One of the most important things in my kitchen is my collection of herbs and spices. Without them, food would be bland and uninteresting. I have never been brand-loyal--I buy everyday spices that are the most affordable, but once in a while I splash out for a blend that seems too delicious to pass up. I'm always open to trying new things, so I was pretty pleased when Spicewalla offered to send me a selection of their spices to play with. Four were savory blends, but I cracked into the two sweeter items right away. The first thing I did was to make golden milk with their Golden Milk blend (Turmeric, Cinnamon, Ginger, Black pepper, Nutmeg, Roasted Coriander) warm hemp milk, and a dash of maple syrup for sweetness. I like to make a base mixture first, combining a few heaping teaspoons of spices with non-dairy milk to make a very runny paste and keeping that in the fridge. Then when I want a bit of warm golden milk before bedtime, I mix a few spoonsful of the paste into about half a cup of hemp milk and warm it in the microwave, adding a bit of maple for sweetness. (A half cup is plenty, as I don't want to drink too much liquid before going to bed at night.) Spicewalla's blend has all the right elements for a tasty and soothing sweet-savory beverage.
The other spice I used right away was the Chai Masala blend, though not to make chai. (Did you know that since "chai" means tea, saying "chai tea" is like saying "tea tea?") I thought it would be perfect as the spice in some pumpkin muffins. And damn if I wasn't absolutely right! Spicewalla's freshly-ground small-batch blend of ginger, cinnamon, green cardamom, black pepper, clove, and allspice was the perfect seasoning for these ultra-moist muffins. Like pumpkin spice, but with a little bit extra. While plain muffins are nice, muffins topped with streusel are even nicer, texture-wise. I also added chopped walnuts to the batter. Chopped, toasted, pecans or almonds would work as well, or you can omit both the streusel and the nuts. Up to you.
Did you catch the words "gluten-free" in the title of this post? Since 2019, I've been on a mostly gluten-free diet, which I have found is a big help in losing weight. Sometimes, though, I crave a sweet treat that's not a piece of chocolate (though nothing is wrong with that!), like a cookie, cupcake, or muffin. There are several good gluten-free flour blends on the market, but I am not particularly crazy about the texture of ones that are primarily rice flour; I find it to be gritty. Almond flour makes a tasty wheat flour substitute, but I find that makes things too dense. A combination of GF flour and almond flour is just perfect, and what I used in this recipe. (If you're ok with gluten, you may substitute 1 3/4 all purpose white flour for the GF and almond flours.)
I know, enough talking. Here's the recipe.
Gluten-free Pumpkin Spicewalla Chai Masala Streusel Muffins
For the muffins:
3 large eggs
1 15-ounce can pumpkin purée
1 cup gluten-free all-purpose flour
1/2 teaspoon xanthan gum (optional, only if your flour blend doesn't already include xanthan gum)
3/4 cup finely ground almond flour
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons Spicewalla Chai Masala spices
1 stick butter, softened
1/2 cup chopped toasted walnuts, optional
For the streusel:
1/4 cup Gluten-Free All-Purpose Flour
1/4 cup rolled oats
1/4 cup brown sugar
1 teaspoon Spicewalla Chai Masala spices
pinch of salt
2 tablespoons butter, melted
To make the muffins:
Preheat the oven to 375°F. Grease one 12-well or two 6-well standard-size muffin tins.
Whisk together the eggs and pumpkin purée. Set aside.
Whisk together the gluten-free flour (with additional xanthan gum, if needed), almond flour, sugars, baking powder, salt, and Spicewalla Chai Masala spices.
Using a hand or stand mixer, whip the butter until fluffy. Add in the flour mixture and combine until it looks like wet sand. Add the egg/pumpkin mixture a bit at a time, beating well after each addition. The final mixture should be light and fluffy. Stir in the walnuts, if using.
Scoop the batter into the prepared pan, filling each cup to the top. Let the batter rest for 10 minutes.
To make the streusel:
Combine all of the ingredients until it forms crumbs. Sprinkle about a tablespoon onto each muffin, pressing it in so it sticks.
Bake the streusel-topped muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Let rest for 5 minutes before removing muffins from the pan.
Posted on Minxeats.com.
I received a collection of spices from Spicewalla, including the Chai Masala spices, but I am not being otherwise compensated for this post.