Save Moist, spiced pumpkin bites infused with chai latte flavors are the perfect treat for autumn snacking or cozy gatherings. Every bite combines the sweetness of pumpkin with aromatic chai spice, making these mini muffins an irresistible addition to your fall dessert table.
I first made these pumpkin muffin chai latte bites for an autumn get-together, and they were gone before the party ended. Their moist texture and fragrant spice made them a favorite, and everyone asked for the recipe.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar, packed: 1/4 cup (55 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1 tsp
- Ground cardamom: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Ground black pepper: 1/8 tsp
- Pumpkin purée: 1 cup (240 g)
- Large eggs: 2
- Vegetable oil: 1/3 cup (80 ml)
- Whole milk: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Strongly brewed chai tea, cooled: 2 tbsp
- Powdered sugar (optional topping): 1/4 cup (30 g)
- Ground cinnamon (optional topping): 1/2 tsp
- Ground chai spice blend (optional topping): 1/2 tsp (or extra cinnamon/cardamom)
Instructions
- Prepare the oven:
- Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with mini muffin liners.
- Mix dry ingredients:
- In a large bowl, whisk together all dry ingredients until well blended.
- Mix wet ingredients:
- In a separate bowl, whisk together the pumpkin purée, eggs, oil, milk, vanilla extract, and chai tea until smooth.
- Combine mixtures:
- Add the wet mixture to the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Fill muffin tin:
- Spoon the batter evenly into mini muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Topping:
- For the optional topping, mix powdered sugar with cinnamon and chai spice. Dust over the cooled muffins before serving.
Save My kids love helping dust the warm muffins with chai spice sugar—it always turns into a playful kitchen moment and brings smiles to our autumn weekends.
Required Tools
You'll need a 24-cup mini muffin tin, two mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack to cool your bites.
Allergen Information
Contains eggs, milk, wheat (gluten). May contain traces of nuts if using certain chai blends. Always check labels if serving to those with allergies.
Nutritional Information
Per bite: 70 calories, 2.5 g total fat, 11 g carbohydrates, 1 g protein.
Save Enjoy these pumpkin muffin chai latte bites warm or cold—they bring that perfect touch of autumn to your table every time.
Recipe FAQs
- → How do I make the bites extra moist?
Use pumpkin purée, oil, and milk as directed. Avoid overmixing the batter for a tender texture.
- → Can I substitute the oil?
Yes, you can use coconut oil instead of vegetable oil for a subtle flavor twist.
- → What can I use as a topping?
Mix powdered sugar with cinnamon and chai spices for a sweet, aromatic dusting over cooled bites.
- → Are these suitable for freezing?
Yes, you may freeze the bites in an airtight container for up to two months. Thaw at room temperature before serving.
- → What type of chai tea works best?
Strongly brewed loose-leaf or bagged chai tea adds the best spice and flavor to the batter.
- → How can I enhance the chai flavor?
Add a half teaspoon of instant chai tea powder to the dry ingredients for a stronger spiced taste.