These muffins are adapted from Cookie and Kate’s recipe for Healthy Pumpkin Muffins. I made them slightly less healthy by incorporating some all-purpose flour to give them more rise and visual appeal, plus chocolate chips because they’re delicious. Instead of using the pumpkin pie spice in her recipe, I used a number of spices to give them a chai flavour. Because pumpkin and chai are a match made in heaven! I love that they’re not too sweet and are somewhat wholesome so they’re fair game at snack time for my kids. Healthyish (and delicious) muffins are a staple in my house!
Healthyish Pumpkin Chai Muffins
Moist pumpkin muffins made with oats, whole wheat flour, just enough honey, and warm chai spices. They're cozy, delicious, and healthyish!
Servings: 12 muffins
Ingredients
- ⅓ cup coconut oil, melted (or any neutral-tasting oil like canola or vegetable)
- ½ cup honey (melted if crystallized) or maple syrup
- 2 large eggs, room temperature
- 1 teaspoon real vanilla extract
- 1 cup canned pumpkin puree
- ¼ cup milk
- ¼ teaspoon allspice
- ¼ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup oats (quick-cooking or large flake)
- ¾ cup chocolate chips (OR dried fruit OR chopped nuts)
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 liners or grease all 12 cups generously with butter or non-stick cooking spray.
- Whisk together the oil and honey or maple syrup in a large bowl until combined. Add the eggs and vanilla and whisk until combined. Add the pumpkin puree and milk and whisk to combine.
- In a medium bowl, whisk together the spices, baking soda, salt, all-purpose flour, whole wheat flour, and oats. Pour the dry ingredients into the large bowl of wet ingredients and stir together gently with a spatula.
- When no flour is visible in the mixture, add the chocolate chips and stir until chocolate is evenly mixed in. Scoop muffin batter into prepared muffin tins, dividing it evenly between all 12 cups. Sprinkle tops with a few extra chocolate chips to make the muffins look extra pretty.
- Bake for 26-28 minutes or until a toothpick inserted in the muffins comes out clean or until a finger pushed gently on the top of a muffin leaves no indent (muffin bounces back). Let cool in the muffins tins for 5-10 minutes, then remove and let muffins cool completely on a wire rack.