Pumpkin muffins get a cozy update with a blend of chai spices including cinnamon, cardamom, ginger, and cloves.
This recipe yields moist, tender muffins that are easy to make and perfect for breakfast or an afternoon treat.
Pumpkin puree adds natural moisture and flavor, while the chai spices provide a warm, aromatic twist.
Why You’ll Love This Recipe
- The combination of chai spices creates a complex, inviting flavor that complements the pumpkin perfectly.
- Using oil in the batter keeps the muffins moist and tender rather than dense or dry.
- Adding both baking powder and baking soda ensures a good rise and fluffy texture.
Chai-Spiced Pumpkin Muffins
These moist and flavorful pumpkin muffins are infused with warming chai spices like cinnamon, cardamom, and ginger, making them perfect for autumn baking.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 12
- Yield
- 12 muffins
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk (or dairy-free alternative)
Instructions
- Preheat and prepare pans Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Mix dry ingredients In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves until well combined.
- Combine sugars and wet ingredients In a separate bowl, whisk the granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Stir in the pumpkin puree and vanilla extract.
- Mix wet and dry Pour the wet ingredients into the dry ingredients and gently fold until just combined. Add the milk and stir to combine, but do not overmix.
- Fill muffin cups and bake Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
Helpful Tips
- For best flavor, use fresh spices or grind whole spices if possible.
- Do not overmix the batter to keep muffins tender and light.
- Pumpkin puree can be canned or homemade; avoid using pumpkin pie filling which contains added spices and sugar.
Storage and Make-Ahead
Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze muffins well-wrapped for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use canned pumpkin for these muffins?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it is pure pumpkin without added spices or sugars.
Can I substitute the vegetable oil?
Yes, you can use melted coconut oil or light olive oil as alternatives. Avoid strong-flavored oils to keep the chai spice flavors balanced.
Are these muffins gluten-free?
No, this recipe uses all-purpose flour. You can try substituting with a gluten-free flour blend suitable for baking, but results may vary.
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