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Cozy Pumpkin Chai Latte Muffins with Maple Glaze

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These cozy pumpkin chai latte muffins with maple glaze are the perfect fall treat, combining real pumpkin puree and chai tea for a warm, spiced flavor. They come together in about 35 minutes and are ideal for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) strong brewed chai tea, cooled
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk (any kind)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Brew the chai tea: In a small saucepan, bring 1/2 cup of water to a boil. Remove from heat, add 2 chai tea bags, and let steep for 5 minutes. Remove the tea bags and let the tea cool completely to room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Break up any lumps of brown sugar.
  4. Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla extract, and cooled chai tea until smooth.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until just combined (about 12-15 strokes). Do not overmix; a few small lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
  8. Cool in the pan: Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely (about 30 minutes).
  9. Make the maple glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk if needed to reach a thick but pourable consistency.
  10. Glaze the muffins: Once the muffins are completely cool, drizzle the glaze over the tops. Let the glaze set for 10-15 minutes before serving.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. For best results, use room temperature eggs and let the chai tea cool completely before adding to the batter. Overmixing will make muffins tough. Glaze only when muffins are completely cool to prevent melting.

Nutrition

Keywords: pumpkin muffins, chai latte muffins, fall muffins, maple glaze, pumpkin spice, easy muffin recipe

Find it online: https://prismtaste.com/cozy-pumpkin-chai-latte-muffins-with-maple-glaze/