Chai Spiced Pumpkin Donut Muffins Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 teaspoons chai spice mix (cinnamon, ginger, cardamom, cloves, and a pinch of black pepper)
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed light brown sugar
- 1/3 cup neutral vegetable oil
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, melted (for coating)
- 1/3 cup granulated sugar (for coating)
- 1 teaspoon extra chai spice mix (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with non-stick spray or butter. Avoid using paper liners if you want the full “donut” effect, as the sides will get a better crust directly against the pan.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the 1.5 teaspoons of chai spice mix. Ensure there are no large clumps so the spices are evenly distributed throughout the muffins.
- In a separate large bowl, combine the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract. Whisk vigorously until the mixture is smooth and the sugar has mostly dissolved into the wet base.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough, dense muffin rather than a soft donut texture.
- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for about 5 minutes until they are safe to handle but still warm.
- While the muffins cool slightly, melt the butter in a small bowl. In another small bowl, mix the granulated sugar with the extra teaspoon of chai spice. Dip the top of each warm muffin into the melted butter, then immediately roll it in the chai-sugar mixture until heavily coated.