Is there anything that screams autumn more than a muffin? Yes, a chai-spiced muffin. After stumbling across this recipe, we were inspired to remix it with a healthy pinch of cinnamon, chai, ginger, and cardamom. Also these muffins are like a covert veggie operation in that they are an amazing way to sneak in some extra squash into your diet (read: perfect for kids that are going through a vegetable refusal period). They also double as an air diffuser, simply pop them in the oven and let the scent of fall fill the house. We also love one paired with a Warm Feelings™ Saffron Latte for an extra cozy moment at home.



  1. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners.
  2. Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
  3. In a large bowl, add the finely mashed butternut squash, eggs, maple syrup, milk and vanilla extract. Whisk together until smooth. Mix in the cooled brown butter.
  4. In a separate large bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, cardamom, allspice, and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
  5. Bake for 20-25 minutes or until tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.

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