Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 chai tea bags (brewed and cooled)
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil (or canola)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ cup coffee or espresso (cooled)
- ½ tsp salt
Instructions
- Brew a strong cup of chai tea and let it cool.
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, mix together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and cooled chai.
- Combine the wet and dry mixtures, mixing just until blended.
- Pour the batter into the lined cupcake pan, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
- Frost with cream cheese frosting or your frosting of choice.
Notes
For a stronger chai flavor, double the tea bags in the brewing process. Cupcakes can be frozen unfrosted; thaw and frost when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg