Description
These Pumpkin Chai Muffins are a delightful blend of warm chai spices and seasonal pumpkin puree, creating a moist and flavorful treat perfect for fall mornings or afternoon tea. Lightly sweetened with brown sugar and complemented by optional crunchy walnuts, these muffins are easy to make and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons chai spice blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
Optional
- 1/2 cup walnuts, chopped
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it with muffin cups to prevent sticking.
- Mix Dry Ingredients. In a large mixing bowl, whisk together all the dry ingredients—flour, brown sugar, chai spice blend, baking powder, baking soda, and salt—until evenly combined.
- Mix Wet Ingredients. In a separate bowl, beat the eggs thoroughly, then stir in the pumpkin puree and vegetable oil until the mixture is smooth and homogeneous.
- Combine Mixtures. Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix to keep the muffins tender. If using, fold in the chopped walnuts at this stage.
- Fill Muffin Tins. Spoon the batter evenly into the prepared muffin tin cups, filling each about two-thirds full to allow space for rising.
- Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs.
- Cool Muffins. Remove the muffins from the oven and let them cool for 5 minutes in the tin. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Use fresh pumpkin puree or canned pumpkin puree for best results.
- Adjust chai spice blend according to your spice preference or make your own blend with cinnamon, cardamom, clove, and ginger.
- Walnuts add a nice crunch but can be omitted or replaced with pecans or chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make this recipe vegan, substitute eggs with flax eggs and use a plant-based oil.
