Almond Butter Pumpkin Chai Muffins

These muffins are so soft and fluffy, with the best pumpkin flavor, a perfect hint of chai and of course a sweet and nutty almond butter glaze! You would never guess that these delicious muffins are completely gluten free and perfect for quick and easy fall baking!

Preheat your oven to 350F. First, in a bowl combine the pumpkin puree, chai concentrate, brown sugar, almond butter, vegetable oil and vanilla. I used canned pumpkin puree, you may also use homemade pumpkin puree if that floats your boat!

To make the chai concentrate, I boiled 2 cups of water and soaked 6 chai tea bags for 30 minutes before removing and letting it cool. You can also use storebought chai concentrate (the usually comes in a box or bottle).

I use brown sugar in these muffins because it keeps them sweet and moist and brings a great fall flavor. If you don’t have almond butter on hand, feel free to use any neautral nut or seed butter. Unfortunately, these muffins are hard to make nut free because they contain almond flour. I would not recommend peanut butter because it has a very strong flavor and while it would be delicous, all you would taste is the peanut butter.

You can use vegetable oil, canola oil, melted coconut oil, or even metled vegan butter for this recipe. The oil helps the muffins stick together and also makes these taste delicous. Once all your ingredients are in the bowl, whisk together until combined.

In a seperate bowl, combine your oat flour, almond flour, ground flaxseed, cinnamon, ginger, baking powder, and baking soda. You can use store bought oat flour or you can make your own by putting 1 cup of oats in a blender and blending until it is a fine powder. If you’re making these muffins for friends and family who have celiac or gluten sensitvity, make sure that you’re using certified gluten free oats or oat flour! You wouldn’t think about it but some oats are acutally not gluten free because they can come into contact with grains while being milled or processed.

The ground flaxseed helps hold your muffins together and keeps them from being too crumbly. You can try substituing with chia seeds, but I’m unsure if it would give the same result. The cinnamon and ginger add to the chai spice flavor of these muffins, while the baking powder and baking soda help them rise!

Once the dry ingredients are whisked together, pour the wet ingredients into the dry ingreidents and fold until no dry chunks remain. Then, carefully divide between 12 muffin cups of lined muffin tin. Bake for 26-30 minutes, or until they feel solid to the touch in the middle. They shouldn’t be jiggly! While the muffins cool, make the almond butter glaze.

Make the glaze by mixing together almond butter and agave syrup in a small bowl. You could also use maple syrup if you’d like, you can use any liquid sweetner you have on hand! Spread over the mostly cooled muffins, if you do it too soon the glaze will just melt off the muffins! Cool completely and enjoy these yummy gluten free fall treats!

Almond Butter Pumpkin Chai Muffins

• 1/3 cup chai concentrate
• 3/4 cup pumpkin puree
• 1/3 cup brown sugar
• 1/4 cup almond butter
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup oat flour
• 1 cup almond flour
• 2 tablespoon ground flaxseed
• 1 teaspoon cinnamon
• 1 tsp ginger
• 1.5 teaspoons baking powder
• 3/4 teaspoon baking soda

For the almond butter glaze:

• 2 tablespoons almond butter
• 2 tablespoons agave syrup

1. Preheat oven to 350F. First, combine the chai concentrate, pumpkin puree, brown sugar, almond butter, vegetable oil and vanilla extract. Whisk or stir together
2. In a seperate bowl, combine the oat flour, almond flour, ground flaxseed, cinnamon, ginger, baking powder, and baking soda. Whisk to combine.
3. Pour the wet ingredients into the dry and fold together using a rubber spatula. Scoop into a lined muffin tin and bake for 26-30 minutes. Let cool.
4. Make the almond. butter glaze by stirring together the almond butter and agave in a small bowl, spread evenly over the cooled muffins. Enjoy!