Pumpkin Chai Cupcakes
Delightful pumpkin cupcakes infused with warm chai spices, perfect for fall gatherings or cozy treats.
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 Mix
- 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 store cooled cupcakes in an airtight container.