Spiced Pumpkin Muffins with a Twist: A Cozy Fall Favorite

As the leaves turn and the air cools, I find myself craving the comforting aroma of pumpkin baked goods. But this recipe isn’t your typical pumpkin muffin; it features a secret sprinkle of chai spices that transforms it into a warm, spicy hug. The minute these muffins come out of the oven, the scent alone beckons everyone into the kitchen.

This twist on pumpkin muffins captures the nostalgic essence of fall while adding a burst of unexpected flavor. They’re perfect for spontaneous mornings or when you need a little seasonal magic in your day. Plus, they’re so simple to whip up with pantry staples, making every bake feel like a small celebration.

Pumpkin Chai-Spiced Muffins

These muffins are made by mixing pumpkin puree with dry and wet ingredients, then adding a blend of chai spices. They are baked until golden and have a moist, tender crumb with a slightly domed top, accented by warm spices and a spicy aroma. The final appearance is a batch of neatly risen, fragrant muffins ready to enjoy.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour sifted
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons chai spice blend or pumpkin pie spice, a mix of cinnamon, ginger, cardamom, cloves
• 3/4 cup pumpkin puree unsweetened
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Whisk
• Muffin tin
• Paper or silicone muffin liners
• Cooling rack

Method

 

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liner or lightly grease it.
2. In a large mixing bowl, whisk together the sifted flour, sugar, baking soda, salt, and chai spice blend until evenly combined. This ensures the spices are evenly dispersed throughout the dry ingredients.
3. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to a separate bowl. Whisk until the mixture is smooth, slightly thickened, and starts to get glossy, about 30 seconds.
4. Pour the wet mixture into the dry ingredients. Gently fold the batter together with a spatula until just combined; do not overmix, as this can make the muffins dense.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. The batter will be thick but scoopable.
6. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Fill the kitchen with a warm, spicy aroma as they bake.
7. Remove the muffins from the oven and place on a cooling rack. Let them cool for at least 10 minutes to firm up before serving.
8. Enjoy these soft, moist muffins with a warm cup of tea or coffee, basking in their comforting fall flavors and fragrant spice aroma.

These pumpkin muffins are more than just a seasonal treat; they’re a reminder of cozy mornings and those fleeting fall afternoons. Sharing them with loved ones makes the season feel a bit more special, with every bite bringing a swirl of warmth and spice. Whether enjoyed with a cup of coffee or as a quick snack, they’re sure to become a fall staple.

There’s something satisfying about transforming humble ingredients into something that feels like a little piece of seasonal cheer. Keep this recipe handy for those crisp mornings or lazy weekend brunches. It’s a simple pleasure that never loses its comforting, nostalgic charm.