I created these Mini Gluten Free Pumpkin Chai Muffins for the 2013 Unprocessed Holiday ebook. 

In case you haven’t had the chance to download the free ebook yet, I’m sharing the recipe with you today.

Mini Gluten Free Pumpkin Chai Muffins

Click HERE to save this recipe for later.

These muffins are gluten free, grain free, dairy free, Paleo, soy free, and unprocessed. 

Mini Gluten Free Pumpkin Chai Muffins www.sarahkayhoffman.com #paleo #muffins #healthylifestyle #glutenfreerecipes #pumpkin

Mini muffins are amazing little creatures. Don’t let anyone try to tell you otherwise! {As a matter of fact, Sunday night for dinner these mini muffins were all I had for dinner. And I didn’t just have one, or two, or three or even four…..!}

I digress.

Preheat the oven to 350 degrees.

Make your tea by placing 3 Tbsp of the loose-leaf Teavana mixture into your teapot. Boil about 2 cups of water and pour over the tea. Let it steep for about 5 minutes. (Updated in September of 2016: I would never use Teavana anymore. Choose a different brand. Click HERE for some ideas.)

Teavana Chai Oolong How to Make Mini Pumpkin-Chai Muffins www.agutsygirl.com

Place all wet ingredients in one bowl. Place dry ingredients in another bowl. Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).

Fresh-Squeezed Lemon for Mini Pumpkin-Chai Muffins www.agutsygirl.com

Kitchen Aid Mixing for the Mini Pumpkin-Chai Muffins #Glutenfree #grainfree #dairyfree #paleo www.agutsygirl.com

Lightly brush your mini muffin pan with organic coconut oil.

Fill the muffin slots with the mixture.

Batter for Mini Pumpkin-Chai Muffins #Glutenfree #grainfree #dairyfree #paleo www.agutsygirl.com

Bake for about 34 minutes.

Mini Pumpkin-Chai Muffins #Glutenfree #grainfree #dairyfree #paleo www.agutsygirl.com

Try not to eat them all in one sitting.

Nevermind. Eat ’em all up if you want…..they can’t be pretty like this forever!

Mini Gluten Free Pumpkin Chai Muffins sarahkayhoffman.com Single

Mini Gluten Free Pumpkin Chai Muffins Recipe

Mini Gluten Free Pumpkin Chai Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 12
 
A fall muffin free from gluten, dairy, and grains. Paleo and unprocessed.
Ingredients
  • 2 eggs, room temperature
  • 3 tablespoon chai tea (you’ll use ¼ c. of the liquid tea for recipe)
  • 1 cup pumpkin, fresh or canned purée
  • 2 teaspoon vanilla extract
  • ¾ cup shredded carrots, chopped
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon lemon juice, freshly squeezed
  • 1 tablespoon raw honey
  • 1 Tbsp coconut oil, melted
  • 1 cup almond meal
  • ¼ + ⅛ cup organic coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Make your tea by placing 3 Tbsp of the loose-leaf tea mixture into your teapot. Boil about 2 cups of water and pour over the tea. Let it steep for about 5 minutes.
  3. Place all wet ingredients in one bowl.
  4. Place dry ingredients in another bowl.
  5. Add the two together and blend on low in a KitchenAid mixer (or mixer of choice).
  6. Lightly brush a mini muffin / cupcake pan with organic coconut oil.
  7. Fill the muffin slots with the mixture.
  8. Bake for 32-35 minutes (keep a close eye on it).
  9. Remove from oven and enjoy immediately or save for later.

Mini Pumpkin-Chai Muffins #GlutenFree #GrainFree #DairyFree #unprocessed www.agutsygirl.com

Xox,
SKH

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16 Comments

  1. This is great! I love low carb/paleo recipes so much – I think you’re right! We are alike! 😉 Also, I love that you’ve got tea in there…I’m going to start adding that to more of my recipes!

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