Pumpkin Chai Muffins
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Pumpkin Chai Muffins
Ingredients
2 large eggs or vegan eggs, at room temperature
1.5 Cup (250 mL) canned pumpkin purée
¾ Cup packed brown sugar
½ Cup (125 mL) canola oil
1/3 Cup (75 mL) unsweetened apple juice
2 tsp pure vanilla extract
1 ½ Cups all-purpose flour
½ Cup large-flake oats
1 ½ tsp. baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp ground cardamom
½ Cup semi-sweet chocolate chips (optional)
¼ Cup pumpkin seeds
Instructions
Preheat the oven to 350 °F. Place the rack in the center of the oven. Line a muffin pan with papers, or lightly grease with oil.
Whisk together the eggs, pumpkin purée, brown sugar, oil, apple juice, and vanilla in a large bowl until smooth. In another large bowl, stir together the flour, oats, baking powder, baking soda, salt and spices. Stir in the chocolate chips.
Add these wet ingredients to the dry ingredients and stir just until incorporated. Scoop into the muffin cups so they’re about three-quarters full and sprinkle with pumpkin seeds.
Bake for 18-25 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center of a muffin comes out clean.
What I Eat for bigFou - 2020