This morning was the first real hint of fall - that cool, crisp air that makes you want to reach for something warm and cozy. It had me craving these Chai Spiced Pumpkin Muffins. I love so much about this season and especially the comforting and nourishing foods. These muffins are gently spiced and full of those cozy autumn vibes. Plus, they get an extra boost from the Slow Cooked Chai infusion that adds both flavor and a touch of herbal support.

Makes 12 Muffins

Wet Ingredients:

1 cup chai infusion (brewed with the Slow Cook Chai blend: 1 part coconut milk : 1 part water)
1 cup pumpkin purée
2 large eggs
½ cup melted butter or coconut oil (either works great!)
½ cup honey or maple syrup (or mix)
1 tsp vanilla extract

Dry Ingredients:

2 cups whole wheat flour
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice

Optional Add-Ins:

½ cup chopped walnuts or dark chocolate chips

Instructions:

Preheat the oven to 350°F.
Grease a 12-cup muffin pan with coconut oil.
In a large bowl, whisk together chai infusion, pumpkin, eggs, butter, honey/maple and vanilla until smooth.
In another bowl, combine flour, baking powder, baking soda, salt and spices.
Fold the dry ingredients into the wet mixture until just combined (don’t overmix).
Stir in optional nuts or chocolate if using.
Divide batter evenly into muffin cups.
Bake for 20 minutes, until a toothpick comes out clean.
Cool a few minutes before removing from the pan.

Enjoy!