Save to Pinterest Moist, spiced pumpkin bites infused with chai latte flavors—a perfect treat for autumn snacking or cozy gatherings.
I first made these pumpkin muffin chai latte bites for a fall party and they disappeared in minutes. Their soft texture and blend of spices made everyone feel at home.
Ingredients
- All-purpose flour: 1 1/2 cups (180 g)
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/4 cup (55 g), packed
- 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)
- Eggs: 2 large
- Vegetable oil: 1/3 cup (80 ml)
- Whole milk: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Strongly brewed chai tea: 2 tbsp, cooled
- 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 or cardamom)
Instructions
- Prep Pan:
- Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with mini muffin liners.
- Mix Dry:
- In a large bowl, whisk together all dry ingredients until well blended.
- Mix Wet:
- In a separate bowl, whisk together the pumpkin purée, eggs, oil, milk, vanilla extract, and chai tea until smooth.
- Combine:
- Add the wet mixture to the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Fill Tin:
- Spoon the batter evenly into mini muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Top (Optional):
- For the optional topping, mix powdered sugar with cinnamon and chai spice. Dust over the cooled muffins before serving.
Save to Pinterest My kids love helping with the mixing and especially dusting the tops of these treats. They have become a staple for our family movie nights throughout the cooler months.
Required Tools
24-cup mini muffin tin, two mixing bowls, whisk, spatula, measuring cups, measuring spoons, and a wire rack are all you need for this easy bake.
Allergen Information
Eggs, milk, and gluten are present, and chai blends may carry nut traces. Always be sure to check ingredient labels for those with sensitivities.
Nutritional Information
Each bite contains 70 calories, 2.5 g of fat, 11 g carbohydrates, and 1 g protein.
Save to Pinterest Make these for your next gathering—they pair perfectly with a hot drink and bring the comfort of autumn indoors.
Recipe FAQs
- → Can I use canned pumpkin for these bites?
Yes, canned pumpkin purée works well and creates moist, flavorful results.
- → How do I enhance the chai flavor?
Add instant chai tea powder or use stronger brewed chai for a more pronounced spice profile.
- → Can I make these without eggs?
Yes, you can substitute eggs with a flaxseed or applesauce alternative if desired.
- → Are these bites freezer-friendly?
Absolutely! Store bites in an airtight container for up to 2 months and thaw before enjoying.
- → What can I serve alongside these treats?
Chai latte, spiced tea, or coffee complement the flavors beautifully for a cozy pairing.
- → Is it possible to use coconut oil?
Yes, coconut oil adds a subtle twist and works as a great substitute for vegetable oil.