Fall is in the air (finally!) with these delicious pumpkin chai cupcakes. Made with black vanilla chai tea instead of pulling out half the spice cabinet, these cupcakes also offer a small caffeine boost (as written).
Special/Unusual Ingredients
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Twinings black vanilla chai tea is what I used in this recipe, but feel free to use your own chai spices plus vanilla instead, if you don’t have that tea or wish to eliminate the small caffeine boost.
Love fall, but not into all that pumpkin and chai? Why not go a whole different route and try this Apple Mulling Granola! No pumpkin or chai spice in sight.
Pumpkin Chai Cupcakes Notes
These pumpkin chai cupcakes yield about twenty cupcakes, which is a little over a full muffin pan and a half. To prevent buckling of the pan, I fill the empty muffin holes with a little bit of water before baking – but please note, this could also change the baking time. If you do not fill any holes with water, your baking time may be shorter due to the lack of steam in the oven.
Coconut oil should be fully melted BEFORE combining with other ingredients, and combined with room temperature (or warmer) ingredients before combining with cold ingredients or it may be lumpy.
I used Trim Healthy Mama gentle sweet in the frosting because it comes already powdered. If you don’t have THM gentle sweet, you can always grind your own Truvia spoonable jar variety in the small Ninja chopper or a coffee grinder to powder it yourself.
Pumpkin Chai Cupcakes
Equipment
- Stand mixer or hand mixer
Ingredients
For the Cupcakes
- 1 15 oz can pumpkin puree
- 1/2 c coconut oil melted
- 4 tbsp Truvia spoonable jar variety
- 2 tsp vanilla extract
- 2 eggs large
- 3/4 c Trim Healthy Mama baking blend
- 1/4 c almond flour
- 1/2 c coconut flour
- 3 Vanilla Chai Tea bags I used Twinings brand
- 1/2 tbsp cinnamon ground
- dash salt
- 1 3/4 c almond milk original unsweetened
- 1 tsp blackstrap molasses
- 1 1/4 tsp baking powder aluminum free
- 1/2 tsp baking soda
For the Frosting
- 8 tbsp salted butter softened
- 1 c heavy cream
- 1 tsp blackstrap molasses
- 1 vanilla chai tea bag I used Twinings brand
- 1/2 c + 3 tbsp Trim Healthy Mama gentle sweet
- 1/2 tsp xanthan gum
Instructions
- Place a medium metal mixing bowl or stand mixer bowl in the freezer.
- Preheat oven to 350°F.
For the Cupcakes
- In a second mixing bowl (not the one chilling in the freezer), combine the melted coconut oil and the pumpkin puree.
- Add the Truvia, vanilla, and eggs, and mix until well combined.
- Stir in the baking blend, almond and coconut flours.
- Rip open the three tea bags, and dump the contents in the flour mixture along with the cinnamon and salt.
- Stir in the almond milk and blackstrap molasses.
- Finally, mix in the baking powder and baking soda, stirring until just combined.
- Scoop batter into a muffin tin lined with either paper liners or silicone cups.
- Smack pan on the counter firmly to level the batter in the cups (be careful so batter doesn't go flying!) and fill the empty holes in the muffin tin with a small amount of water to keep the pan from buckling.
- Bake for 35 - 40 minutes.
For the Frosting
- Meanwhile, remove the chilled bowl from the freezer.
- In the chilled bowl, combine the butter, THM gentle sweet, and blackstrap molasses. Beat until well combined on a stand mixer or with a hand mixer.
- Rip open a vanilla chai tea bag and add the contents to the butter mixture.
- Sprinkle in the xanthan gum and beat until fluffy.
- Refrigerate frosting until cupcakes are baked and fully cooled.
- Top the cupcakes with the frosting (after cooling fully), and keep leftover cupcakes/frosting refrigerated.
- Enjoy!!
Notes
Did you make these cupcakes? How did they turn out? Let me know in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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