Recipe: Pumpkin Spice Muffins
I'll be honest, once I created the Basic Witch tea, I was so excited to give a bag to my dear friend Amanda Cook and see what she would come up with. Not only did she create this amazing (and super easy!) recipe for these pumpkin spice muffins, she also created a Pumpkin Spice Latte recipe, which ill provide the link for at the bottom of the page.
Let me tell you, the two pair together beautifully so if you are going to roast a pumpkin, or open up a can of pumpkin puree you best be making both!
What's great about both of these recipes is that they are WHOLE FOOD, botanically infused, gluten AND dairy free. Pumpkin is an incredibly rich source of beta carotene and vitamin A- which is key for a optimally functioning immune system. The warming autumn spices like holy basil, cinnamon, nutmeg help warm the body by increasing circulation- all of these which are important keys to wellness as we shift with the season.
PLUS - we are in the midst of a pandemic, so...all the cozy vibes, please!
Pumpkin Spice Muffins
1 cup mylk of choice
1 tbsp Basic Witch Tea
1 cup pumpkin puree
1/2 cup of maple syrup
1/4 cup Olive Oil
1 tsp vanilla extract
1 3/4 cup gluten free flour blend (I used Namaste Perfect Flour Blend)
1/2 cup monk fruit sweetener (I used Lakanto. Could sub coconut sugar or other sugar of choice)
2 tsp cinnamon
1 tsp baking soda
1/4 tsp sea salt
In a small pot, add mylk and tea blend and bring to a low boil. Reduce heat and let simmer for 10 minutes. Mylk will thicken and it reduces some of the liquid.
Preheat oven to 350 and line muffin tray with liners or prepare baking sheet with silicone cups
In a large bowl, mix dry ingredients together until well combined.
After 10 minutes of simmering tea, remove from heat. Pour 1/2 cup of the mixture (don't strain the tea from the mylk) into your blender. Add remaining wet ingredients to the blender and blend on high until smooth and combined. Discard the remaining mylk or strain and add to coffee!
Pour blender contents into the dry ingredients and mix until well combined.
Fill muffin cups 3/4 full, you should get 12-14 muffins or less if you fill each cup a little more.
Bake for 30-33 minutes or until a toothpick comes out clean.
Muffins keep in the fridge for up to a week (they also freeze beautifully!)
OK- ready for the recipe for the pumpkin spice latte?