Maple-Chai Pumpkin Muffins

Directions

• Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas.
• Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
• Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.