These pumpkin spice muffins are super moist and very flavorful, the perfect fall breakfast muffin or afternoon treat.
If you love pumpkin as much as I do, try these other recipes: Pumpkin Spice No Oats, Savory Pumpkin Seed Dip or this Paleo Pumpkin Pie.
Why You’ll Love This Healthy Pumpkin Chai Muffin Recipe
These pumpkin chai muffins are grain-free, refined sugar-free, and super tasty.
Ingredients To Make Pumpkin Chai Muffins
Don’t let the long list of ingredients discourage you. These muffins come together quite easily and taste amazing.
In the first bowl add:
- Almond flour
- Coconut flour or unsweetened protein powder – If you are using protein powder I like So Lean So Clean.
- Arrowroot
- Baking soda
- Baking powder
- Chai tea spices or pumpkin pie spice
- Ground cinnamon
- Salt
In a second bowl add:
- Coconut oil – either flavored or unflavored coconut oil will work.
- Allulose – this is a low-calorie sweetener natural sweetener
- Monkfruit sweetener
- Eggs – any kind of eggs will work but I like to use organic, free-range eggs
- Pumpkin puree – make sure to use pure pumpkin puree and not pumpkin pie filling
Optional:
- add chopped walnuts to muffin batter
- top muffins with chopped macadamia nuts
Equipment To Make Healthy Pumpkin Chai Muffins
- Measuring cups and spoons
- Autumn-themed muffin pan
- Mixing bowls
How To Make Pumpkin Spice Muffins
- Mix dry ingredients in a medium-sized bowl.
- Combine wet ingredients; coconut oil, eggs, and pumpkin puree in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Gently fold in the walnuts.
- Pour the batter into a lined muffin tray and sprinkle with additional nuts.
- Or use the autumn-themed muffin tray coated with olive oil or coconut oil.
- Bake until the muffins are golden.
Note: The batter will be very thick. Almond flour muffins do not rise like traditional grain flour muffins so pack your molds or muffin pans to the brim.
How To Store Pumpkin Chai Muffins
Store leftover muffins in an airtight container on the counter for a few days. These muffins can also be stored frozen for a few months.
Pro Tips
- Store almond flour in the fridge so it does not go rancid.
- Leftover pumpkin puree can be kept in the fridge or frozen.
- If using a specially shaped mold make sure to grease the insides of the muffin cavity so the muffins don’t stick.
FAQs
Can I use regular flour instead of almond flour?
No, if regular all purpose flour can not be substituted for almond flour.
Can I use granulated sugar instead of the allulose and monkfruit sweetner?
I have not tested this recipe with traditional white sugar so I would not suggest you use regular sugar.
Are these muffins gluten free?
Yes these muffins are gluten free as the contain almond and coconut flour.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Healthy Pumpkin Chai Muffins
Equipment
Ingredients
In a medium size bowl, mix these ingredients:
- 3/4 cup almond flour cashew flour would also work well
- 1/2 cup coconut flour or unsweetened protein powder (like So Lean So Clean)
- 3 tbsp arrowroot or lupin flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp chai tea spices ground or pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
In a second bowl, mix these ingredients:
- ⅔ cup coconut oil
- ½ cup granulated allulose
- 1 tsp pure monkfruit sweetener
- 2 eggs
- 1 ½ cups pumpkin puree 1 can
Optional (but yummy!) add in:
- ½ cup chopped walnuts
Optional, top muffins with:
- chopped macadamia nuts
Instructions
- Preheat oven to 350℉
- Mix almond flour, coconut flour, arrowroot, baking soda, baking powder, and spices together in a medium sized bowl.
- In a second bowl, mix together oil, sweetener, eggs and pumpkin puree.
- Add the dry ingredients to the wet ingredients until fully combined
- Gently fold in chopped walnuts
- Pour into a muffin pan lined with paper muffin liners or autumn muffin pan that has been greased with ghee or coconut oil. Sprinkle with additional chopped nuts if desired.
- Bake until tops are golden brown about 18-20 minutes