Description
Delicious and moist pumpkin chai muffins, perfect for autumn with warm spices and a hint of pumpkin flavor.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, add more sugar to taste.
- These muffins can be stored in an airtight container for up to a week.
- They freeze well; wrap individually and store in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg