Pumpkin Chai Latte Cupcakes
Ever crave something that captures the cozy feeling of fall in one bite? That’s where these Pumpkin Chai Latte Cupcakes come in.
They’re soft, warmly spiced, and have just enough sweetness to keep you reaching for another.
The pumpkin keeps them super moist, and the chai spice mix makes each bite taste like your favorite autumn drink in cupcake form.
I usually prefer mix everything by hand—no fancy equipment needed—and the batter comes together in one bowl. The aroma while baking is unreal.
Prep & Bake Info
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 20 mins | 20 mins | 40 mins | 12 | Dessert | American |
Ingredients
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 ½ cups | ¾ cup | Gluten-free flour blend |
| Pumpkin purée | 1 cup | ½ cup | Mashed sweet potato |
| Brown sugar | ¾ cup | ⅓ cup | Coconut sugar |
| Vegetable oil | ½ cup | ¼ cup | Applesauce (for lighter texture) |
| Eggs | 2 | 1 | Flax eggs (for vegan) |
| Vanilla extract | 1 tsp | ½ tsp | Maple extract |
| Baking powder | 1 tsp | ½ tsp | – |
| Baking soda | ½ tsp | ¼ tsp | – |
| Salt | ¼ tsp | ⅛ tsp | – |
| Chai spice mix | 2 tsp | 1 tsp | Pumpkin pie spice |
Tools You’ll Need
| Tool | Alternatives |
|---|---|
| Mixing bowls | Any clean large container |
| Whisk or mixer | Fork (manual method) |
| Measuring cups/spoons | Kitchen scale |
| Muffin tin & paper liners | Silicone cupcake molds |
| Cooling rack | Clean towel or tray |
How to Make Pumpkin Chai Latte Cupcakes
These cupcakes are straightforward, even if you’re not an experienced baker. Let’s walk through it step by step.
Step 1: Preheat and Line
Preheat your oven to 350°F (175°C). Place liners into your muffin tin so you’re ready to fill them right after mixing.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together 1 cup pumpkin purée, ¾ cup brown sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla extract until smooth and slightly thick.
Step 3: Add the Dry Ingredients
Sift in 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 2 tsp chai spice mix. Stir gently until no dry spots remain.
Step 4: Scoop and Fill
Divide the batter evenly among 12 cupcake liners. Fill each about ¾ full to get a nice domed top.
Step 5: Bake
Bake for 18–22 minutes. Test with a toothpick—if it comes out clean or with just a few moist crumbs, they’re ready.
Step 6: Cool and Optional Frost
Cool cupcakes in the tin for 5 minutes before transferring to a wire rack. Top with cream cheese frosting or a light chai glaze if you like.
Serving and Decoration Tips
- I prefer topping with a swirl of cinnamon cream cheese frosting.
- Dust lightly with ground cinnamon or nutmeg for extra flair.
- Serve with warm chai tea or black coffee for the full café experience.
Variations to Try
- Chai Latte Frosting: Mix ½ tsp chai spice into your cream cheese frosting.
- Mocha Pumpkin Chai Cupcakes: Replace ¼ cup of the flour with unsweetened cocoa powder and use coffee instead of water to deepen the flavor.
- Vegan Version: Use flax eggs and replace the oil with unsweetened applesauce or coconut oil.
- Stuffed Cupcakes: Pipe a chai-spiced whipped cream into the center after baking for a surprise filling.
Storing Tips
- Store at room temp (airtight container) for 2 days.
- Refrigerate up to 5 days, especially if frosted.
- Freeze unfrosted cupcakes in zip bags up to 2 months.
Extra Tips
- Don’t overmix after adding dry ingredients.
- If using homemade pumpkin purée, make sure it’s well-drained.
- Warm up slightly before serving if refrigerated—it enhances the spice aroma.
Common Mistakes & Fixes
| Mistake | Cause | Fix |
|---|---|---|
| Dense cupcakes | Overmixed batter | Mix until ingredients are just combined |
| Too moist | Extra wet pumpkin purée | Drain purée before use |
| No spice flavor | Old spice mix | Use fresh, aromatic chai spices |
FAQs
Can I use store-bought chai spice?
Yes, but make sure it’s fresh and hasn’t been sitting in your pantry too long.
Can I skip the eggs?
Sure—you can replace them with flaxseed eggs or commercial egg replacers.
How do I make these gluten-free?
Just use a gluten-free flour blend and ensure all other ingredients are GF certified.
Can I add frosting?
Absolutely! Cream cheese, vanilla buttercream, or a chai glaze are all great options.
Do I need to refrigerate them?
Only if you’ve added frosting, especially dairy-based ones.
If you’ve been hunting for a cupcake that tastes like your favorite fall drink, this Pumpkin Chai Latte Cupcakes recipe might just be your new go-to.
I suggest giving it a try, and when you do, come back and let me know how it turned out!
