Fall Desserts: Vanilla Chai Pumpkin Cupcakes
Fall Desserts: Vanilla Chai Pumpkin Cupcakes are a delightful treat that combines moist pumpkin, warm chai spices, and a hint of vanilla. Topped with creamy frosting, these cupcakes are perfect for autumn gatherings or cozy afternoons at home. Indulge in the comforting flavors of fall with every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and a pinch of salt.
- In another bowl, cream brown sugar and granulated sugar with softened butter until fluffy. Add eggs one at a time, followed by vanilla and pumpkin puree; mix well.
- Gradually combine dry ingredients with wet ingredients while alternating with milk until just mixed.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg