Chai Butternut Muffins

So, Thanksgiving and Christmas are long past, and we are all officially pumpkin-spiced out, BUT the chilly weather calls for a hot cup of tea and a sweet and spicy muffin.

What’s a girl to do?

Here come Chai Butternut Muffins to the rescue!

Butternut squash replaces the more traditional pumpkin for a mildly sweet and slightly nutty flavor, and the bold chai spice blend replaces the pumpkin spice for a serious kick! You will be so over pumpkin spice muffins after tasting these … well, at least until next October.

Recipe

Total Time: 30 min, Active Time: 10 min

Makes 12 Muffins

Ingredients

• 1 cup butternut squash, roasted and mashed
• 3/4 cup sugar
• 1/3 cup oil
• 1 cup unsweetened plant-based milk
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamon
• 1/4 teaspoon pepper
• Optional garnish: chopped pumpkin seeds or pistachios

If you have not already roasted the butternut squash, complete the following steps.

1. Preheat oven to 450 degrees.
2. Poke holes in a full butternut squash and wrap in tin foil (alternatively, you can cut the squash in half, but I find that to be a task of herculean strength).
3. Place butternut squash in oven for 1-1.5 hours, or until the squash is soft. Larger squash will take longer to bake.
4. After removing squash from the over and letting it cool, cut the squash in half, remove the seeds with a spoon, and mash up the squash meat.

Next, bake the muffins

1. Preheat oven to 375 degrees and line a 12 cup muffin tray.
2. In a large mixing bowl, mix together the butternut squash, sugar, oil, almond milk, molasses, and vanilla.
3. Slowly incorporate the flour 1/4-1/2 cup at a time. Add the salt, baking powder, ginger, cinnamon, cloves, nutmeg, cardamon, and pepper and whisk until combined.
4. Fill cupcake liners with batter until 3/4 of the way full.
5. Optional: Garnish with chopped pumpkin seeds, pistachios, or any nut of choice.
6. Place in oven and immediately turn down temperature to 350 degrees. Bake for 20-22 minutes or until a toothpick placed into the muffins comes out clean.
7. Let cool and enjoy.