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Pumpkin Spice Chai Muffins (flourless, dairy free)

  • Author: Come Sit At The Table
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 12 1x
  • Category: Breakfast
  • Cuisine: American

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

  1. Preheat oven to 350 degrees F and butter/spray no stick muffin pan.
  2. 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.
  3. If making the streusel topping, make it now and set aside in fridge.See below for streusel directions.
  4. In a large bowl mix together the two cups of oat flour with the rest of the dry ingredients.
  5. To the blender add the pumpkin puree, honey, eggs, orange juice and butter and pulse till blended.
  6. Gently stir the wet into the dry ingredients and mix in chocolate chips if you want and/or top with topping if you want!
  7. 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

  1. 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.