Get ready to transform your kitchen into a cozy autumn wonderland with these irresistible Pumpkin Chai Spiced Cupcakes that promise to tantalize your taste buds and warm your soul! Imagine biting into a perfectly moist cupcake infused with the rich, warming spices of chai and the beloved flavor of pumpkin - it's like a hug for your palate. These cupcakes aren't just a dessert; they're a seasonal experience that will make you the star baker in your circle, impressing friends and family with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined and no lumps remain.
- In a large mixing bowl, combine white sugar, brown sugar, and vegetable oil. Whisk until the sugars are fully incorporated and the mixture looks smooth.
- Add the pumpkin puree to the sugar mixture and mix thoroughly. Then add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes tough.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with chai-spiced cream cheese frosting or dust with powdered sugar if desired.
Tips
- • Always use room temperature eggs and pumpkin puree for smoother batter integration • Don't overmix the batter - this can lead to tough, dense cupcakes • Use fresh spices for the most vibrant flavor profile • Check cupcakes a few minutes before recommended baking time to prevent overcooking • Let cupcakes cool completely before frosting to maintain structural integrity • For extra chai flavor, consider adding a pinch of cardamom to the dry ingredients • Store cupcakes in an airtight container to maintain moisture and freshness
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
