Pre-heat the oven to 350ºF

Line a muffin tin with liners

Combine the eggs, pumpkin, sweetener of choice and vanilla in a bowl.

Warm the coconut oil in a microwave until it becomes liquid. Mix into the other wet ingredients.

Add the flour, baking powder, baking soda and spices to the wet ingredients mixing well.

Divide the mix between the muffin liners filling them 3/4 full.

Add the nuts on top if desired.

Bake for 20 minutes until a knife inserted into the middle comes out clean.

Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Chai Spiced Pumpkin Muffins


October 13, 2016

With fall in full swing, I love making pumpkin treats. I also love chai tea. This combines both, in a muffin that is spicy, but lightly sweet. I like them with a small cup of Bullet Proof Coffee.
I found this recipe online and made it healthier by replacing all the sugar with Stevia Brands natural sweeteners.
I hope you love this recipe as much as we do.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 13 muffins


For Muffins:

2 large eggs

1 cup canned pumpkin (or use any cooked and well mashed squash such as butternut, sweet potato would also work)

1/4 cup CocoSweet+, MonkSweet+,Fructevia, Steviva Blend (or even a tiny dash of SteviaSweet)

1 tsp vanilla extract

2 tbsp coconut oil

1 cup whole grain flour or make them Paleo with almond meal and coconut flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp chai spice blend (see recipe below)

walnuts or pecans for topping

For Chai Spice Blend Combine:

2 tbsp ground cardamom

2 tbsp ground allspice

4 tbsp ground cinnamon

2 tbsp ground cloves

6 tbsp ground ginger


Nutrition Facts

Serving Size1 muffin
Sodium16 g
Potassium2 g
Protein3 g
Cholesterol42 g
Sugar1 g
Total Fat4 g
Saturated Fat3 g
Polyunsaturated Fat0 g
Monounsaturated Fat1 g
Trans Fat0 g
Total Carbohydrates10 g
Dietary Fiber1 g

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