Pumpkin Chai Streusel Muffins
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Pumpkin Chai Streusel Muffins are nourishing, and full of flavor and texture with each bite!
They’re gluten free, dairy free, and refined sugar free.
The muffins themselves are soft and fluffy, perfectly complimented with a streusel topping and a velvety smooth vanilla glaze
These are sure to be a hit at any Fall gathering you prepare them for!
These are bursting with fall spice and flavor – the Chai, pumpkin pie spice, cinnamon – all the flavors that just scream cozy!
Why You’ll Love These Pumpkin Chai Streusel Muffins
- They’re gluten free, dairy free, and refined sugar free
- They’ve got a boost of protein with each muffin
- They’re made with nourishing ingredients
- All of the textures combined leave you with a mouthful of flavor and goodness with each bite
- They’re a delicious addition to your fall breakfast
- Or, they’re the perfect fall themed dessert for your fall parties, bridal showers, baby showers, or for the Thanksgiving dessert spread!
Key Ingredients
- Pumpkin Puree – adds the desired pumpkin flavor, while adding moisture and density to the muffins. Don’t confuse this was pumpkin pie filling, as it’s got added sugars
- Eggs – helps binds the wet & dry ingredients together
- Gluten Free Flour – I used King Arthur measure for measure flour. Please not a gluten free flour blend may yield a different result
- Chai Protein – I used Ka’Chava Chai all-in-one nutrition shake here, for the added superfoods, probiotics, digestive enzymes, and vitamins and minerals. Feel free to use the brand of your choice. Or, use vanilla and add your Chai spices (cardamom, ginger, cinnamon, cloves, and black pepper)
Ingredients
- 1 15 oz can pumpkin puree
- 1/2 cup coconut sugar *
- 2 eggs *
- 1/4 cup avocado oil
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1 1/4 cup measure for measure gluten free flour King Arthur brand
- 1/2 cup Chai Protein Ka’Chava *
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
Streusel Topping
- 2 tbsp melted coconut oil
- 2 tbsp light golden coconut sugar
- 1 tbsp coconut flour
- 1 tbsp Ka’chava Chai Shake
Glaze
- 1/4 cup coconut butter
- 2 tbsp pure maple syrup
- 2 tbsp almond milk
How to Make Pumpkin Chai Streusel Muffins
- Make the muffins by whisking wet ingredients together until smooth
- In a seperate bowl, whisk together dry ingredients, and then add the dry to the wet and stir to fully combine
- Fill 12 muffin liners 3/4 of the way full with batter
- Make crumble by mixing coconut oil, sugar, coconut flour, and Chai protein together, until you can easily crumble the mixture overtop the muffins
- Bake at 375 for 18-20 minutes
- Allow to cool 5 minutes, then remove from pan and onto a wire cooling rack
- Melt coconut butter and whisk with remaining ingredients, until drippy and able to easily drizzle over muffins
- Enjoy once muffins are cool, or refrigerate and enjoy them cold! The glaze will harden once refrigerated
Bonus: your house is going to smell amazing while these bake!
Variations for Dietary Preferences
- Gluten Free 1:1 Flour – if not gluten free feel free to use whole wheat flour for best texture, or all purpose flour if need be
- Eggs – flax eggs should work well here. Mix 2 tbsp ground flaxseed with 1/3 cup water, and set aside for 15 minutes to thicken
- Coconut Sugar – feel free to sub brown sugar
- Maple Syrup – can sub honey, medjool date syrup, or sugar free syrup if need be
- Chai protein – I used Ka’Chava Chai all-in-one nutrition shake here, for the added superfoods, probiotics, digestive enzymes, and vitamins and minerals. Feel free to use the brand of your choice. Or, use vanilla and add your Chai spices (cardamom, ginger, cinnamon, cloves, and black pepper)
- Alternatively, if you don’t want to use any protein, you can sub oat flour here
- Glaze – if you prefer, you can whisk 1/2 cup powdered sugar plus 1-2 tbsp milk to get a similar textured glaze
If you make these Pumpkin Chai Streusel Muffins I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1 15 oz can pumpkin puree
- 1/2 cup coconut sugar *
- 2 eggs *
- 1/4 cup avocado oil
- 1/4 cup pure maple syrup
- 1 tsp vanilla
- 1 1/4 cup measure for measure gluten free flour King Arthur brand
- 1/2 cup Chai Protein Ka'Chava *
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
Streusel Topping
- 2 tbsp melted coconut oil
- 2 tbsp light golden coconut sugar
- 1 tbsp coconut flour
- 1 tbsp Ka’chava Chai Shake
Glaze
- 1/4 cup coconut butter
- 2 tbsp pure maple syrup
- 2 tbsp almond milk
Instructions
- Make the muffins by whisking wet ingredients together until smooth
- In a seperate bowl, whisk together dry ingredients, and then add the dry to the wet and stir to fully combine
- Fill 12 muffin liners 3/4 of the way full with batter
- Make crumble by mixing coconut oil, sugar, coconut flour, and Chai protein together, until you can easily crumble the mixture overtop the muffins
- Bake at 375 for 18-20 minutes
- Allow to cool 5 minutes, then remove from pan and onto a wire cooling rack
- Melt coconut butter and whisk with remaining ingredients, until drippy and able to easily drizzle over muffins
- Enjoy once muffins are cool, or refrigerate and enjoy them cold! The glaze will harden once refrigerated
Notes
If you’re looking for substitutions to any of the ingredients please scroll up a tad until you see “variations for dietary preferences”