These Pumpkin Chai Muffins are an amazing mouthful of Fall Flavor. Close your eyes as you take a bite of the pumpkiny goodness with a warm nudge of spices, and you can imagine that you are walking through beautiful autumn leaves on a crisp afternoon. (Actually, these muffins would be a wonderful treat after a bracing walk).
For those of you who don’t know, Chai is a spicy milky tea from India. Lately it seems to be served at every coffee place on every corner. It’s the hot new, hot beverage that tastes like melted Thanksgiving dessert (and I understand it can be served cold too…).
I have to admit… I came late to the Chai Bandwagon. Odd, since I seldom fear new foods (unless they are innards… those I view with suspicion and distrust… had to eat too much liver as a child) (and while we’re on the subject of icky childhood foods… brussels sprouts… ewwww) (OK, enough digression)
Back to Chai…
Quick Look at Contents
What is Chai
The flavors of Chai remind me of my favorite cold weather foods… cinnamon, cloves, cardamom, and ginger combine with tea to taste like the Holidays. Adding Pumpkin to the Chai spices seemed like a match made in flavor heaven, and I came up with these wonderful, fragrant Pumpkin Chai Muffins. The combination of spices that makes up Chai may seem daunting, but don’t be overwhelmed. They can also be used for other baking. If you don’t like a strong spice flavor, you can cut the amount of spice in half.
Also, I add white pepper… this gives a subtle kick, not a pepper flavor, more like a warmth that stays at the back of your tongue…. but you can leave it out.
For simplicity’s sake used canned Pureed Pumpkin (don’t use Pumpkin Pie Filling, it’s different stuff), but if you want to use your own pumpkin puree made from scratch from the pumpkins you grew in the yard using heirloom pumpkin seeds handed down from Great Great Aunt Edna, feel free (the rest of us will roll our eyes at you for being such an over achiever as we try not to cut our thumb on the sharp edge of the pumpkin can).
Easy to make, they are a delicious addition to your breakfast table or a great pick-me-up in the afternoon.
For the topping, I use Turbinado Sugar, or Sugar in the Raw. That’s the stuff you find in brown packets at your favorite coffee place. NO, I’m not advocating that you steal a few handfuls of packets from the coffee place…. you can get the stuff in the grocery store (but if a few extra packets find their way into your purse…well… just saying…)
Pumpkin Chai Muffins
Instant Chai Tea Mix
The perfect thing to drink while eating Pumpkin Chai Muffins!
Step by Step Photos with Instructions
Put all of the Spice Ingredients in a Bowl
Whisk Them with the Flour
Set aside the dry stuff
Mix the Wet Stuff Together
Add the Wet to the Dry
Scoop into a Lined Cupcake/Muffin Tin
Sprinkle some Raw/Turbinado Sugar on Top then Bake
Cool on a Rack