Pumpkin Chai Muffins

Colleen Forton
@colleenshealthylife
Total
45min
Prep
25min

Muffins

  • 1 15oz can pumpkin puree
  • ½ cup coconut sugar
  • 2 eggs
  • ¼ cup avocado oil
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla
  • 1 1/4 cup measure for measure gluten free flour
  • 2 scoops Chai Ka’Chava all-in-one nutrition shake
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Streusel Topping

  • 2 tbsp melted coconut oil
  • 2 tbsp light golden coconut sugar
  • 1 tbsp coconut flour
  • 1 tbsp Chai Ka'Chava

Glaze

  • 1/4 cup coconut butter
  • 2 tbsp pure maple syrup
  • 2 tbsp almond milk

How to make

  1. Make the muffins by whisking wet ingredients together until smooth
  2. In a separate bowl, whisk together dry ingredients, and then add the dry to the wet and stir to fully combine
  3. Fill 12 muffin liners 3/4 of the way full with batter
  4. Make crumble by mixing coconut oil, sugar, coconut flour, and Chai Ka’Chava together, until you can easily crumble the mixture overtop the muffins
  5. Bake at 375 for 18-20 minutes
  6. Allow to cool 5 minutes, then remove from pan and onto a wire cooling rack
  7. Melt coconut butter and whisk with remaining ingredients, until drippy and able to easily drizzle over muffins
  8. Enjoy once muffins are cool, or refrigerate and enjoy them cold! The glaze will harden once refrigerated