesscultz Tapioca Starch
W
1 cup
Wellnesscultz Pumpkin Flour
W
4 tbsp
Coconut or vegetable oil
⅛ cup
Coconut condensed milk
¾ cup
Lukewarm water
¾ cup
Wellnesscultz Cinnamon Powder
W
2 tsp
Baking soda
¼ tsp
Baking powder
1 tsp
Honey
3 tsp
Vanilla extract
1 tsp
Salt
Pinch
Crushed roasted pumpkin seeds
optional
Handful
W
marks a Wellnesscultz ingredient
METHOD
Mix, Pour, Bake
0 of 7 steps
1
Prepare the Oven and Tray
Preheat the oven to 175°C (350°F) for 10 minutes and line a muffin tray with 8–12 cupcake liners, keeping it ready for the batter.
10 minutes
2
Combine the Dry Ingredients
In a large mixing bowl, whisk together the Wellnesscultz Tapioca Starch, Wellnesscultz Pumpkin Flour, Cinnamon Powder, Baking Soda, Baking Powder, and a pinch of salt until evenly combined and free of lumps.
2 minutes
3
Prepare the Wet Mixture
In a separate bowl, whisk the lukewarm water, coconut condensed milk, oil, honey, and vanilla extract until the mixture becomes smooth and well blended.
3 minutes
4
Make the Batter
Pour the wet mixture into the bowl of dry ingredients and add the crushed roasted pumpkin seeds if using. Gently whisk everything together until a smooth batter forms, taking care not to overmix.
3 minutes
5
Fill the Muffin Liners
Divide the batter evenly among the prepared cupcake liners, filling each liner about three-quarters full. Lightly tap the tray on the countertop to release any trapped air bubbles.
2 minutes
6
Bake the Muffins
Place the tray on the centre rack of the oven and bake at 175°C (350°F) for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
20–25 minutes
7
Cool and Serve
Remove the muffins from the oven and allow them to cool in the tray for a few minutes before transferring them to a wire rack. Serve warm with a drizzle of honey or any of your favourite toppings.
2 minutes
SPECIAL NOTE
Every oven bakes differently, so begin checking the muffins after 20 minutes using the toothpick test. If needed, bake for a few extra minutes until they are fully cooked.