Description
A fragrant and moist pumpkin muffin infused with a warming blend of chai spices, perfect for fall baking.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1.5 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp ground black pepper
1 cup pumpkin puree (not pie filling)
2 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup sour cream or Greek yogurt
1 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and all the chai spices (cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper).
Step 3: In a separate medium bowl, whisk the pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract until smooth and well combined.
Step 4: Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a spatula, gently fold the mixture together until just combined. Do not overmix.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra crunch, sprinkle the tops with turbinado sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
