Preheat the oven to 375°F (190°C) and line a muffin tin with paper liner or lightly grease it.
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.
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.
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.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. The batter will be thick but scoopable.
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.
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.
Enjoy these soft, moist muffins with a warm cup of tea or coffee, basking in their comforting fall flavors and fragrant spice aroma.
