Pumpkin Chai Spice Muffins

Pumpkin spice, but make it extra fall-flavorful.

I’m combining two of my favorite fall flavors into these muffins! I have been working on a chai spice mix of my own for a while, and pairing that practice up with pumpkin muffins definitely seemed like the right move. Fall mornings here in Colorado are swaying between being crisp and cool, and being just downright summer-ish still. A batch of these muffins for some morning meal prep is the perfect way to have the best of both worlds — warm them up on cooler mornings, or eat the from the fridge when you don’t need the extra heat. I’d say it’s a win-win no matter the weather!

I’ve used this muffin base for my Almond Apricot Muffins in the past, so I tweaked it up a bit, changed up the spices and kept the pumpkin flavor the star… of course with that fall spice bite you’re looking for in a pumpkin spice or chai! Be as basic as you want to be with these sweet, yet spicy, pumpkin chai spice muffins!

These muffins are…

gluten-free
low-sugar
warming
hearty

& ready in under 30 minutes!

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Pumpkin Chai Spice Muffins

Prep Time: 5 minutes
Cook Time: 13-15 minutes
Servings: 12

INGREDIENTS

  • 1 c almond meal

  • 1 c quick oats

  • 1/4 c flaxseed meal

  • 2 tsp. baking powder

  • 1 tsp. cinnamon, ground

  • 1/2 tsp. ginger, ground

  • 1/2 tsp. cloves, ground

  • 1/2 tsp. nutmeg, ground

  • 1/4 tsp. salt

  • 1 c pumpkin puree

  • 1/3 c maple syrup

  • 1/2 c unsweetened almond milk (or milk of choice)

  • 1 egg, whole

  • 1 tsp. vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350 deg. F.

  2. In a medium mixing bowl, combine the dry ingredients (almond meal, oats, flaxseed meal, baking powder, spices) and whisk together.

  3. Add in wet ingredients (pumpkin puree, maple syrup, milk, egg, vanilla) into the dry and thoroughly mix.

  4. Using a 1/4 measuring cup, scoop the batter into a greased or lined muffin tin.

  5. Bake for 13 minutes. Test with a cake tester before removing from the oven. Add an addition 2-3 minutes as needed.

  6. Allow to cool completely before removing from the tin and serving.

  7. Store in the refrigerator for 7-10 days.

  8. Enjoy!

NUTRITION INFO (1 MUFFIN)

Calories: 125, Fat: 6g, Carbohydrates: 14.5g, Fiber: 2.4g, Sugar: 6.7g, Added Sugar: 5.5g, Protein: 3.7g

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xx,
mallory