Ingredients
Scale
- 3 eggs
- 1 cup (240g) pumpkin
- 1.5 teaspoons vanilla extract
- 1/4 cup + 2 tablespoons (75g) white sugar
- 1/4 cup + 2 tablespoons (75g) light brown sugar or coconut sugar
- 3/4 cup neutral oil (grapeseed or canola)
- 1 3/4 cups (225g) whole wheat pastry, AP, or gluten-free AP flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons kosher salt
- 1.5 teaspoons pumpkin spice
- 3 chai tea bags
- Optional: 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk eggs, pumpkin, vanilla, white sugar, and brown sugar.
- Add oil while whisking and set aside.
- In a medium bowl, mix flour, baking powder, baking soda, salt, pumpkin spice, and chai tea (cut open bags to use loose tea).
- Add dry ingredients to wet mixture and stir with a whisk. Fold in chocolate chips if using.
- Line a muffin tin with 9 cupcake liners. Fill each liner with a heaping 1/4 cup of batter.
- Sprinkle sugar on top for extra crunch if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Notes
- Use gluten-free flour for a gluten-free version.
- Store muffins in an airtight container for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg