Embrace the essence of fall with our Pumpkin Chai Spice Cupcakes, a delightful treat that combines the rich flavors of pumpkin with the warm, aromatic spices of chai. These cupcakes are a perfect blend of sweetness and spice, creating a comforting and flavorful dessert that's sure to please any palate.
Why You'll Love This: If you're a fan of pumpkin spice and chai, these cupcakes are a dream come true. The moist, tender crumb of the pumpkin cake pairs exquisitely with the fragrant blend of chai spices in the frosting. These cupcakes are not only delicious but also easy to make, ensuring a delightful baking experience.
Perfect Occasion: Ideal for autumn celebrations, Halloween parties, Thanksgiving, or simply as a cozy treat on a chilly day. They are also great for bake sales, brunches, or as a special dessert to share with friends and family.
Recipe:
Ingredients: Cupcakes:
- 3/4 cup pumpkin puree
- 1/2 cup milk of choice (gluten-free option available)
- 1/2 cup pure maple syrup
- 1/4 cup creamy almond butter
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp pink salt
- 1.5 cups fine oat flour (gluten-free)
- 1 tsp baking powder
- 1 tsp baking soda
Frosting:
- 4 oz room-temperature cream cheese (dairy-free option available)
- 5 tbsp room-temperature salted butter (dairy-free option available)
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/4-2 cups powdered sugar (unrefined powdered sweetener option available)
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large mixing bowl, whisk together pumpkin puree, milk, maple syrup, almond butter, vanilla extract, and apple cider vinegar.
- Add pumpkin spice, cinnamon, salt, oat flour, baking powder, and baking soda. Stir until well combined.
- Use a 1/4 cup measure to scoop the batter into the cupcake liners.
- Bake for 15-17 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely in the pan.
Frosting:
- In a medium mixing bowl, combine cream cheese and butter. Whip with a hand mixer for 1-2 minutes.
- Add vanilla extract, cinnamon, ginger, cardamom, nutmeg, and cloves. Continue to whip until combined.
- Gradually add powdered sugar, 1/2 cup at a time, through a sifter. Whip until smooth and creamy.
- Pipe the frosting onto the cooled cupcakes.
- Serve immediately or store in the refrigerator for 5-7 days.
Enjoy these Pumpkin Chai Spice Cupcakes, a perfect treat to capture the cozy warmth of the fall season!