Pumpkin Chai Muffins

with Chocolate Chips or without (that's your call)

Finding out what makes customer’s tick has been such an interesting learning curve at the business. I can see what people really like based on what sells out the fastest, people emailing asking for more of and I regularly poll customers on social media about their preferences. Muffins were a surprising hit. All kinds of muffins. We have loads of amazing bakeries around us, so I wouldn’t have expected that. But what sets all my muffin recipes apart from others may be that I dial down the sugar and always add some kind of intentional nutritious ingredient: zucchini, flax, bananas and in this case pumpkin. This is genuinely how I bake for my kids at home and customers seem to be into it as well.

1 1/2 cups Pumpkin Puree: You’ve got two choices.

1. Easy: buy a can of pure pumpkin puree. done.

2. More Labor intensive but better flavor and possibly more nutritious: Buy a small butternut squash, honeynut squash or koginut squash. Steam or bake until tender. Discard skin and seeds. Mash or puree the flesh in a food processor or blender.

Pumpkin Chai Muffins

makes 12 muffins

• 1 (15 ounce) can of pumpkin puree OR 1 1/2 cups squash puree

• 2 large eggs

• 1/2 cup oil (olive oil, melted coconut oil, or neutral oil all work here)

• 1/3 cup brown sugar

• 1/4 cup white granulated sugar

• 1/4 cup whole milk or sour cream

• 1 3/4 cups all-purpose flour (you could sub some of this for whole wheat)

• 1 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoons cinnamon

• 1 1/2 teaspoons pumpkin pie spice

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/2 teaspoon kosher salt

• Chocolate chunks, to sprinkle on top (optional)

Method:

1. Heat your oven to 425° (convection if you have). Line a 12 cup muffin with cupcake liners and place it on a sheet tray.

2. In the bowl of a stand mixer (you can do this by hand as well) combine the pumpkin puree, eggs, oil, both sugars and milk. Mix until smooth.

3. Add the flour, baking soda, baking powder, spices and salt. Mix until well combined and super smooth.

4. Spoon the batter into liners, filling them all the way to the top. I like to use a cookie scoop for this.

5. Bake for 8 minutes at 425°F, then, keeping the muffins in the oven, turn the temp down to 350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Let the muffins cool for 5 minutes in the muffin pan.

6. Keep them in an airtight container in the refrigerator for up to 1 week.