Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 cup cream cheese (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tbsp chai spice (for frosting)
- 2 tbsp milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium mixing bowl, combine flour, baking powder, and all the spices.
- In another bowl, mix pumpkin puree, eggs, brown sugar, melted butter, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- Spoon the batter into cupcake liners, filling them about 2/3 full.
- Bake in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes bake, prepare the frosting by mixing cream cheese, chai spice, powdered sugar, and milk until fluffy.
- Once the cupcakes are completely cool, frost them generously with the chai frosting.
Notes
Use room temperature ingredients for a smoother batter. Be careful not to overmix to keep cupcakes light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg