Description
Pumpkin Spice Chai muffins! Warmly spiced, gluten free oat flour muffins. This recipe uses a blender and is so simple to make!
Ingredients
Scale
- 2 cups old fashioned rolled oats (add 1 cup more if doing a streusel topping)
- 3 teaspoons of chai spice. I use contents of 1 tea bag of my favorite chai tea. (OR 1 more tablespoon of pumpkin pie spice)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon of pumpkin pie spice
- 3/4 teaspoon sea salt
- 1 can pumpkin puree
- 3 tablespoons of honey, maple syrup, or brown sugar
- 3 large eggs
- 1/2 cup sunflower oil or butter, melted
- 1 tablespoon apple cider vinegar
- 3/4 cup chocolate chips (optional)
Streusel (optional)
- 1 cup oat flour/ chai spice mix from above
- 4 tablespoons brown sugar
- 2 tablespoon white sugar
- Pinch of sea salt
- 6 tablespoons freezer chilled butter, cut into 1/2 in cubes (chill in the freezer for about 15 minutes before making topping)
- 2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F and butter/spray no stick muffin pan.
- In a high powered blender add 2 cups of old fashioned oats (3 cups if you’re doing the streusel topping) and chai and pumpkin pie spice and pulse for 30 seconds or until oats are ground into a fine flour. Reserve 1 cup of this mix for the topping if using. Measure out two cups of oat flour for the muffins.
- If making the streusel topping, make it now and set aside in fridge.See below for streusel directions.
- In a large bowl mix together the two cups of oat flour with the rest of the dry ingredients.
- To the blender add the pumpkin puree, honey, eggs, orange juice and butter and pulse till blended.
- Gently stir the wet into the dry ingredients and mix in chocolate chips if you want and/or top with topping if you want!
- Bake for 25-30 minutes until browned on top and knife comes clean. Let cool in the pan for 10 minutes before removing and enjoying! Keeps well covered for 3 days.
Streusel topping
- Stir together the sugars, flour, salt and cinnamon. With fingers or a fork cut in the butter until the mixture looks crumbly and the butter is about the size of peas.