Nothing says October like pumpkin spice, am I right?
Did you know that the spices in pumpkin pie spice are the perfect blend of medicinal goodness for fall? Cinnamon, nutmeg, ginger, allspice, and cloves. Not only are most of these herbs anti-viral and anti-bacterial, but they are also considered catalysts or movers in the herbal medicine world. They get the blood a-moving, along with the lymph. They warm you up and keep things flowing. They are the movers and the shakers of the spice world.
So, for all of you "pumpkin spice everything" fans, you now have another reason to love on your pumpkin spice. The recipe we are sharing today is no different and in addition to pumpkin spice, we are adding the very loved flavor of chai. The two together are a dangerous combo and then add them to this real, whole food, muffin recipe and you have some fabulous fall deliciousness!
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That cold, fall weather hits and not only do I start craving cup, upon cup of herbal tea (my favorite is Mountain Hazel Not Coffee or Farmer's Wife Raspberry) but, I also start craving baked goods.
Those cookies, scones and muffins, you name it. While I'm in town, in the bakery section at the grocery store or at the farmer's market they start staring me down and calling to me. I have to erase that thought out of my mind or reap the chaos that is white flour and white sugar on my body.
Autoimmune diseases really cause one to have to regulate their diet a lot. It some times causes FOMO... fear of missing out.
So what is a girl to do?
Make her own of course. They really are oh, so much better, especially when there is not the bad side effects that come with the other stuff.
These tasty pumpkin spice muffins are also full of Chai. While a traditional black Chai works just fine we opted for our Prairie Pumpkin Chai in this recipe. Who doesn't want more pumpkin spice and real pumpkin in their Pumpkin Spice Chai Muffins?
The Chai adds more flavor and depth to these already delicious bites of fall. Substitute in some organic real maple syrup for the sugar in these and not only do you have the health benefits of maple, but that flavor, oh my?! It beats sugar out any day.
Yes, they are even good enough to put on this tiny pedestal ::wink wink:: And to top it off, quite literally, they have maple-sweetened crumble on top. Because it really is all about the crumble, I know you. The more crumble the better right? I know because that's how we like it here too.
The fabulous fall muffin wraps came from Hobby Lobby. Where else do you find all the farmhouse-style goodness for decorating the house and home... and kitchen, and food?
If your feeling like a bit of experimentation you might also try these muffins with some other tea flavors like Prudent Pumpkin Spice Rooibos, Cherry Country Chai, Persnickety Peach Chai, Golden Turmeric Spice, or our Decaf Chai. If not in the muffin recipe, then maybe just for sipping while enjoying your Pumpkin Spice Chai Muffin.
To make these really wholesome we used some finely ground whole wheat pastry flour. This pre-ground flour from Bob's Red Mill is really fabulous!
Now with all the wholesome tools in hand, let's get baking!
Pumpkin Spice Chai Muffins
- 1 can (15 oz) organic pureed pumpkin
- 4 eggs
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 cups real maple syrup
- 5 tablespoons unsulfured molasses
- 5 1/2 cups organic whole wheat pastry flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1/2 cup butter, melted and cooled
- 2/3 cup milk
- 2 tablespoons (or 6 tea bags) prairie pumpkin Chai (or tea of choice)
- 1 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1/4 teaspoon sea salt
- 8 tablespoons maple syrup
- 8 tablespoons cold butter
- Start by steeping your tea in your milk. To do this warm up the milk on the stove in a heavy bottom pan to just below boiling. You should be able to stick your finger in it but still have it be really warm.
- Add your tea bags or loose tea to the warm milk and let simmer on low for about 15 minutes. Then strain the tea from the milk or remove the bags and set aside.
- In a kitchen mixer or large bowl, add the cooled butter, can of pumpkin puree, vanilla extract, and you're cooled, strained-infused milk along with the maple syrup and molasses. Blend well.
- In a separate small bowl scramble the 4 eggs and then fold them into the liquid mixture in your mixer.
- Now add the dry ingredients (flour, baking powder, baking soda, and sea salt), mix until incorporated.
- Line your muffin tin (unless you have some fabulous stoneware, then grease it) and fill the muffin cups up about 2/3 of the way.
- In a medium-sized bowl add 1 cup whole wheat pastry flour, 1/2 cup rolled oats, 1/4 teaspoon sea salt, 8 tablespoons of maple syrup, and mix well.
- Add 8 tablespoons of butter to the flour and oat mixture and then cut in with a pastry knife. Or add the dried mixture, maple syrup, and butter to a food processor and pulse until there are coarse crumbs.
- Sprinkle on top of your muffin batter as desired.
- Bake in a 375-degree oven for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove and let cool before enjoying, at least as long as you can wait. Serve up with your favorite cup of chai or pumpkin spice tea! In fact, make it a tea latte!
I don't know about you, but I'm so thankful to have a pumpkin recipe that uses a WHOLE can of pumpkin! (Grab my favorite canned organic pumpkin here) I have yet to find a can that comes in 1 or 2 cups exactly and it seems like I always have this little tiny bit left. Then it goes in the fridge and then it molds and then I get frustrated. It becomes chicken food, so at least it isn't wasted, but it didn't get consumed as people's food either. Not anymore though!
These Pumpkin Spice Chai Muffins pair great not just with your favorite cup of tea, but could also be served with some Cranberry Turkey Pinwheels. They could be turned into a pumpkin bar or mini loaf and served with ice cream as a dessert. Whichever way you decide to eat them they will satisfy that fall sweet tooth, without the addition of any white sugar.
I"d love to know! What is your favorite fall flavor/treat? Let me know in the comments below!
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