Save Moist, spiced pumpkin bites infused with chai latte flavors&a perfect treat for autumn snacking or cozy gatherings.
When autumn arrives, I love baking these muffin bites with my kids. The aroma fills our home and reminds us of cozy pumpkin patches and warm chai lattes.
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 muffin pan:
- Preheat 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.
- Combine wet ingredients:
- In a separate bowl, whisk together pumpkin purée, eggs, oil, milk, vanilla extract, and chai tea until smooth.
- Combine wet and dry mixes:
- Add the wet mixture to the dry ingredients and gently stir with a spatula until just combined. Do not overmix.
- Fill muffin tins:
- Spoon the batter evenly into mini muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer bites to a wire rack.
- Dust with optional topping:
- Mix powdered sugar with cinnamon and chai spice. Dust over cooled muffins before serving.
Save My youngest always asks for extra powdered sugar on their muffins—and sharing these warm bites brings laughter to the breakfast table.
Required Tools
24-cup mini muffin tin, two mixing bowls, whisk, spatula, measuring cups and spoons, wire rack.
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)
Calories: 70, Total Fat: 2.5 g, Carbohydrates: 11 g, Protein: 1 g
Save Bake a batch for fall gatherings&they disappear fast. Enjoy the spiced aroma and serve alongside hot tea or coffee.
Recipe Questions & Answers
- → How do I ensure the bites stay moist?
Use pumpkin purée and avoid overmixing the batter to maintain a soft, moist texture in every bite.
- → Can I substitute the chai tea?
Yes, you can use any strongly brewed spiced tea. Alternatively, add more chai spice blend to achieve a similar flavor profile.
- → What's the best way to serve these bites?
Serve warm or at room temperature with a dusting of cinnamon-chai topping, paired with chai latte or spiced tea.
- → How can I store leftovers?
Store in an airtight container for up to 3 days or freeze for up to 2 months. Thaw at room temperature before enjoying.
- → Is there a vegan option?
Replace eggs with flaxseed mixture and use non-dairy milk and oil to create a vegan-friendly version of these bites.