As the leaves turn and a crispness fills the air, there’s nothing quite like the comforting aroma of pumpkin spice and warm chai. These Delicious Pumpkin Chai Muffins are the perfect embodiment of autumn, blending the classic flavors of pumpkin with the exotic warmth of chai spices. Forget store-bought – these muffins are surprisingly easy to make and deliver a moist, flavorful bite that will have you reaching for seconds (and thirds!). They’re ideal for a cozy breakfast, a midday snack, or even a delightful dessert. Get ready to fill your kitchen with the most wonderful fall fragrance!
Why You’ll Love This Recipe
These aren’t your average pumpkin muffins! Here’s what sets them apart:
- Intense Chai Flavor: We’re not just sprinkling a little cinnamon on top. This recipe incorporates a homemade chai spice blend directly into the batter, and even infuses the pumpkin puree with chai tea for a truly immersive flavor experience.
- Super Moist Texture: The combination of pumpkin puree, sour cream, and oil ensures these muffins stay incredibly moist for days.
- Easy to Make: No complicated techniques or hard-to-find ingredients. This recipe is designed for bakers of all skill levels.
- Perfectly Spiced: The balance of pumpkin spice and chai spices is *chef’s kiss*. It’s warm, inviting, and not overly sweet.
- Versatile: Enjoy them plain, with a smear of cream cheese frosting, or a simple dusting of powdered sugar.
Ingredients & Equipment
Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120ml) sour cream
- ¼ cup (60ml) vegetable oil
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- ¼ cup strong brewed chai tea, cooled
- 1 teaspoon vanilla extract
Equipment:
- 12-cup muffin tin
- Paper muffin liners (optional, but recommended)
- Two mixing bowls
- Whisk
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Ice cream scoop or large spoon (for filling muffin cups)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, cardamom, and black pepper.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, then stir in the sour cream and vegetable oil.
- Incorporate Pumpkin & Chai: Add the pumpkin puree, cooled chai tea, and vanilla extract. Mix until combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix.
- Fill Muffin Cups: Fill each muffin cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Pro Tips
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Room Temperature Ingredients: Using room temperature ingredients helps them emulsify properly, creating a smoother batter and more tender muffins.
- Infuse the Pumpkin: For an even more intense chai flavor, gently warm the pumpkin puree in a saucepan with 1-2 chai tea bags for 5-10 minutes before using. Remove the tea bags and let cool.
- Spice it Up (or Down): Adjust the amount of chai spices to your liking. If you prefer a milder flavor, reduce the amount of cardamom and black pepper.
- Add-Ins: Feel free to add ½ cup of chocolate chips, chopped nuts, or dried cranberries to the batter.
Storing Leftovers
These muffins are best enjoyed fresh, but they will stay moist for up to 3 days when stored properly.
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Muffins freeze beautifully! Wrap individually in plastic wrap, then place in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
Delicious Pumpkin Chai Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, fluffy pumpkin muffins infused with cozy chai spices—perfect for chilly mornings, afternoon tea, or a fall-inspired snack.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
1 cup canned pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all the spices.
3. In a large bowl, whisk eggs, pumpkin puree, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
5. Spoon batter evenly into the prepared muffin tin, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins taste even better the next day after the flavors meld.
Top with a light glaze or sprinkle of turbinado sugar before baking for added texture.
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg