Soft, fluffy pumpkin muffins infused with cozy chai spices—perfect for chilly mornings, afternoon tea, or a fall-inspired snack.

Scale

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

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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.

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.