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Pumpkin Chai Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 250
Delight in these moist pumpkin chai cupcakes infused with warm spices and topped with creamy frosting, perfect for fall gatherings.

Ingredients

Eggs and liquids

  • 3 pieces eggs (room temperature)
  • 1 cup non-dairy milk (unsweetened almond, room temperature)
  • 3 tablespoons oil of choice (coconut oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper

Dry ingredients

  • 1 package Simple Mills Pumpkin Muffin & Loaf Mix
  • 1.5 cups raw cashews (soaked in water overnight)
  • ¼ cup coconut cream
  • ¼ cup melted coconut oil (refined)
  • ¼ cup maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper

Salt

  • ⅛ teaspoon kosher salt

Instructions 

  • Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
  • Whisk eggs, non-dairy milk, oil, vanilla, and spices. Add pumpkin mix and whisk until combined.
  • Fill muffin cups 2/3 full with batter.
  • Bake for 18-22 minutes until a toothpick comes out clean. Cool before frosting.

Notes

Use refined coconut oil for a neutral flavor and ensure cashews are soaked overnight for best blending.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: chai, cupcakes, pumpkin