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Maple-Chai Pumpkin Muffins

Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping. —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • Dash ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 1 tablespoon pepitas, divided

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.
Nutrition Facts
1 muffin: 197 calories, 9g fat (6g saturated fat), 31mg cholesterol, 230mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 5g protein.

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