Cozy up with these delicious Pumpkin Spice Reishi Muffins! Packed with the flavors of fall and the immune-boosting power of reishi mushroom, they’re the perfect blend of comfort and wellness.
Ingredients:
- Dry Ingredients:
- 1 ¾ cups all-purpose flour (or gluten-free flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin spice blend (cinnamon, nutmeg, ginger, and cloves)
- 1-2 Mikei Red Reishi capsules, pulled apart
- Wet Ingredients:
- 1 cup pumpkin puree
- ½ cup maple syrup (or honey)
- ¼ cup melted coconut oil (or butter)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup milk (dairy or plant-based)
- Optional Add-ins:
- ½ cup chopped nuts (pecans, walnuts)
- ½ cup chocolate chips or dried cranberries
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and reishi powder.
- Mix the wet ingredients: In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, eggs, vanilla extract, and milk.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix! If using add-ins like nuts or chocolate chips, fold them in gently.
- Scoop the batter: Divide the batter evenly into the prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.