The perfect fall treat! These muffins are seriously delicious and moist!

This recipe is an adaptation of lovelylittlekitchen.com's Pumpkin Muffin recipe. We've replaced the different spices with Anjali's Chai Masala w/ Extra Ginger to simplify it and add the delicious chai flavors we love.

Ingredients:

Dry Ingredients:

• 2 ½ - 3 tsp Anjali's Chai Masala w/ Extra Ginger
• ¾ cup all-purpose flour
• 1 cup sugar
• ½ cup brown sugar
• 1 tsp baking soda
• ½  tsp salt

Wet Ingredients:

• 2 eggs
• 15 oz pumpkin puree
• ½ cup coconut oil, melted
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 375°F (190°C) and grease or line your muffin tin.
2. In a large bowl, mix together the dry ingredients, and in a different bowl, mix together the wet ingredients.
3. Pour the wet ingredients into the dry ingredients and combine, careful not to over-mix.
4. Use a large spoon or ice cream scoop to fill the muffin tin with batter, filling each well nearly to the top.  Optional: Place a walnut or pecan on top of each muffin as decoration.
5. Bake for 20 - 22 minutes or until a toothpick comes out clean. Let cool and enjoy!