Maple-Chai Pumpkin Muffins
1 review Contest Winner Test Kitchen Approved
Total Time Prep: 25 min. Bake: 20 min. Makes 1 dozen
Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts, or even white chocolate chips for the pepitas topping. —Debra Keil, Owasso, Oklahoma
Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup maple syrup
1/3 cup melted coconut oil
1/4 cup 2% milk
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon pepitas, divided
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Directions
Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk, and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas.
Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with the remaining 1 tablespoon pepitas. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Can you freeze Maple-Chai Pumpkin Muffins? Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts 1 muffin: 197 calories, 9g fat (6g saturated fat), 31mg cholesterol, 230mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 5g protein.
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