Pumpkin Spice Soothing Muffins

Vegan | Gluten Free | Refined Sugar Free | Corn & Soy Free

Aromatic, grounding, nourishing. 

This wholesome recipe is inspired by the wisdom of Chinese Medicine, combined with Ayurvedic knowledge & ingredients.

In ancient Chinese Medicine & traditions, pumpkin is known as a nourishing food for the Spleen, traditionally used to bring warmth, replenish Qi (氣) & help soothe the gut.

Pumpkin combined with warming spices such as cinnamon & nutmeg is beautifully aligned with Ayurvedic wisdom. These aromatic spices are traditionally used to kindle Agni, our digestive fire, support healthy digestion & bring warmth and steady, grounded energy to the body. 

We hope this recipe brings you a feeling of grounding, calm & nourishing energy. We invite you to bake this recipe in a state of gratitude & love, while saying a little prayer & setting a healing intention before baking, so your divine frequency is infused into these soothing muffins. 

When we eat with true appreciation & Love, savoring each bite, we can fully digest both the food & the experience itself. 

INGREDIENTS

• 1 can pumpkin puree
• 1 cup non-dairy milk
• 3/4 cup coconut sugar
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or apple cider vinegar
• 2 3/4 cups gluten-free oat flour
• 1 tablespoon pumpkin pie spice
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegan, sugar-free chocolate chips

INSTRUCTIONS

• Prep: Preheat the oven to 350°F and grease or line a 12-muffin tin with paper liners.
• Mix the batter: Mix the pumpkin puree, milk, coconut sugar, almond butter, vanilla, and lemon juice together in a large bowl until a thick, even consistency forms. Add the oat flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl and mix well. Fold the chocolate chips into the batter until evenly distributed.
• Bake: Fill each muffin liner with about 1/2 cup of batter. Sprinkle additional chocolate chips over the muffin tops. Bake on the middle rack of the oven for 30–32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 5 minutes before transferring to a cooling rack. Let cool completely.
• Storage: Store the muffins in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze for up to 4 months.